Classic Snickerdoodles
The ultimate nostalgic cookie recipe featuring a chewy, soft center, crinkled edges, and a thick cinnamon-sugar coating. Easy, quick, and requires no dough chilling!
Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar for coating
- 1 1/2 tbsp ground cinnamon for coating
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a small bowl, whisk together the 1/4 cup granulated sugar and 1 1/2 tbsp cinnamon for the coating. Set aside.
- In a large bowl, cream the butter and 1 1/2 cups of granulated sugar on high speed until light and fluffy (about 3 minutes).
- Beat in the eggs and vanilla extract.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually blend the dry ingredients into the wet ingredients until a soft dough forms.
- Scoop the dough into 1.5 tablespoon-sized balls. Roll each ball heavily in the cinnamon-sugar mixture until fully coated.
- Place 2 inches apart on the baking sheets and bake for 9-11 minutes. The cookies will puff up and then flatten slightly, with crinkled edges.
- Let cool on the pan for 5 minutes before transferring to a wire cooling rack.
Notes
Cream of tartar is crucial for that classic snickerdoodle tang and chew; do not omit it. Pull the cookies out when the centers look just slightly underbaked to ensure they stay soft and chewy once cooled.
