Snickerdoodles

This Classic Snickerdoodles recipe is the BEST! Snickerdoodles are tender butter cookies coated in cinnamon sugar. Known for their crisp, sugary edges and soft chewy middles.

Course cookies

Cuisine American

Keyword Cinnamon, cookies, from scratch, homemade, sugar

Prep Time 10

Cook Time 12

Additional Time 18

Total Time 40

Servings cookies

Calories 83

Author Laurie McNamara

Equipment

Ingredients

1 cup softened unsalted butter
1¼ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2¾ cups unbleached all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon kosher salt

CINNAMON SUGAR:

1/4 cup sugar
1 (heaping) tablespoon cinnamon

US Customary - Metric

Instructions

Preheat your oven to 325℉ (or 160℃).
Line a rimmed, metal sheet pan with a silicone mat. (see notes)
In the bowl of your mixer, fitted with a paddle attachment, cream together the butter and sugar until light and creamy. About 2 minutes.
Add one egg at a time, mixing well after each one. Then add in the vanilla.
Whisk together the flour, cream of tartar, baking soda and salt. Gradually add the flour mixture to the batter, mixing until just incorporated.
Combine cinnamon and sugar in a bowl.
Measure 1-1/2 tablespoons of cookie dough, roll into a ball and coat in the cinnamon sugar. Place the rolled cookie balls 2-inches apart, 12 per pan and bake for 10 to 12 minutes.
Allow the cookies to cool on the pan for a few minutes before transferring to a wire rack to fully cool.

Notes

Why silicone? Well, I did bake a batch on a parchment lined metal baking sheet and they came out thinner and less "lofty". They tasted the same, but didn't have that signature snickerdoodle appearance.

Nutrition