Snickerdoodle Cookies
These classic Snickerdoodles feature a soft, chewy center and a signature tangy cinnamon-sugar coating that makes them an irresistible treat.
Ingredients
- •2 3/4 cups all-purpose flour
- •2 teaspoons cream of tartar
- •1 teaspoon baking soda
- •1/2 teaspoon salt
- •1 cup unsalted butter, softened
- •1 1/2 cups granulated sugar
- •2 large eggs
- •2 teaspoons vanilla extract
- •3 tablespoons granulated sugar (for coating)
- •3 teaspoons ground cinnamon (for coating)
Instructions
- 1
Preheat your oven to 350°F (175°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; set aside.
- 3
In a large mixing bowl, cream the softened butter and 1 1/2 cups of sugar together until light and fluffy, about 3 minutes.
- 4
Beat in the eggs one at a time, then stir in the vanilla extract.
- 5
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- 6
In a small shallow bowl, stir together the 3 tablespoons of sugar and the cinnamon for the coating.
- 7
Scoop the dough into rounded tablespoons and roll them into balls with your hands.
- 8
Roll each dough ball in the cinnamon-sugar mixture until evenly coated.
- 9
Place the balls on the prepared baking sheets, spacing them 2 inches apart.
- 10
Bake for 10 minutes, or until the edges are set but the centers still look slightly soft.
- 11
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- Do not skip the cream of tartar; it is essential for the signature tangy flavor and the chewy texture of a true Snickerdoodle.
- For the best results, chill the dough for 30 minutes before rolling to prevent the cookies from spreading too much in the oven.
- Store these 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 slightly crisp, golden-brown edges with a soft, pillowy center and a fragrant, warm cinnamon aroma.