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Snickerdoodle Cookie

Snickerdoodle Cookie

This snickerdoodle cookie recipe makes soft, chewy cookies coated in cinnamon sugar with just the right amount of tang. Perfectly comforting, easy to make, and always a crowd favorite, these cookies are guaranteed to become your go-to recipe.
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Prep Time 15 minutes
Cook Time 30 minutes
Cook Time: 10 minutes
Total Time 55 minutes
Servings: 36
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

  • For the Dough:
  • 1 cup unsalted butter softened
  • 1 ½ cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 ¾ cups flour
  • 1 ½ teaspoons cream of tartar use 1 teaspoon for less tang
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • For the Cinnamon-Sugar Coating:
  • ¼ cup sugar
  • 1 ½ tablespoons cinnamon

Method
 

  1. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
  2. Add Eggs and Vanilla: Mix in the eggs one at a time, then stir in the vanilla until well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
  4. Mix the Dough: Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough should be soft but not sticky.
  5. Chill (Optional but Recommended): For thicker cookies with less spread, cover the dough and refrigerate for 30 minutes.
  6. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Prepare Cinnamon-Sugar Coating: In a small bowl, mix together the ¼ cup sugar and cinnamon.
  8. Shape and Roll: Scoop tablespoon-sized portions of dough, roll into balls, and coat thoroughly in the cinnamon-sugar mixture.
  9. Bake: Place dough balls 2 inches apart on the prepared baking sheets. Bake for 8–10 minutes, until edges are set but centers look slightly soft.
  10. Cool and Enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • Chilling helps prevent spreading, but if you prefer thin and chewy cookies, you can skip this step.
  • For a bakery-style look, press dough balls slightly flat before baking.
  • The tang from cream of tartar is traditional, but you can adjust the amount to your preference.