Soft and Chewy Snickerdoodles
Total Time
55 mins
Prep Time
45 mins
Cook Time
10 mins
Rating
4.57 out of 5 stars
(41)
Ingredients
48 cookies
- 2¾ cups (330g) flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (227g) unsalted butter, at room temperature (2 sticks)
- 1½ cups (298g) granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- 1 tablespoon cinnamon
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Preparation
Chef’s notes
Chill, chill, chill! – Be sure to follow the chilling instructions for the pan and dough. It helps the cookies hold their shape and not spread.
Baking Pans Prep – I recommend using parchment paper to line the pans to eliminate any possibility of the cookies spreading.
Cream of Tartar – This is a key ingredient in snickerdoodles, but if you find yourself in a serious pinch, you can use 2 teaspoons baking powder and omit BOTH the cream of tartar AND the baking soda. Just remember the flavor will be slightly different.
Cinnamon – Use your favorite, high-quality cinnamon since you’ll be getting a hefty taste of it. I keep Simply Organic ground cinnamon in my pantry.
Scoop – I like to use this cookie scoop for uniform cookies.
Make-Ahead – You can prepare the dough and store it, covered, in the refrigerator for up to 3 days before scooping and baking.
Storage – Store the cookies in an airtight container for up to 4 days.
Freezing – You can freeze the baked cookies for up to 3 months in an airtight container. Thaw at room temperature then enjoy!