The BEST snickerdoodles are crisp at the edges, tender and buttery inside, and coated in plenty of cinnamon-sugar. These easy snickerdoodle cookies are hard to resist!
It had been too long since I last baked snickerdoodles, and I’d almost forgotten how much I enjoy them. I first posted this recipe when my blog was new, so it deserved a refresh. These cookies are simple to make, and the updated version keeps the classic flavor and texture that make snickerdoodles a favorite.
I prefer snickerdoodles to plain sugar cookies because they stay moist and buttery without frosting. The cinnamon-sugar coating gives each bite a warm, slightly crunchy finish that complements the soft interior.
The secret to the tender, melt-in-your-mouth texture is cream of tartar. It gives snickerdoodles their characteristic soft, slightly tangy crumb.
While the holidays are a popular time for cookie baking, snickerdoodles are a classic you can enjoy year-round. They’re great for sharing with neighbors or packing in a lunchbox—really, any occasion is the right one to bake these.
BEST Snickerdoodles
Ingredients
Cookie:
- 1 cup (226 g) unsalted butter (2 sticks)
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla
- 3 cups (360 g) all-purpose flour (stir, spoon, & level)
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
Coating:
- ¼ cup (50 g) granulated sugar
- 1 Tbsp cinnamon
Instructions
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Preheat oven to 350°F (175°C).
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In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the eggs and vanilla, then scrape the bowl to combine.
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In a separate bowl, whisk the flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the butter mixture and mix until just incorporated.
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Scoop dough into balls with a cookie scoop (about a #30 scoop or 2½-inch balls). In a small bowl, combine the ¼ cup sugar and 1 Tbsp cinnamon. Roll each dough ball in the cinnamon-sugar coating and place a few inches apart on a greased baking sheet or a sheet lined with parchment paper or a silicone mat.
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Bake at 350°F for 10–12 minutes. If using a dark or seasoned pan, baking time may be slightly shorter. Allow cookies to rest on the sheet for a minute, then transfer to a wire rack to cool completely.
Notes
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*Post originally published March 13, 2012.