Soft, chewy, eggless snickerdoodle cookies coated in cinnamon sugar, perfect for a tender yet classic texture with nostalgic flavor.

½ cup unsalted butter, softened

¾ cup granulated sugar

¼ cup milk

1 tsp vanilla extract

1 ½ cups all-purpose flour

½ tsp baking soda

½ tsp cream of tartar

¼ tsp salt

Cinnamon-Sugar Coating:

2 tbsp granulated sugar

1 tsp ground cinnamon

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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add the milk and vanilla extract, mixing well to combine.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In a small bowl, mix together the sugar and cinnamon for the coating.
Scoop the dough into 1-inch balls, roll each ball in the cinnamon-sugar mixture, and place them evenly spaced on the prepared baking sheet.
Bake for 9 to 11 minutes, until the edges are set but the centers still look soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For a deeper spice flavor, add a pinch of nutmeg to the cinnamon-sugar mixture.

Substitute all-purpose flour with whole wheat pastry flour for nuttier taste and more fiber.

For softer cookies, add 1 tablespoon of sour cream or yogurt to the dough.

Store cookies in an airtight container at room temperature for up to 4 days.

Reheat cookies in the microwave for about 10 seconds to revive softness.

Freeze baked cookies for up to 2 months in a sealed bag; thaw before serving.

Milk can be substituted with almond milk or oat milk without affecting texture.

If cream of tartar is unavailable, substitute with lemon juice or white vinegar (double the amount), though texture and flavor may differ.

To prevent spreading, use softened (not melted) butter and chill dough 15–20 minutes before baking.