Scan with your phone's camera to reopen
this recipe with checkboxes and timers.
this recipe with checkboxes and timers.
Snickerdoodles
Soft, chewy, and rolled in cinnamon sugar. The cookie that hugs you back.
retest scheduled Adapted from Sally's Baking Addiction — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
tap to check off
- For rolling
Instructions
tap a step to focus it · tap times to start a timer · arrow keys move between steps
- 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