Go Back
Snickerdoodle cookies with crackly cinnamon sugar tops cooling on a wire rack

Snickerdoodle Cookies

Soft, chewy snickerdoodle cookies with crackly tops and a cinnamon sugar coat. One bowl and about 10 minutes per tray.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling (optional) 30 minutes
Total Time 55 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 3/4 cups all-purpose flour 345 g, spooned and leveled
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened (226 g)
  • 1 1/2 cups granulated sugar 300 g
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup granulated sugar for rolling (50 g)
  • 1 tablespoon ground cinnamon for rolling

Method
 

  1. Heat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
  2. Whisk the flour, cream of tartar, baking soda and salt in a bowl.
  3. Beat the butter and 1 1/2 cups sugar for 2 to 3 minutes until fluffy. Beat in the eggs one at a time, then the vanilla.
  4. Mix in the dry ingredients on low just until combined. If the dough is very soft, chill it for 30 minutes.
  5. Mix the 1/4 cup sugar and cinnamon. Roll 1 1/2 tablespoon balls of dough in the cinnamon sugar and place 2 inches apart.
  6. Bake one sheet at a time for 9 to 11 minutes, until the edges are set and the tops crackle.
  7. Cool on the sheet for 5 minutes, then move to a wire rack.

Notes

  • No cream of tartar: use 2 teaspoons baking powder instead of the cream of tartar and baking soda.
  • Store in an airtight container up to 5 days, or freeze up to 3 months.
  • Freeze dough balls up to 3 months; roll in cinnamon sugar and bake 1 to 2 minutes longer.
  • Do not eat the raw dough (raw egg and flour).