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Classic Snickerdoodle Cookies
Snickerdoodles are one of those cookies that people either get completely right or completely wrong, and there is no in between. The wrong version is flat, crunchy, and tastes like a sugar cookie that fell into some cinnamon. The right version (this one) is pillowy soft in the center, slightly tangy from the cream of tartar, and has this crackly cinnamon-sugar crust that shatters when you bite into it. Bruhhhh the texture contrast is unreal. These are the cookies your grandma would make if your grandma went to culinary school.
Ingredients
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 tbsp granulated sugar (for rolling)
- 2 tsp ground cinnamon (for rolling)
Instructions
- 1
Mix the dry ingredients
Whisk flour, cream of tartar, baking soda, and salt together in a bowl. The cream of tartar is what makes a snickerdoodle a snickerdoodle and not just a cinnamon sugar cookie. It gives that signature tangy flavor and helps with the chewy texture. Don't skip it, don't substitute it.
- 2
Cream the butter and sugar
Beat softened butter and 1 1/2 cups sugar together with a hand mixer or stand mixer on medium speed for 3-4 minutes until it's pale and fluffy. This isn't optional fluffing. You're incorporating air, which is what makes the cookies rise and stay soft.
- 3
Add the wet ingredients
Add eggs one at a time, beating well after each. Add vanilla. Scrape down the sides of the bowl because there's always butter hiding down there.
- 4
Combine and make the coating
Add the flour mixture to the butter mixture and mix on low until just combined. In a small bowl, stir together the 3 tablespoons sugar and cinnamon for the coating.
- 5
Shape and roll
Scoop 1.5-tablespoon balls of dough, roll them into smooth spheres with your hands, then roll each one generously in the cinnamon-sugar mixture. Don't be shy with the coating. More is more here. Place on parchment-lined baking sheets 2 inches apart.
- 6
Bake
Bake at 350°F (175°C) for 9-11 minutes. The edges will be set but the centers will look underdone and puffy. They'll crack beautifully as they cool and settle into that classic crinkly top. Pull them early rather than late. A slightly underdone snickerdoodle is incredible. An overdone one is a cinnamon crouton.
Baker's Notes
- Cream of tartar is the whole point. It's what separates snickerdoodles from basic cinnamon cookies. You can find it in the spice aisle.
- These spread a lot, so give them room on the pan. 2 inches minimum.
- They'll look way too soft when you pull them out. They'll firm up. Have faith.
- Store in an airtight container and they stay soft for 4-5 days. If they last that long.
Nutrition
Calories
145
Fat
7g
Carbs
20g
Protein
2g
Sugar
12g
Serving
1 cookie
Notes
FAQ
What makes a snickerdoodle different from a sugar cookie?
Can I skip the cream of tartar?
Why did my snickerdoodles come out flat?
How do I get the crackly top?
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