Desserts
Snickerdoodle Cookies
Soft, tangy cinnamon-sugar cookies with crackly tops and chewy centers.
- Prep
- 20 mins
- Cook
- 11 mins
- Total
- 1 hr
- Serves
- 30
- Level
- Easy
Cream of tartar gives snickerdoodles their signature tang and soft, chewy texture. Chill the dough so the cookies don't spread too thin, and pull them from the oven while the centers still look slightly underdone; they finish setting on the pan.
Ingredients
Serves 30
Directions
- Whisk the flour, cream of tartar, baking soda and salt in a bowl.
- Beat the butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla.
- Mix in the dry ingredients on low until just combined. Chill the dough 30 minutes.
- Heat the oven to 375°F (190°C) and line two baking sheets with parchment. Mix the 1/4 cup sugar with the cinnamon in a shallow bowl.
- Roll the dough into 1 1/2-inch balls and roll each in the cinnamon sugar. Place 2 inches apart.
- Bake 9 to 11 minutes, until the edges are set and the centers look puffed and slightly soft. Cool on the pan 5 minutes, then transfer to a rack.
Tips and make-ahead notes
- Freeze the rolled, cinnamon-sugar-coated dough balls and bake from frozen, adding 1 to 2 minutes.
- Store airtight up to 4 days.
- Do not skip the cream of tartar; baking powder is not a good replacement.
Nutrition per serving
- Calories
- 160
- Carbohydrates
- 23g
- Protein
- 2g
- Fat
- 7g
- Fiber
- 0g
- Sodium
- 130mg
Estimated. Values change with brands, portion sizes and substitutions.
