Description
These buttery, cinnamon-coated cookies are soft in the center with chewy edges — the perfect classic snickerdoodle recipe for holiday trays or anytime cravings.
Ingredients
For the Dough:
1 cup salted butter, softened
1⅓ cups granulated sugar
⅓ cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3¼ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon kosher salt
1½ teaspoons cream of tartar
For Rolling:
⅓ cup granulated sugar
1½ tablespoons cinnamon
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment or silicone mats.
In a large bowl, beat softened butter until smooth. Add both sugars and cream together for 2 minutes.
Add eggs and vanilla, beating until well combined.
In a separate bowl, whisk together flour, baking soda, salt, and cream of tartar.
Gradually add dry mixture to the wet mixture, mixing until just combined.
Mix the cinnamon and sugar for rolling in a small bowl.
Scoop dough into 1.5–2 inch balls and roll in cinnamon sugar.
Place on baking sheets about 2 inches apart.
Bake 9–11 minutes, until edges are set but centers are soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For thicker cookies, chill dough for 30 minutes before baking.
Don’t overbake—centers should appear slightly underdone.
Cream of tartar is essential for the traditional tangy flavor and chewy texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
