Snickerdoodle Cinnamon Sugar Cookies (Printable)

Soft, cinnamon-sugar snickerdoodles—chewy centers and crisp edges. Ready in 25 minutes.

# What You'll Need:

→ Cookie Dough

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

# How To Make:

01 - Preheat the oven to 375°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until pale, light, and fluffy.
04 - Add the eggs one at a time, beating well after each addition. Mix in the pure vanilla extract until fully incorporated.
05 - Gradually add the dry ingredient mixture to the wet ingredients, blending on low speed just until the dough comes together. Do not overmix.
06 - In a small shallow bowl, stir together the granulated sugar and ground cinnamon until evenly combined.
07 - Scoop the dough by rounded tablespoonfuls and roll into 1-inch balls. Roll each ball in the cinnamon-sugar mixture, coating thoroughly on all sides.
08 - Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
09 - Bake for 9 to 11 minutes, or until the edges are lightly set and the centers still appear slightly soft and underbaked.
10 - Let the cookies rest on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely before serving or storing.

# Expert Tips:

01 -
  • The cinnamon sugar crust crackles slightly when you bite into it and gives way to the softest chewy center you can imagine.
  • Cream of tartar gives snickerdoodles their signature tangy edge that sets them apart from ordinary sugar cookies.
  • They come together in under thirty minutes which makes them dangerously easy to whip up on a weeknight.
02 -
  • Pulling the cookies when the centers still look a little raw and doughy is the single most important thing you can do for that perfectly soft chewy interior.
  • Overmixing the dough once the flour goes in develops gluten and turns tender cookies tough so stop mixing the instant everything comes together.
03 -
  • If your dough feels too soft to roll into neat balls pop the bowl into the fridge for twenty minutes and it will firm up beautifully without affecting the final texture.
  • Use a cookie scoop with a release mechanism instead of spoons and every cookie will be exactly the same size which means they all bake evenly.

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