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Classic Snickerdoodle Cookies

A close-up of several chewy snickerdoodle cookies, one broken in half, on a light gray plate.
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Bake a batch of soft, chewy snickerdoodles with a distinct cinnamon-sugar coating and a delightful tang from cream of tartar.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For Rolling:
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small bowl, combine the 1/4 cup granulated sugar and 2 teaspoons cinnamon for rolling.
  7. Roll the dough into 1-inch balls.
  8. Dip each dough ball into the cinnamon-sugar mixture, coating it completely.
  9. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  10. Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still soft.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • The cream of tartar is key to the snickerdoodle’s signature tangy flavor and chewy texture.
  • For extra chewy cookies, slightly underbake them.
  • You can adjust the amount of cinnamon in the rolling mixture to your preference.

Nutrition

Find it online: https://kitchenslang.com/snickerdoodle-recipe-chewy-cinnamon-sugar-cookies/