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Snickerdoodles

Classic snickerdoodle cookies that are soft, slightly chewy, and coated in cinnamon sugar. Easy to make with simple pantry staples.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

Main
  • 1 cup butter softened but not melted
  • 1 1/2 cups sugar granulated all the way
  • 2 large eggs
  • 2 3/4 cups all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons sugar for coating
  • 1 tablespoon ground cinnamon for coating

Method
 

  1. Preheat your oven to 375°F.
  2. Cream the butter and 1 1/2 cups sugar together until light and fluffy.
  3. Add the eggs and mix until smooth.
  4. In another bowl, whisk together flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
  6. Roll the dough into small balls about the size of a walnut.
  7. Mix the 2 tablespoons sugar and 1 tablespoon ground cinnamon in a small bowl.
  8. Roll each dough ball in the cinnamon sugar mixture until fully coated.
  9. Place coated dough balls on a baking sheet with space between them.
  10. Bake for about 10 minutes or until the edges are golden.
  11. Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack.

Notes

Use real butter for the best flavor. Make sure not to overbake, as snickerdoodles are meant to be soft and chewy. You can freeze unbaked dough balls and bake them later by adding a couple extra minutes to the baking time.