Description
Classic Snickerdoodles are soft, chewy cinnamon-sugar cookies with a slightly tangy flavor and signature crackled tops. They’re easy to make and perfect for any occasion.
Ingredients
- 2¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp granulated sugar (for rolling)
- 1 tbsp ground cinnamon (for rolling)
Instructions
Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Gradually mix in the dry ingredients until a soft dough forms.
- In a small bowl, combine the 2 tablespoons of sugar and 1 tablespoon of cinnamon.
- Scoop dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture until coated.
- Place cookies on prepared baking sheets, spaced 2 inches apart.
- Bake for 8–10 minutes, until the edges are set but centers are soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Don’t overbake for soft and chewy centers.
- You can chill the dough for 30 minutes for easier handling, but it’s not required.
- For extra crackly tops, roll cookies in cinnamon sugar twice before baking.
- Store in an airtight container with a slice of bread to keep cookies soft.
- Use room temperature ingredients for the best dough consistency.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
