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Perfect Snickerdoodle Cookies

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  • Author: Kim Cooks Easy
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These classic Snickerdoodle Cookies are soft in the center, slightly crispy on the edges, and coated in a delicious cinnamon-sugar mixture. They have that signature tangy flavor from cream of tartar, making them extra special! Perfect for holidays, bake sales, or an everyday treat.


Ingredients

Units Scale
  • For the Dough:
  • 2 3/4 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • For the Cinnamon-Sugar Coating:
  • 1/4 cup granulated sugar
  • 1 1/2 tbsp ground cinnamon

Instructions

  • Preheat the Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  • Mix Dry Ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
  • Cream the Butter & Sugar: In a large bowl, beat the butter and sugar together until light and fluffy (about 2 minutes).
  • Add Eggs & Vanilla: Mix in the eggs one at a time, then stir in vanilla extract until well combined.
  • Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Make the Cinnamon-Sugar Coating: In a small bowl, mix the sugar and cinnamon.
  • Form the Cookies: Scoop 1 ½-inch dough balls (about 1 tablespoon each) and roll them in the cinnamon-sugar mixture until fully coated.
  • Bake: Place the cookies 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes, until the edges are set but the centers are still soft.
  • Cool & Enjoy: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra soft cookies, slightly underbake them and let them finish setting on the tray.
  • If you don’t have cream of tartar, you can substitute it with 2 tsp lemon juice or white vinegar, but the classic tangy taste might be slightly different.
  • Store cookies in an airtight container for up to 1 week or freeze for up to 3 months.
  • Recipe Details

Nutrition

  • Calories: 130
  • Sugar: In a large bowl, beat the butter and sugar together until light and fluffy (about 2 minutes).
  • Sodium: 80mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 25mg