Snickerdoodles
Classic snickerdoodle cookies with a soft, chewy center and a crisp cinnamon-sugar coating. Perfectly simple and always a crowd-pleaser.
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Ingredients
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 2 3/4 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- Cinnamon-sugar mix (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Grease a cookie sheet or line with parchment paper.
- In a large bowl, combine butter, sugar, eggs, flour, cream of tartar, baking soda, and salt. Mix well until dough forms.
- Roll dough into small balls (about 1 inch in diameter).
- Roll each ball in the cinnamon-sugar mixture to coat.
- Place balls on the prepared baking sheet. Flatten each slightly with the bottom of a glass.
- Bake for 10–12 minutes, until edges are lightly golden.
- Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
Tips
- For a crispier cookie, bake an extra minute or two.
- Don’t overbake—snickerdoodles should be soft in the center.
- Use parchment paper for easy cleanup and even baking.
- Make a double batch and freeze some dough balls for quick cookies anytime!