Ingredients
Equipment
Method
- Preheat your oven to 375°F and line two baking sheets with parchment paper. Set them aside while you prepare the dough.
- Whisk together the flour, baking powder, and salt in a medium bowl until completely combined. Set this bowl aside.
- Beat the softened butter and 1 1/2 cups sugar in your mixer on medium-high speed for 3 to 4 minutes. The mixture should turn pale and fluffy. Scrape down the bowl sides halfway through.
- Beat in the eggs one at a time, mixing well after each addition until fully incorporated. Add the lemon juice and vanilla extract, then mix for another 30 seconds.
- Add the flour mixture to the butter mixture in three additions, mixing on low speed just until no streaks of flour remain. Do not overmix.
- Mix the 1/3 cup sugar and cinnamon in a small bowl until the color is uniform.
- Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms. Roll each ball generously in the cinnamon-sugar mixture, coating all sides completely.
- Place the coated balls 2 inches apart on your prepared baking sheets, about 12 cookies per sheet.
- Bake for 9 to 11 minutes, until the edges are set but the centers still look slightly underdone. The cookies will appear puffy and soft when you remove them.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra-thick, bakery-style snickerdoodles, refrigerate your rolled and coated dough balls for 30 minutes before baking. The chilled dough spreads less in the oven, creating taller cookies with chewier centers. Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or freeze unbaked dough balls and bake directly from frozen, adding 1 to 2 minutes to baking time.