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.
Pull the cookies out when the centers look just slightly underbaked to ensure they stay soft and chewy once cooled.