Cinnamon Swirl Snickerdoodle Cookies

Cinnamon Swirl Snickerdoodle Cookies

Servings: 36 Prep: 15 Minutes, plus 2 hours chill time Cook Time: 8-12 Minutes


2.5 Cups Flour

2 Tsp Cream of Tartar

1 Tsp Baking Soda

1/2 Tsp Salt

1 Cup plus 2 Tbsp Unsalted Butter, softened

1.75 Cups Sugar, divided

2 Large Eggs

2 Tsp Cook's Pure Vanilla Extract

1 Tbsp Ground Cinnamon

1 Tsp Cook's Pure Cinnamon Extract





  1. In a medium bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
  2. In the bowl of an electric mixer, cream together the 1 cup of butter and 1.5 cups of sugar.
  3. Add the eggs, one at a time, scraping down the bowl and mixing after each addition.
  4. Mix in the vanilla extract.
  5. In a small bowl, melt the remaining butter, then mix in the remaining sugar, cinnamon, and cinnamon extract. Set aside.
  6. Add the flour mixture to the cream butter, sugar, and egg mixture and mix on low speed until barely combined.
  7. Mix in the cinnamon mixture with a rubber spatula so that there are swirls in the dough.
  8. Chill the dough for 2 hours or overnight.
  9. Preheat the oven to 350 degrees F.
  10. Scoop dough into 1.25-inch balls onto a cookie sheet.
  11. Bake for 8-12 minutes.
  12. Cool on a wire rack. Store in an air-tight container.