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

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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