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Snickerdoodle Cookies

Snickerdoodle Cookies

Soft, chewy, and coated in a warm cinnamon-sugar blend, these Snickerdoodle Cookies bring classic comfort to your kitchen. Each bite offers buttery richness and a subtle tang from cream of tartar — the perfect balance of flavor and texture for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Dough
  • 3 cups all-purpose flour spooned and leveled for accuracy
  • 2 teaspoons cream of tartar gives that classic tangy flavor
  • 1 teaspoon kosher salt enhances overall sweetness and flavor
  • 3/4 teaspoon baking soda helps the cookies rise
  • 1 cup unsalted butter room temperature, soft but not melted
  • 1 1/4 cups granulated sugar for creaming into the dough
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract for warmth and depth
For the Cinnamon-Sugar Coating
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon for coating

Method
 

  1. In a medium bowl, whisk together the flour, cream of tartar, salt, and baking soda until evenly combined.
  2. In a large bowl, beat the butter and 1 1/4 cups sugar together with a mixer on medium-high speed until pale and fluffy (2–3 minutes).
  3. Add eggs one at a time, mixing well after each. Stir in vanilla extract until smooth.
  4. Reduce speed to low and slowly add the dry ingredients. Mix just until combined. Cover and refrigerate for at least 1 hour (or overnight).
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a small bowl, combine 1/4 cup sugar and cinnamon.
  6. Roll 2-tablespoon portions of dough into balls and coat in the cinnamon-sugar mixture. Place 2 inches apart on baking sheets.
  7. Bake 10–12 minutes, rotating halfway through. Let cool 5 minutes on the sheet before transferring to a wire rack.

Notes

Chill the dough to prevent spreading and improve flavor. For a flavor twist, add a pinch of nutmeg or use brown butter for a richer taste. To freeze, store dough balls in a sealed bag for up to 2 months.