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Snickerdoodles

These soft, chewy snickerdoodles are coated in cinnamon sugar and deliver pillowy perfection with every bite. Classic flavor with a tangy twist from cream of tartar, they're an irresistible treat for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

Main
  • 1 cup unsalted butter softened, not melted
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 3/4 cups all purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons granulated sugar for rolling
  • 1 tablespoon ground cinnamon for rolling

Method
 

  1. Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Cream the softened butter and 1 1/2 cups granulated sugar together until light and fluffy, about 2 minutes using a mixer or by hand with a spoon.
  3. Beat in the eggs one at a time until smooth and shiny.
  4. In a separate bowl, whisk together the all purpose flour, cream of tartar, baking soda, and salt.
  5. Slowly mix the dry ingredients into the butter mixture until just combined. Do not overmix.
  6. In a small bowl, mix 3 tablespoons of granulated sugar with 1 tablespoon ground cinnamon.
  7. Roll the dough into small balls and coat each one completely in the cinnamon sugar mixture.
  8. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 9 to 11 minutes, until the edges are set and the centers look slightly underdone.
  10. Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Chill the dough for 20 minutes if it's too soft before rolling. Use parchment paper for easy cleanup. Slightly underbaked cookies are the secret to chewy centers. Store in an airtight container at room temperature for up to 5 days, or freeze pre-rolled dough balls for future baking.