Ingredients
Equipment
Method
Step 1: Preheat & Prep
- Start by preheating your oven to 375°F (190°C). Line your baking sheets with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
Step 2: Cream Butter and Sugar
- In a large bowl, use an electric mixer to beat the softened butter and 1 1/2 cups granulated sugar until the mixture is light, fluffy, and pale in color. This usually takes about 2-3 minutes and is the secret to soft snickerdoodles.
Step 3: Add Eggs
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This adds moisture and richness to your dough.
Step 4: Mix Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and 1 tablespoon ground cinnamon. This blend creates the cookie’s signature tang and flavor.
Step 5: Combine Wet and Dry
- Gradually add the dry ingredients to the butter mixture, mixing on low speed or folding with a spatula until just combined. Avoid overmixing to keep cookies soft.
Step 6: Prepare the Cinnamon-Sugar Coating
- In a small bowl, mix the 1/4 cup granulated sugar with an extra 1 tablespoon of ground cinnamon (optional for extra flavor). This will be used to roll the cookie dough balls before baking.
Step 7: Scoop and Roll
- Using a cookie scoop or tablespoon, portion the dough into balls. Roll each ball thoroughly in the cinnamon-sugar mixture until coated, then place them spaced about 2 inches apart on the baking sheet.
Step 8: Bake to Perfection
- Bake the cookies for 8-10 minutes, until the edges are set but the centers still look soft. They will firm up as they cool, so avoid overbaking to maintain softness.
Step 9: Cool and Enjoy
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. These soft snickerdoodles are best enjoyed fresh but also keep well for several days.
Notes
- For thicker snickerdoodles, chill the dough for 30 minutes before baking to prevent excessive spreading.
- Use room temperature butter and eggs for a smoother dough and better texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.