Snickerdoodle Cookies
Soft, chewy, and coated in cinnamon-sugar, these classic Snickerdoodle Cookies are a nostalgic favorite. Perfectly buttery with a slightly tangy flavor from cream of tartar, they’re ideal for holidays, bake sales, or cozy evenings at home.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30–40 mins
- Yield: 24 cookies
Ingredients
– 1 cup (2 sticks) unsalted butter, softened
– 1 ½ cups granulated sugar
– 2 large eggs
– 2 ¾ cups all-purpose flour
– 2 tsp cream of tartar
– 1 tsp baking soda
– ¼ tsp salt
– 3 tbsp granulated sugar (for rolling)
– 1 tbsp ground cinnamon (for rolling)
Instructions
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. ⏱️ 5 min
2. Cream together softened butter and 1 ½ cups sugar until light and fluffy. ⏱️ 3–4 min
3. Add eggs one at a time, beating well after each addition. ⏱️ 2 min
4. Whisk together flour, cream of tartar, baking soda, and salt. Gradually mix into wet ingredients. ⏱️ 5–6 min
5. Mix 3 tbsp sugar with cinnamon. Roll dough into 1.5-inch balls and coat in cinnamon-sugar. ⏱️ 10 min
6. Place on baking sheet, 2 inches apart. Bake 9–11 min until edges set, centers soft. ⏱️ 10 min/batch
7. Cool 5 min on sheet, then transfer to wire rack to cool completely. ⏱️ 10 min
Notes
Prep Time: 20 minutes | Baking Time: 10 minutes per batch | Total Time: 30–40 minutes
Kcal: 190 kcal | Servings: 24 cookies