Description

These classic snickerdoodles have a slightly crisp edge, a chewy center, and a signature tangy flavor from cream of tartar. Rolled in a cinnamon-sugar coating, they’re absolutely irresistible!

Ingredients

Units Scale

For the Cookies:
1 cup (230g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
2 large eggs
2 tsp vanilla extract
2 3/4 cups (345g) all-purpose flour
1 1/2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
For the Cinnamon-Sugar Coating:
1/4 cup (50g) granulated sugar
1 1/2 tsp cinnamon

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Instructions

Preheat Oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
Add Eggs & Vanilla: Mix in eggs and vanilla extract until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually mix into the wet ingredients until a soft dough forms.
Make Cinnamon-Sugar Coating: In a small bowl, mix sugar and cinnamon.
Roll Dough Balls: Scoop 1.5-tablespoon-sized dough balls, roll them in the cinnamon-sugar mixture, and place them 2 inches apart on the baking sheet.
Bake: Bake for 9-11 minutes, until edges are set but centers look slightly underbaked. They will continue to firm up as they cool.
Cool & Enjoy: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Extra Softness: For even softer cookies, chill the dough for 30 minutes before baking.
Crispier Version: Bake for 11-12 minutes for slightly crispier edges.
Make Ahead: Dough can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Calories: 140
Sugar: In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
Sodium: 75mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg