Desserts & Bakery · Free
Cinnamon Snickerdoodles
Soft, chewy sugar cookies rolled in cinnamon sugar with signature crackly tops and a subtle tang from cream of tartar. A nostalgic classic.
****+
Prep 20 min · Cook 11 min
Method
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt and set aside.
In a large bowl, beat the softened butter and 1 1/2 cups sugar together on medium-high for 3 minutes until pale and fluffy; this creaming step gives the cookies their soft texture.
Beat in the eggs one at a time, then mix in the vanilla until combined.
Add the flour mixture and mix on low speed just until no dry streaks remain; do not overmix.
Cover the dough and chill it in the refrigerator for 30 minutes so it is easier to roll and spreads less.
Heat the oven to 375 degrees F and line two baking sheets with parchment paper.
In a small bowl, stir together the 1/4 cup sugar and cinnamon for the coating.
Scoop 1 1/2-tablespoon portions of dough, roll each into a ball, then roll it in the cinnamon sugar until fully coated.
Place the balls about 2 inches apart on the baking sheets, since they spread as they bake.
Bake one sheet at a time for 9 to 11 minutes, until the edges are set and the tops are crackled but the centers still look soft.
Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack; they finish setting as they cool for that chewy center.
Chef's tips
- Cream of tartar is what gives snickerdoodles their signature tang and chew, so do not leave it out.
- Pull the cookies while the centers still look slightly underbaked for a soft, chewy result.
- Chilling the dough keeps the cookies from spreading too thin and helps the cinnamon sugar stick.
Cooking times vary by equipment -- cook to temperature and to taste.
