Snickerdoodle Cookies
Soft and chewy snickerdoodle cookies with a perfectly crackled cinnamon-sugar coating. This easy recipe creates tender, buttery cookies with that signature tangy flavor from cream of tartar.
Ingredients
- For the Cookie Dough:
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat and Prepare
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter and Sugar
- In a large mixing bowl, beat softened butter and 1 1/2 cups sugar on medium speed for 2-3 minutes until light, pale, and fluffy. Scrape down bowl sides halfway through.
- Add Eggs
- Add eggs one at a time, beating well for 30 seconds after each addition until fully incorporated and mixture is smooth.
- Mix Dry Ingredients
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt for 30 seconds to distribute evenly.
- Combine Wet and Dry
- With mixer on low speed, gradually add dry ingredients to butter mixture in three additions. Mix just until no flour streaks remain. Do not overmix.
- Prepare Coating
- In a small bowl, whisk together 1/4 cup sugar and 1 tablespoon cinnamon until well combined.
- Shape and Coat
- Using a cookie scoop or tablespoon, portion dough and roll into 1-inch balls. Roll each ball generously in cinnamon-sugar mixture until completely coated.
- Bake
- Place dough balls 2 inches apart on prepared baking sheets. Bake for 10-12 minutes until edges are set but centers still look soft and slightly puffy.
- Cool
- Let cookies cool on baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
Notes
Butter Temperature: Butter should be softened but still cool to touch. Too soft causes excessive spreading.
Don't Overbake: Cookies should look slightly underdone when removed from oven. They continue cooking on the hot baking sheet.
Chilling Option: For thicker cookies, chill dough for 30 minutes before rolling into balls.
Storage: Store in airtight container at room temperature for up to 5 days. Cookies become chewier after 1-2 days.
Freezing: Freeze baked cookies up to 3 months, or freeze uncoated dough balls and bake from frozen (add 2 minutes to baking time).
Cream of Tartar Substitute: Can substitute with 2 teaspoons white vinegar or lemon juice, though texture will be less chewy.
Gluten-Free Option: Use 1:1 gluten-free baking blend with xanthan gum for similar results.
Don't Overbake: Cookies should look slightly underdone when removed from oven. They continue cooking on the hot baking sheet.
Chilling Option: For thicker cookies, chill dough for 30 minutes before rolling into balls.
Storage: Store in airtight container at room temperature for up to 5 days. Cookies become chewier after 1-2 days.
Freezing: Freeze baked cookies up to 3 months, or freeze uncoated dough balls and bake from frozen (add 2 minutes to baking time).
Cream of Tartar Substitute: Can substitute with 2 teaspoons white vinegar or lemon juice, though texture will be less chewy.
Gluten-Free Option: Use 1:1 gluten-free baking blend with xanthan gum for similar results.
