Desserts & Bakery · Free recipe
Snickerdoodles
Soft, chewy cinnamon-sugar cookies with a signature tang from cream of tartar and crackly rolled tops.
Step 1
Heat the oven to 375 F. Line two baking sheets with parchment paper.
Step 2
In a bowl, whisk together the flour, cream of tartar, baking soda, and salt. The cream of tartar gives snickerdoodles their signature tang and chew.
Step 3
In a large bowl, beat the softened butter and 1 1/2 cups sugar for 2 to 3 minutes until pale and fluffy.
Step 4
Beat in the eggs one at a time, then add the vanilla and mix until smooth.
Step 5
Add the dry ingredients and mix on low just until a soft dough forms with no dry flour left.
Step 6
In a small bowl, stir together the 1/4 cup sugar and the cinnamon for rolling.
Step 7
Scoop rounded tablespoons of dough and roll each into a ball with your hands.
Step 8
Roll each ball in the cinnamon sugar until fully coated, then place them 2 inches apart on the sheets.
Step 9
Bake for 9 to 11 minutes. The cookies are done when the edges are set and the tops have puffed and then just begun to crack and settle. They should still look soft in the middle; firm, dry tops mean overbaking.
Step 10
Let the cookies rest on the sheet for 5 minutes to finish setting, then move them to a wire rack.
Step 11
Cool completely for a chewy center, or enjoy slightly warm.
Tips from the test kitchen
- Do not skip the cream of tartar; it is what makes a snickerdoodle taste different from a sugar cookie.
- Pull them out while the centers still look soft for the chewiest texture.
