Description

Classic snickerdoodle cookies are soft, chewy, and perfectly spiced with cinnamon and sugar. Their signature tangy flavor comes from cream of tartar, making them an irresistible treat. Whether for holidays or everyday indulgence, these cookies are always a favorite!

Ingredients

For the cookies:

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

For the Cinnamon-Sugar Coating:

1/4 cup granulated sugar

1 1/2 teaspoons ground cinnamon

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Instructions

Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In a small bowl, mix the sugar and cinnamon for the coating.
Roll the dough into 1-inch balls, then coat each one in the cinnamon-sugar mixture.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8-10 minutes, until the edges are set but the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra soft cookies, chill the dough for 30 minutes before baking.

Storage: Keep in an airtight container for up to 5 days at room temperature.

Freezing Option: Freeze the dough balls and bake straight from the freezer, adding 1-2 minutes to the baking time.

To reheat, warm in the microwave for a few seconds to restore softness.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 24 cookies
Calories: 160 kcal