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These classic snickerdoodle cookies are the perfect balance of soft, chewy, and warmly spiced.
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Coated in a fragrant cinnamon-sugar blend, they have a signature crinkly top and a delightful tang from cream of tartar. With simple pantry staples like flour, butter, and vanilla, these cookies come together easily for a nostalgic, homemade treat.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24
Why You’ll Love Making It
- Easy & Beginner-Friendly – Simple ingredients and straightforward steps make these cookies perfect for all skill levels.
- Classic & Nostalgic Flavor – The signature cinnamon-sugar coating and slight tang from cream of tartar make these cookies unforgettable.
- Soft, Chewy Texture – The combination of butter, eggs, and cream of tartar creates a cookie that stays soft for days.
- Perfect for Any Occasion – Whether it’s a holiday treat, a bake sale, or a cozy afternoon snack, these cookies never disappoint.
Ingredients
- 2 ¾ cups all-purpose flour – Spoon and level the flour to avoid dense, cakey cookies. Too much flour makes them dry.
- 1 ½ cups granulated sugar – Divided for the dough and cinnamon-sugar coating. Adds sweetness and crispness to the edges.
- 2 teaspoons cinnamon – Essential for the classic snickerdoodle flavor and signature spiced coating.
- 1 cup unsalted butter – Softened to room temperature for a smooth, creamy texture. Avoid melting it, as this can cause the cookies to spread too much.
- 1 large egg + 1 egg yolk – The yolk adds extra richness and chewiness to the cookies.
- 2 teaspoons cream of tartar – The key ingredient that gives snickerdoodles their slight tang and soft texture.
- 1 teaspoon baking soda – Helps the cookies rise and achieve a light, slightly crisp exterior.
- 1 teaspoon vanilla extract – Enhances the cookies’ warm, sweet flavor.
- ½ teaspoon sea salt – Balances the sweetness and enhances the other flavors.
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Instructions
Step 1: Preheat the Oven and Prepare Baking Sheets
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
Step 2: Make the Cinnamon-Sugar Coating
In a small bowl, combine ¼ cup granulated sugar and 2 teaspoons cinnamon. Set aside for rolling the cookies.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and remaining 1 ¼ cups granulated sugar together for about 2 minutes until light and fluffy. This step is crucial for achieving a soft texture.
Step 4: Add the Wet Ingredients
Mix in the egg, egg yolk, and vanilla extract until well combined. Scrape down the sides of the bowl to ensure everything is evenly mixed.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing, as it can lead to tough cookies.
Step 6: Shape and Coat the Dough
Use a tablespoon or cookie scoop to portion out the dough. Roll each portion into a ball, then roll in the cinnamon-sugar mixture until evenly coated.
Step 7: Bake the Cookies
Place the dough balls 2 inches apart on the prepared baking sheets. Bake for 9–10 minutes, or until the edges are set but the centers still look slightly soft.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container for up to a week.
FAQs
Can I make snickerdoodles without cream of tartar?
Yes, but they won’t have the same tangy flavor and chewy texture. You can substitute 2 teaspoons of lemon juice or white vinegar, though the cookies may turn out slightly different.
How do I store snickerdoodle cookies?
Store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 3 months. Let them thaw at room temperature before serving.
