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BEST Snickerdoodle Cookie Recipe

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These Snickerdoodle Cookies are soft in the center, slightly crisp around the edges, and coated in a cinnamon-sugar topping. The secret? Cream of tartar, which gives them that classic tangy flavor and chewy texture!

Ingredients

Scale

For the Cookies:

  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Cinnamon-Sugar Coating:

  • ¼ cup granulated sugar
  • 1 ½ teaspoons ground cinnamon

Instructions

Step 1: Preheat & Prep

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, cream of tartar, baking soda, and salt.

Step 2: Make the Dough

  1. In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
  2. Add eggs and vanilla extract, mixing until smooth.
  3. Gradually mix in the dry ingredients, stirring just until combined.

Step 3: Roll & Coat

  1. In a small bowl, mix sugar and cinnamon for coating.
  2. Scoop tablespoon-sized dough balls, roll them in the cinnamon-sugar mixture, and place them 2 inches apart on the baking sheet.

Step 4: Bake

  1. Bake for 8-10 minutes, until the edges are set but the centers look slightly soft.
  2. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

 

Notes

  • For extra softness, slightly underbake the cookies—they will firm up as they cool.
  • No cream of tartar? Substitute with 2 teaspoons of lemon juice or white vinegar.
  • Storage: Keep in an airtight container for up to 1 week or freeze for up to 3 months.

Find it online: https://ukfinda.com/best-snickerdoodle-cookie-recipe/