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Snickerdoodle Recipe

These soft, cinnamon-sugar cookies have a delightful balance of chewy and soft textures and a classic cinnamon-sugar coating, making them a nostalgic treat for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons granulated sugar for rolling
  • 1 tablespoon ground cinnamon for rolling

Equipment

  • Baking sheets
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Cookie scoop or tablespoon

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Line baking sheets with parchment paper.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. In another bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
  6. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  7. In a small bowl, mix together 3 tablespoons granulated sugar and 1 tablespoon ground cinnamon.
  8. Using a cookie scoop or tablespoon, portion the dough into balls and roll each in the cinnamon sugar mixture.
  9. Place the cookies on the prepared baking sheets and bake at 350°F (175°C) for 10 minutes.
  10. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough for 30 minutes before baking for thicker cookies and enhanced flavor.