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Snickerdoodles
Soft, chewy, and rolled in cinnamon sugar. The cookie that hugs you back.
Ingredients
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- 1/2 cup (1 stick) butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- For rolling
- 3 Tbsp sugar
- 1 Tbsp cinnamon
Instructions
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- Preheat oven to 375°F. Line baking sheets with parchment.
- Beat butter and sugar until light and fluffy, about .
- Add egg and vanilla. Beat until combined.
- In another bowl, whisk flour, cream of tartar, baking soda, and salt.
- Add dry ingredients to wet. Mix until just combined.
- Mix cinnamon and sugar in a small bowl.
- Roll dough into 1-inch balls. Roll each ball in cinnamon sugar.
- Place 2 inches apart on baking sheets. Bake until edges are set but centers are soft.
- Cool on pan before transferring to a wire rack.
Notes
- Cream of tartar: Don't skip it—it gives snickerdoodles their signature tangy flavor and chewy texture.
- Soft centers: Pull them when edges are just set. They firm up as they cool.
- Crinkle tops: The cookies should crack and crinkle. That's the sign of a good snickerdoodle.
- Chill the dough: For thicker cookies, refrigerate dough 30 minutes before rolling.
- Storage: Keep in an airtight container up to 1 week.
Adapted from Sally's Baking Addiction