Classic Cinnamon Snickerdoodle Cookies

An old favorite…these sweet, cinnamon-coated snickerdoodle cookies are a classic that never goes out of style!

snickerdoodle cookies

Cinnamon: Either you love it or you don’t. Or you’re like me and you start off not liking it that much and then suddenly you do! 

In general, I am a salty kind of girl — give me chips over cookies any day! But if I am going to have a baked good, I used to always go for chocolate. But then, somewhere along the way, I switched over to cinnamon. If I ever indulge and treat myself to a muffin, it will always be cinnamon crumb. (Mmmmmm, my mouth is watering just thinking of one!)

Years ago, I made these snickerdoodle cookies probably a dozen times over one summer. They were a huge hit. And then, somehow, the season changed and I started making other things and forgot all about them. Recently, my daughter asked me if I could make them and I dusted off my imaginary cookbook and pulled up this recipe. Why hadn’t I made them in over six years?! They are so good!! I have been making them every week since, doubling the recipe so I can have some for the freezer. 

When I make these cookies, my little one loves to get involved. She has so much fun using my cookie scoop to shape them and rolling the balls of dough in cinnamon and sugar. When I was making them to take the pictures to post here, she was so excited to help. I was going to tell her no, since I needed them perfectly shaped, but then I realized it would bring her such joy. Did I really care so much about the picture? Absolutely not! So forgive any cute little deformation of these cookies!

When baking, it’s always best to use real cookie sheets. I find it really does make a difference in the outcome of the cookie. 

These cookies freeze very well. The recipe can easily be doubled or tripled, so you can always have some on hand. 

If you love cinnamon baked goods as much as I do, you’ll also enjoy my cinnamon crumb cake!

Scoop the cookie and drop into the cinnamon sugar and roll
5 from 1 vote

Snickerdoodle Cookies

An old favorite…soft, sweet and cinnamony, it'll never go out of style!
Print Recipe


Cookie Dough

  • 3/4 cup oil
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 cups flour (add up to another 1/4 cup if dough is too sticky)
  • 1/2 tsp baking soda
  • 1 tsp cinnamon


  • 1 cup sugar
  • 1 Tbsp cinnamon


  • Preheat oven to 350℉ and line 2 cookie sheets with parchment paper.
  • Place all cookie dough ingredients in a bowl and mix until a dough forms.
  • In a small bowl, combine cinnamon-sugar.
  • Shape dough into balls using hands or a cookie scoop. Roll each ball in cinnamon-sugar to coat.
  • Place on lined cookie sheets and bake for 10 minutes.


Can be doubled or tripled. Freezes well.

Recipe by Faigy Murray |

Servings: 24 cookies (approx.)

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One Comment

  1. 5 stars
    Easy recipe! The cinnamon sugar instructions made double what I needed for the 24 cookies, so you could only use 1/2 cup sugar and 1/2 Tablespoon of cinnamon for rolling the cookies in cinnamon/sugar. Thanks for a good recipe!

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