Go Back

Snickerdoodle Cookies

Deliciously soft and chewy Snickerdoodle cookies coated in cinnamon-sugar, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 3/4 cups all-purpose flour Make sure to measure correctly.
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt Omit if using salted butter.
Wet Ingredients
  • 1 cup unsalted butter, softened Should be at room temperature.
  • 1 1/2 cups granulated sugar Plus 3 tablespoons for coating.
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
Coating
  • 1 tablespoon ground cinnamon
  • 3 tablespoons granulated sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  3. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually blend the dry ingredients into the wet mixture.
  6. In a small bowl, mix the cinnamon and 3 tablespoons of sugar.
Baking
  1. Roll the dough into balls, then roll each ball in the cinnamon-sugar mixture.
  2. Place on a baking sheet lined with parchment paper, spacing them a couple of inches apart.
  3. Bake for 8-10 minutes or until the edges are set and the tops are slightly cracked.
  4. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Cookies are best served warm, but can be enjoyed at room temperature. Store in an airtight container at room temperature for up to one week, or freeze for up to three months.