Snickerdoodle Cinnamon-Sugar Cookies (Printable)
Soft, cinnamon-sugar snickerdoodles with tender centers and crisp edges, ready in 25 minutes.
# What You'll Need:
→ Cookie Dough
01 - 2 3/4 cups all-purpose flour
02 - 2 teaspoons cream of tartar
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
→ Cinnamon-Sugar Coating
09 - 1/4 cup granulated sugar
10 - 1 1/2 tablespoons ground cinnamon
# Steps:
01 - Preheat the oven to 375°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt until evenly distributed. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is pale, light, and fluffy, about 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully blended.
05 - Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing just until the flour is incorporated and no dry streaks remain. Do not overmix.
06 - In a small shallow bowl, stir together the granulated sugar and ground cinnamon until well combined.
07 - Scoop the dough by rounded tablespoonfuls and roll into even balls. Roll each ball in the cinnamon-sugar mixture, coating thoroughly on all sides.
08 - Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
09 - Bake for 9 to 11 minutes, or until the edges are set and lightly golden while the centers still appear slightly soft and underbaked.
10 - Let the cookies rest on the baking sheets for 2 minutes to firm up slightly, then transfer to a wire cooling rack to cool completely.
# Expert Tips:
01 -
- The cinnamon sugar coating creates a crackly, sparkly crust that makes every cookie feel like a tiny celebration.
- These stay soft and chewy for days, which means they are perfect for making ahead and sneaking from the container at midnight.
02 -
- Underbaking by just a minute is the difference between a chewy center and a dry one, so pull them when the middles look slightly undone.
- Cream of tartar cannot be swapped for baking powder without losing that classic snickerdoodle tang entirely.
03 -
- If your butter is too cold, the dough will fight you during creaming, so press it gently with your finger and if it leaves a dent without resistance it is ready.
- Roll the dough balls quickly because the warmth of your hands can soften the butter and cause excessive spreading in the oven.