Classic Snickerdoodle Cookies

Quick facts

Ingredients

• 2 3/4 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup granulated sugar for coating
• 1 1/2 tbsp ground cinnamon

Step-by-step method

1. Heat oven to 375°F and line baking sheets with parchment.

2. Whisk flour, cream of tartar, baking soda and salt.

3. Beat butter and 1 1/2 cups sugar until fluffy. Beat in eggs and vanilla.

4. Mix in dry ingredients just until a soft dough forms.

5. Combine coating sugar and cinnamon. Roll dough into 1 1/2-inch balls and coat generously.

6. Bake 8–10 minutes until edges are set but centers still look soft. Cool 5 minutes on the pan.

Tips for the best result

• Do not overbake if you want chewy centers.
• Cream of tartar gives the traditional snickerdoodle flavor.
• Chill soft dough 15 minutes if it spreads too much.

Storage and reheating

Store airtight at room temperature up to 5 days or freeze up to 2 months.

Approximate nutrition per serving

Approximately 160 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.