1 cup (2 sticks) unsalted butter, softened 2 cups granulated sugar 3 large eggs 1 cup sour cream 1 tsp vanilla extract 2 1/2 cups all-purpose flour 2 tsp baking powder 1/2 tsp salt 2 tsp ground cinnamon 1 tsp cream of tartar (optional, for authentic snickerdoodle flavor) Topping: 2 tbsp granulated sugar 2 tsp ground cinnamon
It’s soft, buttery, and filled with cinnamon-sugar goodness. A crowd-pleaser for breakfast, dessert, or a midday snack with coffee or tea.
This recipe uses pantry staples and has a sweet cinnamon topping. No yeast, no waiting—just mix, bake, and enjoy!
Cream butter and sugar, then mix in eggs, sour cream, and vanilla. Add flour and cinnamon. Pour into pans and sprinkle with cinnamon sugar.
Don’t skip the cinnamon sugar on top—it creates a crunchy, golden crust that tastes just like the classic cookie’s signature flavor.
Serve warm with butter or plain. Store in an airtight container for 3–4 days at room temp. Also freezes well for later indulgence.