Snickerdoodle Cinnamon-Sugar Cookies (Printable)
Soft, chewy snickerdoodles with a cinnamon-sugar crust—quick to mix and ideal with milk or coffee.
# What You Need:
→ For the Dough
01 - 2 3/4 cups all-purpose flour
02 - 2 teaspoons cream of tartar
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
→ For the Cinnamon-Sugar Coating
09 - 1/4 cup granulated sugar
10 - 1 1/2 tablespoons ground cinnamon
# How-To:
01 - Preheat the oven to 375°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until evenly distributed. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is pale, light, and fluffy, about 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
05 - Gradually add the dry ingredient mixture to the wet ingredients, blending on low speed just until the dough comes together. Do not overmix.
06 - In a small shallow bowl, stir together the granulated sugar and ground cinnamon until evenly blended.
07 - Scoop the dough by rounded tablespoonfuls and roll into smooth balls. Roll each ball in the cinnamon-sugar mixture, coating thoroughly on all sides.
08 - Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
09 - Bake for 9 to 11 minutes, or until the edges are set and lightly golden while the centers still appear slightly soft and underbaked.
10 - Let the cookies rest on the baking sheets for 2 minutes, then transfer to a wire cooling rack to cool completely before serving.
# Expert Tips:
01 -
- The cinnamon sugar crust shatters just slightly before giving way to a chewy, buttery center that stays soft for days.
- They come together in one bowl with zero fancy equipment and zero chill time, which means you can go from craving to cookie in under half an hour.
02 -
- Pulling the cookies from the oven when the centers still look slightly raw is the single most important thing you can do for that soft, chewy texture everyone fights over.
- Cream of tartar cannot be skipped or substituted with baking powder, because it provides the distinctive tang and the cracked top that makes a snickerdoodle unmistakable.
03 -
- Measure your flour by spooning it into the cup and leveling with a knife, because packed flour is the fastest path to dry, cakey cookies.
- Roll the dough balls quickly and handle them minimally, since the warmth of your hands can soften the butter and cause excessive spreading in the oven.