Snickerdoodles
Ingredients
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- 1 3/4 cups granulated sugar
- 2 tsp ground cinnamon
- 1 cups unsalted butter – softened
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp fine salt
Instructions
1. Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
2. Measure 1.75 cups granulated sugar; in a small bowl combine 0.25 cup of the granulated sugar with ground cinnamon to make the coating.
3. In a medium bowl, whisk together all-purpose flour, cream of tartar, baking soda, and fine salt.
4. In a large bowl, beat unsalted butter with the remaining sugar on medium speed until pale and fluffy, 2–3 minutes.
5. Add eggs one at a time, beating well after each addition, then beat in vanilla extract.
6. Add the dry ingredients in two additions on low speed, mixing just until a soft dough forms; scrape the bowl to ensure no dry pockets remain.
7. Scoop 1.5-tablespoon portions of dough (about a #40 scoop), roll each into a ball, then roll in the cinnamon-sugar to coat. Arrange 12 per sheet, spacing about 2 inches.
8. Bake 9–11 minutes, rotating sheets halfway, until edges are set and tops are crackled while centers are just set and still puffy.
9. Cool on the sheets for 5 minutes, then transfer cookies to a rack to cool completely.
Snickerdoodles are tender, cinnamon-sugar–crusted cookies with a soft, chewy center and lightly crisp edges. Their hallmark is a crackled top and a delicate tang that balances the warmth of cinnamon. The result is a cookie that’s simple yet deeply comforting, perfect with milk, coffee, or as a nostalgic treat any time of year.
Though often associated with American home baking, snickerdoodles trace their roots to old-world baking traditions. Many historians connect the name to the German word Schneckennudel, though the cookie itself became distinctly American by the late 19th century. The widespread use of cream of tartar is a defining feature, lending both lift and a gentle tang that set snickerdoodles apart from standard sugar cookies.