Snickerdoodle Cookies
These classic cinnamon-sugar cookies are delightfully soft in the center with a slight chew and a signature tangy flavor.
Ingredients
- •2 3/4 cups all-purpose flour (345g)
- •2 teaspoons cream of tartar
- •1 teaspoon baking soda
- •1/2 teaspoon salt
- •1 cup unsalted butter, softened (226g)
- •1 1/2 cups granulated sugar (300g)
- •2 large eggs
- •2 teaspoons vanilla extract
- •2 tablespoons granulated sugar (for rolling)
- •2 teaspoons ground cinnamon (for rolling)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
- 2
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- 3
In a large bowl, use a hand mixer or stand mixer to beat the softened butter and 1 1/2 cups of granulated sugar together at medium speed for about 2 minutes until light and fluffy.
- 4
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined and a soft dough forms.
- 6
In a small shallow bowl, combine the 2 tablespoons of granulated sugar and the ground cinnamon for the coating.
- 7
Scoop the dough into rounded tablespoons and roll them into balls with your hands.
- 8
Roll each dough ball thoroughly in the cinnamon-sugar mixture until evenly coated.
- 9
Place the coated balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- 10
Bake for 8 to 10 minutes until the edges are set but the centers are still soft.
- 11
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- Do not omit the cream of tartar; it provides the classic tangy flavor and chewy texture that defines a true snickerdoodle.
- To make these dairy-free and pareve, substitute the unsalted butter with an equal amount of firm plant-based margarine or coconut oil.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze the unbaked dough balls for up to 3 months.
✅ How it should turn out
The finished cookies should have a crinkled, cinnamon-dusted top with golden edges, a wonderfully soft and chewy interior, and a warm, buttery aroma.