Snickerdoodles are cookie jar royalty. Soft. Chewy. Buttery. Rolled in cinnamon sugar. That signature crackly top. One batch. Gone in a day. Make two.
Ingredients
Makes 24-30 cookies.
For the Dough:
- 1 cup (230g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2¾ cups (345g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
For the Cinnamon Sugar Coating:
- ¼ cup (50g) granulated sugar
- 2 tbsp ground cinnamon
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat oven to 375°F (190°C). Line baking sheets with parchment.
Step 2: Cream Butter & Sugar
- Beat butter and sugar until light and fluffy (3 minutes). Add eggs one at a time, then vanilla.
Step 3: Mix Dry
- Whisk flour, cream of tartar, baking soda, and salt. Gradually add to wet mixture. Mix until just combined.
Step 4: Coat & Bake
- Mix coating ingredients. Roll dough into 1-inch balls. Roll in cinnamon sugar.
- Place on baking sheets (2 inches apart). Bake 10-12 minutes until edges are set and tops are crackly.
Step 5: Cool & Serve
- Cool on baking sheet for 5 minutes, then transfer to a wire rack. Serve with a tall glass of milk.
Summary
Prep Time: 15 min | Bake Time: 12 min | Total: 27 min
Yield: 24-30 cookies | Difficulty: Easy
Storage Notes
Airtight container: 1 week at room temperature. Freeze dough balls: 3 months. Bake from frozen (add 2-3 minutes). These cookies stay soft for days. No refrigeration needed.
