Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter and 1 1/2 cups of sugar together using a hand mixer or whisk until the mixture is light, fluffy, and creamy, about 2-3 minutes. You'll notice it turns pale and slightly airy.
Add the eggs one at a time, beating well after each addition until the mixture is smooth and glossy. This helps incorporate air and creates a tender crumb.
In a separate bowl, whisk together the flour, cinnamon, baking soda, and sea salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. The dough will be soft but cohesive.
In a small bowl, combine 1/4 cup of granulated sugar with 1 tablespoon of ground cinnamon to make your cinnamon-sugar coating.
Using a cookie scoop or tablespoon, portion out about 1 to 1 1/2 tablespoons of dough. Roll each portion between your palms into smooth balls.
Roll each dough ball generously in the cinnamon-sugar mixture, pressing lightly to coat evenly, and place them on the prepared baking sheet, spacing about 2 inches apart.
Slightly flatten the coated dough balls with the bottom of a glass or your hand, just enough to encourage spreading and a crackly surface.
Bake the cookies in the preheated oven for 10-12 minutes, until they turn golden around the edges and develop a crackled top. The centers may look slightly soft but will set as they cool.
Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. This helps them firm up and prevents breakage.
Transfer the cookies to a wire rack and cool completely. For an extra salty contrast, sprinkle a tiny pinch of sea salt on the warm cookies right after baking.
Enjoy these warm, fragrant snickerdoodles with their crackly sugar crust and chewy interior—perfect for cozy moments or sharing with friends.
