Snickerdoodles
An American baking classic and cookie hall-of-famer, these tender cinnamon and sugar cookies are set apart by a tangy, light texture offered by cream of tartar. The exemplary snickerdoodle features a striking crackly crust and a soft, chewy interior. This recipe achieves the desired appearance and thickness by chilling the dough before baking—vital to avoid thin and smooth cookies.
#cookies
🥘 Ingredients
- butter 1 cup, softened
- sugar 1 ¾ cups
- eggs 2 large
- vanilla 2 teaspoons
- flour 2 ¾ cups
- cream of tartar 1 ½ teaspoon
- baking soda ½ teaspoon
- salt 1 teaspoon
- cinnamon 1 ½ tablespoons
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1Preheat oven to 350°F. Line two baking sheets with parchment paper.
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2In a large bowl, cream butter and 1 1/2 cups sugar for 4-5 minutes until light and fluffy. Scrape down the sides of the bowl, add eggs and vanilla , and cream until combined, 1-2 minutes .
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3Stir in flour , cream of tartar , baking soda , and salt until just combined. Cover the bowl with plastic wrap and chill for 1 hour .
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4In a small bowl, combine 1/4 cup sugar and cinnamon . Use a small cookie scoop to scoop out the dough in 1.5 inch balls but do not roll them smooth. Gently roll the balls in the cinnamon sugar mixture until well-coated then spoon more of the mixture over the balls for even more coverage.
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5Place on the parchment paper-lined baking sheets and bake for 10-12 minutes until the edges are lightly colored golden brown. Let cool on the baking sheets for 5 minutes before moving to a wire rack to cool completely—or for as long as you can wait!