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Classic Soft Snickerdoodle Cookies

Close-up of two soft Snickerdoodle cookies stacked on a white plate, generously coated in cinnamon sugar.
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Make soft, chewy snickerdoodle cookies with the signature cream of tartar tang. This recipe requires no chilling time for quick baking.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar, divided
  • 2 large eggs
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons ground cinnamon

Instructions

  1. Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 cup of the granulated sugar until light and fluffy. Beat in the eggs one at a time.
  3. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. In a small bowl, mix the remaining 1/2 cup of granulated sugar with the ground cinnamon. This is your coating mixture.
  5. Scoop rounded tablespoons of dough and roll them into balls. Roll each dough ball thoroughly in the cinnamon-sugar mixture until fully coated.
  6. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  7. Bake for 8 to 10 minutes. The edges should be set, but the centers should still look slightly soft. For crackly tops, watch closely; they are done when they puff up and then settle slightly.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best crackly tops, remove the cookies from the oven when they look slightly underbaked in the center.
  • You can substitute brown sugar for some of the white sugar in the dough for a deeper flavor, but this may affect the classic texture.
  • This recipe makes about 3 dozen cookies.

Nutrition

Find it online: https://daisyrecipe.com/snickerdoodle-cookies-soft-easy-recipe/