The Best Snickerdoodle Cookie Recipe
The ultimate soft and chewy snickerdoodle cookies, made quick in your oven with buttery dough and a crackly cinnamon sugar crust. Warm, nostalgic, and irresistibly tender.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet Lined with parchment paper
Ingredients
Main ingredients
- 1 cup Unsalted Butter softened
- 1 ½ cups Sugar
- 2 Eggs large
- 2 teaspoons Vanilla extract
- 2 ¾ cups Flour all-purpose
- 1 ½ teaspoons Cream of Tartar
- ½ teaspoon Baking Soda
- ¾ teaspoon Salt
- ¼ cup Sugar for cinnamon-sugar mixture
- 1 ½ tablespoons Cinnamon for cinnamon-sugar mixture
Instructions
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Cream together softened butter and 1 ½ cups sugar until light and fluffy.
- Add eggs one at a time, mixing well after each, then stir in vanilla.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually mix dry ingredients into wet until just combined. Do not overmix.
- In a small bowl, mix ¼ cup sugar with 1 ½ tablespoons cinnamon.
- Scoop out tablespoon-sized dough balls and roll them in the cinnamon sugar mixture.
- Place coated dough balls 2 inches apart on lined baking sheets.
- Bake for 8 to 10 minutes, until edges are set but centers remain soft.
- Cool on baking sheet for 2 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for 2-3 days, or freeze for longer storage. Let cool briefly after baking for best chewy texture.