Introduction

Snickerdoodle cookies are classic, soft, and chewy treats rolled in cinnamon sugar for a delightful flavor and texture. Their slightly tangy taste and tender centers make them a beloved favorite for cookie lovers everywhere.

The image shows a close-up of a soft cookie with a bite taken out of it, revealing a pale yellow, moist inside. The cookie surface is covered in a layer of granulated sugar and cinnamon, giving it a grainy texture with a mix of light brown and white colors. The cookie lies on a white marbled surface sprinkled with more cinnamon powder, which adds a warm reddish-brown contrast. In the background, more similar cookies are slightly out of focus. The overall look is warm, textured, and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup salted butter (2 sticks, softened)
1 and 1/3 cup granulated sugar
1/3 cup brown sugar (packed)
2 large eggs
2 teaspoons vanilla extract
3 and 1/4 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 and 1/2 teaspoons cream of tartar
1/3 cup granulated sugar (for rolling)
1 and 1/2 tablespoons cinnamon (for rolling)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper or silicone mats.
Step 2: In a large bowl or stand mixer, beat the softened butter for a couple of minutes until smooth, scraping the sides and bottom occasionally.
Step 3: Add granulated sugar and brown sugar. Beat for 2 minutes until the mixture is light and fluffy, scraping the bowl as needed.
Step 4: Mix in the eggs and vanilla extract, beating until the batter is smooth and uniform.
Step 5: In a separate bowl, combine the flour, baking soda, salt, and cream of tartar.
Step 6: Gradually add the flour mixture to the wet ingredients. Beat gently until most of the flour is incorporated but some streaks remain. Scrape the bowl to finish mixing without overworking the dough.
Step 7: Use a large cookie scoop or spoon to portion dough balls about 1½ to 2 inches across.
Step 8: In a small bowl, mix the 1/3 cup granulated sugar with cinnamon. Roll each dough ball in this cinnamon sugar mixture until well coated.
Step 9: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Step 10: Bake for 9-11 minutes until edges are just set and cookie centers remain slightly shiny. Avoid overbaking to maintain softness.
Step 11: Right after baking, gently push the cookie edges toward the center with a spoon to create a thicker, chewier center before edges harden.
Step 12: Let cookies rest on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool briefly.
Step 13: While still warm, dip each cookie back into the cinnamon sugar to coat both sides. Serve and enjoy!
Step 14 (Optional): For freezing, shape dough into balls and roll in cinnamon sugar. Freeze in a ziplock bag for up to 3 months. Bake straight from frozen, adding a couple of minutes to the baking time.

Tips & Variations

Spoon and level your flour for accurate measurement, avoiding dense or dry cookies.
Don’t overmix the dough after adding flour to keep cookies tender and soft.
Use cream of tartar to achieve the signature tangy flavor unique to snickerdoodles.
For extra flavor, try adding a pinch of nutmeg to the cinnamon sugar coating.
Freezing coated dough balls makes for a quick future baking session with minimal prep.

Storage

Store cooled snickerdoodle cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months. To reheat, warm cookies briefly in the microwave or oven to restore softness.

How to Serve

The image shows a close-up of several round cookies, each covered in a thick layer of sugar and cinnamon crystals. The cookies have a light golden-brown color with slightly darker edges and a soft, crumbly texture. The sugar coating shines slightly, reflecting light, and the surface of each cookie has a slightly uneven, bumpy shape that shows their homemade nature. The cookies are stacked closely together on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why do snickerdoodles use cream of tartar?

Cream of tartar gives snickerdoodles their characteristic tangy flavor and helps create their chewy texture by stabilizing the dough’s pH and reacting with baking soda.

Can I use salted butter instead of unsalted?

Yes, salted butter works fine, but you might want to reduce or omit adding extra salt in the recipe to avoid an overly salty taste.