We all hate cookies that taste great when they’re first out of the oven, but turn into dry, crumbly stones the next day. Well, here’s a great recipe for brown-sugar-coated snickerdoodles that stay moist and chewy days after they’re baked. We feel compelled to warn you that they probably won’t last that long, though!

Recipe adapted from recipe adapted from Food.


Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: About 25 minutes

Servings: 24


1 cup butter
1 ½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
3 tablespoons light brown sugar
3 teaspoons cinnamon


1. Preheat oven to 350°F. Line cookie sheets with aluminum foil.

2. Mix together flour, cream of tartar, baking soda and salt in a large bowl.

3. Cream together sugar, butter, vanilla extract and eggs in a separate bowl.

Photo by Tina Hsu

4. Blend dry ingredients with wet ingredients. Chill dough for about 10-15 minutes in the fridge.

Photo by Tina Hsu

5. Meanwhile, mix 3 tablespoons brown sugar, and 3 teaspoons cinnamon in a small bowl. Scoop 1-2 tablespoon sized balls of dough into the brown sugar and cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture.

Photo by Tina Hsu

6. Place on chilled cookie sheet and bake 10 minutes. Remove immediately and let cool on a wire rack.

Photo by Tina Hsu