Snickerdoodle Cookies
Soft, lightly crackled Snickerdoodle Cookies with a tender chew and warm cinnamon-sugar aroma. Chilling the dough deepens flavor and controls spread for consistent results.
Ingredients
Wet Ingredients
- 1 cup unsalted butter room temperature
- 1.333 cups granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
Dry Ingredients
- 3 cups all-purpose flour spooned and leveled
- 1.5 tsp cream of tartar
- 0.5 tsp baking soda
- 0.5 tsp salt
Coating
- 2 tbsp granulated sugar
- 1.5 tsp ground cinnamon
Instructions
Make Dough
- In a large bowl, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes.
- Add eggs one at a time with vanilla, mixing until fully incorporated and smooth.
- In a separate bowl, whisk flour, cream of tartar, baking soda, and salt until combined.
- Gradually add dry ingredients to the butter mixture on low speed, mixing just until combined.
- Cover dough and chill for at least 1 hour (up to 48 hours).
Bake Cookies
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Combine sugar and cinnamon in a small bowl.
- Roll chilled dough into 1½-inch balls, then roll in cinnamon-sugar to coat.
- Place cookies 2 inches apart and bake one sheet at a time for 10–12 minutes, until edges are set and tops are matte.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chill dough at least 1 hour for best flavor and shape.
Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 1cookieCalories: 130kcalCarbohydrates: 18g
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