The Perfect Snickerdoodle Cookies
These Perfect Snickerdoodle Cookies are soft, chewy, and rolled in a warm cinnamon-sugar coating. With the classic tang from cream of tartar and a tender center, they bake into beautifully crackled, cozy cookies everyone loves. Quick, simple, and made with pantry staples—ideal for holiday trays, bake sales, or everyday cravings
Ingredients
- 1 cup unsalted butter softened (or ½ cup butter + ½ cup butter-flavored shortening)
- 1 ½ cups granulated sugar
- 2 eggs room temperature
- 1 tablespoon vanilla extract or vanilla bean paste
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ⅛ teaspoon baking powder
- ½ teaspoon salt
Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, cream butter (or butter + shortening) with granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla and mix well.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, stirring just until combined.
- In a small bowl, mix ¼ cup sugar and 1 tablespoon cinnamon.
- Roll dough into 1½-inch balls, then coat each ball in the cinnamon-sugar mixture.
- Place on an ungreased baking sheet about 2 inches apart.
- Bake for 8–10 minutes or until cookies are set but still soft in the center.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chill dough for 30 minutes to prevent spreading or if your kitchen is warm.
- Cream of tartar is essential for the classic tangy, chewy Snickerdoodle flavor.
- Add cinnamon chips or a pinch of nutmeg for extra warmth.
- Freeze dough balls (coated or uncoated) for up to 3 months; bake frozen with +1–2 minutes.
- Bake on the shorter side for soft cookies, longer for crisp edges.