Snickerdoodles

5 from 13 votes

This classic recipe for Snickerdoodle Cookies makes super soft, buttery cookies coated with cinnamon and sugar. They're easy to make and are the best Snickerdoodles you'll ever have!

Prep Time45

Cook Time10

Chill Time30

Course: Baking, Cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 71kcal

Author: Natalie

Ingredients

Snickerdoodle Cookie Dough

1 cup unsalted butter room temperature
1 1/2 cups granulated sugar
2 3/4 cups all purpose flour sifted
2 teaspoon cream of tarter
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs room temperature

Cinnamon Sugar Coating

2 tablespoons granulated sugar
2 teaspoon cinnamon

US Customary - Metric

Instructions

In a medium-sized bowl, whisk together the flour, cream of tarter, baking soda and salt. Set aside.
In a large bowl, using a mixer, cream the butter and sugar until well combined (about 2 minutes). Mix in the eggs and mix until smooth. Add the dry ingredients to the sugar mixture gradually and mix until just combined. Chill dough for at least 30 minutes.
In a small mixing bowl, stir together the 2 tbsp sugar and 2 tsp cinnamon.
Preheat oven to 375F. Line baking sheets with parchment paper and set aside.
Take the dough out of the fridge and scoop out about 1 tablespoon per cookie. Roll each cookie into a ball and then roll each ball in the cinnamon sugar mixture to coat. Place the balls about 2 inches apart on the prepared baking sheets.
Bake 9-11 minutes. Remove from the oven and allow to cool on the baking sheets for 5 minutes and then transfer them to wire racks to cool completely.

Notes

Nutrition information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.

Cream of tartar: I wouldn't recommend leaving out cream of tartar. Cream of tartar combined with baking soda gives snickerdoodles their distinct slightly tangy taste and chewy texture. It helps distinguish snickerdoodles from sugar cookies.

Chill time: This dough requires a quick 30 minute chill time. Chilling the dough prevents the cookies from spreading too much while they bake.

Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days. Freeze baked cookies in an airtight container for up to 2 months.

Nutrition