These classic cinnamon sugar cookies are soft, chewy, and perfectly crackled on top—just like the homemade snickerdoodles you remember.

For the Cookies:

1 ½ cups (190 g) all‑purpose flour

1 tsp cream of tartar

½ tsp baking soda

¼ tsp salt

½ cup (115 g) unsalted butter, softened

1 cup (200 g) granulated sugar

1 large egg

1 tsp vanilla extract

For the Cinnamon‑Sugar Coating:

2 Tbsp granulated sugar

2 tsp ground cinnamon

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Prep: Preheat oven to 350 °F (175 °C) and line a baking sheet with parchment paper.

Mix Dry: Whisk together flour, cream of tartar, baking soda, and salt.

Cream: Beat butter and sugar until light and fluffy (~3–4 min). Add egg and vanilla; beat until smooth.

Combine: Gradually mix in dry ingredients until just combined.

Coating: Stir together coating sugar and cinnamon in a small bowl.

Form Cookies: Scoop tablespoon-sized dough balls, roll them in the cinnamon-sugar mixture.

Bake: Arrange cookies ~2″ apart; bake 10–12 min until edges are set and tops crackle.

Cool: Let cookies rest on sheet for 5 min before transferring to a wire rack.

Add-ins: Fold in chopped nuts or chocolate chips for added texture.

Extra cinnamon: Increase coating cinnamon or sprinkle a bit on top before baking.

Pumpkin Spice: Blend pumpkin spice into the coating or dough for a cozy fall twist.