A straightforward recipe for classic Snickerdoodles that results in soft, chewy cookies with a signature crackle top, using cream of tartar for the perfect tang.
Author:Ahazzam
Prep Time:15 min
Cook Time:11 min
Total Time:26 min
Yield:About 3 dozen
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1 1/2 cups granulated sugar, divided
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
3 tablespoons ground cinnamon
Instructions
Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and 1 cup of the granulated sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
In a small, shallow bowl, mix the remaining 1/2 cup of granulated sugar and the ground cinnamon.
Roll the dough into balls, about 1 1/2 tablespoons each. Roll each ball thoroughly in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9 to 11 minutes. The edges should look set, but the centers should still look slightly soft. They will firm up as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Cream of tartar is essential; it reacts with the baking soda to give Snickerdoodles their characteristic slight tang and helps create the crackled surface.
For extra chewiness, slightly underbake the cookies.
Store cooled cookies in an airtight container at room temperature to maintain softness for several days.