5 from 6 votes

Simple Snickerdoodle Cookies

Thin and chewy snickerdoodle cookies that you can quickly make in one bowl. No rolling required!
Course Sweets & Dessert
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 24 cookies
Calories 102kcal
Author Kristine


For the cookies:

  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp water
  • 1 tsp vanilla extract
  • 1 egg
  • 1-1/2 cups flour

For the cinnamon sugar topping:

  • 1/4 cup sugar
  • 2-3 tsp cinnamon, to taste


  • Preheat oven to 350 degrees and line baking sheets with parchment paper.
  • In a small bowl, mix together the 1/4 cup sugar and cinnamon until well combined. Set aside.
  • In a large bowl, cream butter and sugar together until smooth.
  • Add baking soda, salt, and water and mix well.
  • Add egg and vanilla and stir to combine.
  • Add flour, half at a time, stirring until combined. Do not over-mix.
  • Using a 1.5 TBS cookie scoop, scoop dough and place on the cookie sheets 2 inches apart.
  • Sprinkle the cinnamon sugar mixture over the top of each cookie.
  • Bake cookies for 12-14 minutes, rotating halfway through, until just golden brown on the edges.
  • Cool on cookie sheet for 5 minutes prior to transferring to a wire rack.
  • Store in an airtight container or freeze.


Serving: 1cookie | Calories: 102kcal | Carbohydrates: 16.6g | Protein: 0.9g | Fat: 3.9g | Saturated Fat: 2.4g | Cholesterol: 10mg | Sodium: 94mg | Potassium: 11mg | Fiber: 0.3g | Sugar: 10.5g | Calcium: 40mg