Description
A classic snickerdoodle cookie recipe that promises soft, chewy centers and crackly, sugary tops, featuring the distinctive tang of cream of tartar.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- In a small bowl, combine the remaining 1/2 cup of granulated sugar and the ground cinnamon to create the cinnamon-sugar coating.
- Roll the cookie dough into 1-inch balls.
- Roll each dough ball thoroughly in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, or until the edges are lightly golden and the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best texture, ensure your butter is truly softened, not melted.
- Cream of tartar is essential for the unique tangy flavor and chewy texture of snickerdoodles—do not substitute it.
- If your cookies spread too much, try chilling the dough for 30 minutes before rolling and baking.
- Store Snickerdoodle cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American