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Classic Snickerdoodle Cookies

Close-up of three soft Snickerdoodle cookies on a white plate, one broken open showing a chewy interior.
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Bake soft, buttery sugar cookies with a distinct tang, rolled in a classic cinnamon-sugar coating for that familiar, cracked appearance.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar for rolling
  • 2 tablespoons ground cinnamon for rolling

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small, shallow bowl, mix the 1/4 cup of sugar and 2 tablespoons of cinnamon for the coating.
  7. Roll the dough into 1-inch balls. Roll each ball thoroughly in the cinnamon-sugar mixture until fully coated.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 8 to 10 minutes. The edges should be set, but the centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best tang and texture, use fresh cream of tartar.
  • If you prefer a chewier cookie center, slightly underbake them by about one minute.
  • You can chill the dough for 30 minutes before rolling to help prevent spreading.

Nutrition

Find it online: https://frostedfancies.com/snickerdoodle-cookies-recipe/