Snickerdoodles soft sugar cinnamon (Print version)

Soft, pillowy cookies lightly coated in cinnamon sugar with a subtle tang from cream of tartar.

# What You'll Need:

→ Dry Ingredients

01 - 2 3/4 cups all-purpose flour
02 - 2 teaspoons cream of tartar
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

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 - 2 teaspoons ground cinnamon

# How to Make:

01 - Set the oven to 375°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
03 - Using a mixer, beat the softened butter and 1 1/2 cups granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes.
04 - Beat in eggs one at a time, then mix in vanilla extract until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined.
06 - In a small bowl, stir together granulated sugar and ground cinnamon.
07 - Scoop tablespoon-sized portions of dough, roll into balls, and coat evenly in the cinnamon sugar mixture.
08 - Place coated dough balls on the prepared baking sheets, spacing them approximately 2 inches apart.
09 - Bake in preheated oven for 9 to 11 minutes until edges are set and centers remain soft.
10 - Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

# Expert Tips:

01 -
  • They're impossibly soft inside with just enough crispy edge to make you come back for another one.
  • The cream of tartar creates that signature tangy flavor that makes people ask for your secret every single time.
  • Twenty-five minutes from start to finish means you can have warm cookies on the table before anyone even knows you're baking.
02 -
  • The cream of tartar is non-negotiable—it's what makes snickerdoodles snickerdoodles, creating that slight tang and chewy texture you can't replicate without it.
  • Underbaking is your secret weapon for soft, pillowy cookies that stay tender for days in an airtight container.
  • Your oven temperature matters more than you might think—if your cookies spread too thin or burn too quickly, your oven might run hot, so consider using an oven thermometer.
03 -
  • Softening your butter at room temperature takes about an hour but gives you far better results than using cold butter or melted butter—it creams into the sugar smoothly and incorporates air perfectly.
  • If you want an even puffier texture, substitute half of the butter with vegetable shortening, which creates a more dramatic rise without affecting the flavor.
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