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A stack of soft snickerdoodle cookies with crinkled cinnamon sugar tops on a cooling rack

Snickerdoodle Cookies

Soft, chewy snickerdoodle cookies with a gentle tang from cream of tartar and a crackly cinnamon sugar coating.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling 30 minutes
Total Time 55 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Method Notes

Ingredients
  

Cookie dough
  • 2 3/4 cups all-purpose flour spooned and leveled (344 g)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened (226 g)
  • 1 1/2 cups granulated sugar (300 g)
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
Cinnamon sugar coating
  • 1/4 cup granulated sugar (50 g)
  • 2 teaspoons ground cinnamon

Method
 

  1. Whisk the flour, cream of tartar, baking soda and salt in a medium bowl.
  2. Beat the butter and 1 1/2 cups sugar on medium speed for about 2 minutes, until light and creamy. Beat in the eggs one at a time, then the vanilla.
  3. Mix in the dry ingredients on low speed until just combined. Cover and refrigerate the dough for 30 minutes.
  4. Heat the oven to 375°F (190°C) and line two baking sheets with parchment. Stir the 1/4 cup sugar and cinnamon together in a small bowl.
  5. Scoop dough into balls of about 1 1/2 tablespoons, roll in the cinnamon sugar and place 2 inches apart on the baking sheets.
  6. Bake one sheet at a time for 9 to 10 minutes, until the edges are set and the centers look slightly soft.
  7. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Yield: About 30 cookies using a 1 1/2 tablespoon scoop.
Make ahead: Refrigerate dough up to 3 days or freeze dough balls up to 3 months and bake from frozen, adding 1 to 2 minutes.
Storage: Keep baked cookies airtight at room temperature up to 5 days.
Nutrition is an estimate per cookie.