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Classic Snickerdoodles

Snickerdoodles are soft, chewy cookies coated in a cinnamon-sugar mixture, featuring a signature tang from cream of tartar. The process involves creaming butter and sugar, shaping dough balls, and rolling them in cinnamon-sugar before baking until golden with a crackly top. The final cookies are tender with a slightly crisp exterior and aromatic cinnamon flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24
Course: Main Course
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar for coating
  • 1 teaspoon ground cinnamon for coating

Equipment

  • Baking sheet
  • Parchment paper
  • mixing bowls
  • Hand or stand mixer
  • Cookie scoop or tablespoon
  • Cooling rack

Method
 

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This helps ensure the cookies won’t stick and makes cleanup a breeze.
  2. In a large mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt until evenly combined. This dry mixture forms the foundation of your cookie dough.
  3. In another bowl, cream the softened butter and granulated sugar using a mixer on medium speed until the mixture is light, fluffy, and just begins to turn pale—about 2-3 minutes. You’ll hear it become smooth and a bit airy.
  4. Add the egg and vanilla to the creamed mixture, then beat until fully incorporated and the mixture is smooth. This helps develop a cohesive, moist dough.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix, as this can make the cookies tough.
  6. In a small bowl, combine the extra sugar and ground cinnamon. This will be your coating for the cookie dough balls, giving them that signature crackly exterior and spicy aroma.
  7. Use a tablespoon or cookie scoop to portion out the dough, then roll each piece into a smooth ball with your hands. Keep the dough balls uniform for even baking.
  8. Roll each dough ball in the cinnamon-sugar mixture until thoroughly coated. This creates a crackly, aromatic crust around each cookie.
  9. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. They’ll spread as they bake, so give each enough room.
  10. Bake in the preheated oven for 10-12 minutes, until the edges are golden and the tops have cracked with a sugary, crackly surface. The cookies will be puffy at first but will settle as they cool.
  11. Remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes. This helps them set and prevents breakage when moving.
  12. Transfer the cookies to a wire rack to cool completely. Once cooled, enjoy their tender, chewy interior and crisp, cinnamon-sugar crust with a glass of milk or by themselves.

Notes

For extra flavor, toast your cinnamon lightly in a dry pan before grinding. Chilling the dough for 10 minutes can make handling easier if it feels sticky.