Snickerdoodles Recipe
American · Dessert · 25 min total
Classic soft and chewy cinnamon-sugar cookies with a tangy cream of tartar kick. This easy recipe yields perfectly crackly tops every time.
15
min prep
min prep
10
min cook
min cook
36
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 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
- 3 tablespoons granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then add vanilla.
- In a separate bowl, whisk flour, cream of tartar, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing until just combined. Do not overmix.
- In a small bowl, combine 3 tablespoons sugar and cinnamon for rolling.
- Shape dough into 1-inch balls (about 1 tablespoon each). Roll each ball in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets.
- Bake for 9-11 minutes, until edges are set and tops are crackly (centers will be soft).
- Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Tips
- For extra soft cookies, slightly underbake and cool on the pan.
- Store in an airtight container at room temperature for up to 1 week.
- Dough can be refrigerated for up to 3 days or frozen for up to 3 months.
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