Snickerdoodle Cookie Recipe

💛 Introduction

Soft, buttery, and coated in warm cinnamon sugar, these Snickerdoodle Cookies are the perfect blend of cozy spice and classic sweetness. A favorite in American kitchens for generations, this tried-and-tested recipe creates cookies with a delicate crisp edge and chewy center. The secret? Cream of tartar, which gives them that signature tang and perfect texture. Whether you’re baking for holidays or just a sweet afternoon treat, these cookies never disappoint.

📋 Ingredients

2¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1½ cups granulated sugar (divided)
2 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

🍪 Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
Cream butter and sugar: In a large bowl, beat butter and 1 cup sugar with an electric mixer until light and fluffy (about 2–3 minutes).
Add wet ingredients: Beat in eggs and vanilla until smooth.
Combine: Gradually add the dry mixture to the wet ingredients and stir until fully incorporated.
Prepare coating: In a small bowl, mix remaining ½ cup sugar with cinnamon.
Shape cookies: Roll dough into 1½-inch balls, then coat each one generously in the cinnamon-sugar mixture.
Bake: Place 2 inches apart on the baking sheet and bake 9–11 minutes, until the edges are set and the centers look slightly underbaked.
Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

💡 Tips & Variations

For extra chewiness, chill the dough for 30 minutes before baking.
Add a pinch of nutmeg to the cinnamon-sugar mix for a spiced holiday twist.
Use brown sugar for half the white sugar to make them even softer.
Store in an airtight container for up to 5 days, or freeze the dough balls for later use.