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Classic Snickerdoodles

A close-up shot of a pile of five freshly baked Snickerdoodles, coated in cinnamon sugar.
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Bake soft, chewy snickerdoodles with a tangy flavor and crackly top, coated in cinnamon sugar. This recipe ensures your cookies won’t flatten and have the perfect texture.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C). Line 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 bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  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 1 tablespoon cinnamon for the coating.
  7. Roll rounded tablespoons of dough into balls.
  8. Roll each dough ball in the cinnamon-sugar mixture until evenly coated.
  9. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  10. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are still soft. Do not overbake.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, use cream of tartar to achieve the signature tangy flavor and chewy texture.
  • Ensure your butter is softened, not melted, for the best cookie structure.
  • Don’t overbake; snickerdoodles should remain soft in the center.

Nutrition

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