Description

These classic snickerdoodle cookies are soft, chewy, and rolled in a delicious cinnamon-sugar coating. Made with simple pantry staples and cream of tartar for that signature tang, they’re quick and easy to bake, perfect for satisfying any cookie craving. Enjoy fresh or freeze a batch for later.

Ingredients

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For the cookie dough:

3/4 cup (170g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon vanilla extract
2 cups (248g) all-purpose flour

For the coating:

1/4 cup (50g) granulated sugar
2 teaspoons ground cinnamon

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two cookie sheets with silicone baking mats or parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the softened butter and granulated sugar until the mixture is fluffy, about one minute.
Add Wet Ingredients: Add the egg and vanilla extract to the creamed mixture and mix until smooth and fully combined.
Add Dry Ingredients: Mix in the baking soda, cream of tartar, and salt. Gradually add the all-purpose flour, mixing until a soft cookie dough forms and all ingredients are just incorporated.
Make Cinnamon-Sugar Coating: In a small bowl, stir together the additional granulated sugar and ground cinnamon to make the coating for the cookies.
Shape and Coat Dough: Scoop out 2-tablespoon portions of dough, roll each ball between the palms of your hands to form a smooth ball, then roll in the cinnamon-sugar mixture until well coated. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake the cookies for 10-13 minutes, or until they are cracked on top and just lose their glossy sheen. For best results, slightly underbake for a soft, chewy texture. Remove from the oven and let cool on the pans for a few minutes before transferring to a wire rack to cool completely.
Storage: Store snickerdoodle cookies in an airtight container at room temperature for up to 3 days, or freeze for up to a month for longer storage.

Notes

For smaller cookies (1 tablespoon of dough), bake for 8–12 minutes.
For jumbo cookies (1/4 cup of dough), bake for 12–16 minutes.
For snickerdoodle cookie bars in a 9×13-inch pan, bake for 14–19 minutes.
Let cookies cool completely before storing to maintain texture.
Underbaking slightly gives the best soft, chewy result.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 75mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg