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Classic Snickerdoodle Cookies

A pile of freshly baked chewy Snickerdoodle cookies dusted with cinnamon sugar on a white plate.

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Enjoy soft and chewy snickerdoodle cookies with a distinct cinnamon-sugar flavor and a hint of cream of tartar tang. This easy recipe is perfect for quick batches with crackly tops.

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
  • 1/4 teaspoon salt
  • 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 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 medium 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 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 fully 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 slightly soft. You want them to have crackly tops.
  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 chewier cookies, slightly underbake them.
  • For softer cookies, ensure your butter is at room temperature but not melted.
  • These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.

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