Snickerdoodles Recipe – Classic Cinnamon Sugar Cookies
Snickerdoodles are a timeless cookie classic, loved for their soft and chewy texture, warm cinnamon-sugar coating, and subtle tangy flavor from cream of tartar. These cookies are simple yet unforgettable, making them a favorite for holiday baking, cookie swaps, or just everyday sweet cravings. This recipe ensures perfect snickerdoodles with that signature crackly top and melt-in-your-mouth bite.
Ingredients
Ingredients
- 1 cup 225 g unsalted butter, softened
- 1 ½ cups 300 g granulated sugar, divided
- 2 large eggs
- 2 ¾ cups 345 g all-purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream butter and 1 ¼ cups sugar until light and fluffy.
- Beat in eggs, one at a time, until well combined.
- In another bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually add dry ingredients to wet mixture and mix until combined.
- In a small bowl, combine remaining ¼ cup sugar with cinnamon.
- Roll dough into 1 ½-inch balls, then coat in cinnamon-sugar mixture.
- Place on baking sheets 2 inches apart. Bake 8–10 minutes until edges are set and tops crackle.
- Cool on baking sheets for 2 minutes before transferring to a wire rack.
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