Description
Soft, tender snickerdoodle cookies with crackly tops and a perfect balance of cinnamon and sugar. These cookies stay soft in the center with a slight crisp around the edges, making them a cozy treat for any occasion.
Ingredients
- 2 ¾ cups (345g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar, divided
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons ground cinnamon
Instructions
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Cream butter and sugar: Using a mixer, beat the softened butter and 1 cup of granulated sugar on medium speed until pale and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each. Mix in vanilla extract until smooth.
- Combine wet and dry ingredients: Slowly add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
- Prepare cinnamon-sugar coating and roll: In a small bowl, mix remaining ½ cup sugar with cinnamon. Portion dough into balls (about 1 ½ tablespoons each) and roll each ball generously in the cinnamon-sugar mixture.
- Bake and cool: Place coated dough balls on a parchment-lined baking sheet about 2 inches apart. Bake at 375°F (190°C) for 10-12 minutes until edges are set and tops have crackly fissures but centers look slightly soft. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use softened butter, not melted or cold, for best texture. Don’t skip cream of tartar for classic tang and chew. Roll dough balls generously in cinnamon-sugar for crackly tops. Cookies may look slightly underdone in the center when removed from oven; they firm up as they cool. Store leftovers in an airtight container with a slice of bread to keep soft. Dough balls can be frozen before baking; bake from frozen adding a few extra minutes.
- Prep Time: 17 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 90
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 0.5
- Protein: 1.5
Keywords: snickerdoodle cookies, soft cookies, cinnamon cookies, crackly tops, easy cookie recipe, classic snickerdoodles