Ultimate Snickerdoodle Cookies
Forget complicated desserts. These snickerdoodles deliver crisp edges, chewy centers, and cinnamon-sugar crackle in under 30 minutes. Cream of tartar gives them that signature tang and soft chew, while the cinnamon coating makes them irresistible.
Ingredients
Cookie Dough
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract pure
Cinnamon Sugar Coating
- 1/3 cup granulated sugar
- 1 1/2 tbsp ground cinnamon
- 1 tbsp turbinado sugar optional, for extra crunch
Instructions
- Preheat oven to 375°F (190°C) and line two baking sheets with parchment or silicone mats.
- Whisk together flour, cream of tartar, baking soda, and salt in a bowl.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, 2–3 minutes.
- Add eggs one at a time, then mix in vanilla. Scrape the bowl as needed.
- Mix dry ingredients into wet in two additions on low speed. Stop as soon as combined.
- Mix coating ingredients (sugar, cinnamon, optional turbinado sugar) in a shallow bowl.
- Shape dough into 1 1/2 tablespoon-sized balls (about 30g) and roll in coating mixture.
- Place on prepared sheets 2 inches apart. Bake for 9–11 minutes until edges are set and centers look underdone.
- Let cool on baking sheet for 5 minutes, then transfer to wire rack. Repeat for remaining dough.
Notes
Want thicker cookies? Chill dough for 30 minutes. For giant cookies, scoop 3 tbsp per cookie and bake 11–13 minutes. Store in an airtight container for up to 4 days. Freeze baked or unbaked cookies for up to 2 months.
Nutrition
Calories: 97kcal
Tried this recipe?Let us know how it was!