Snickerdoodles
With a funny name and a cozy cinnamon-sugar coating, snickerdoodles are one of the most-loved American cookies of all. They are soft and chewy in the middle, lightly crisp at the edges, and topped with that crackly cinnamon crust.
The ingredient that makes a snickerdoodle a snickerdoodle is cream of tartar, which gives the cookies their slight tang and pillowy chew. Bake them with our Peanut Butter Blossoms for a classic cookie swap, and browse all of our Holiday Delights.
Snickerdoodles
Soft and chewy classic snickerdoodles with crackly cinnamon-sugar tops and a subtle tang from cream of tartar. A simple, nostalgic American cookie that is always a holiday favorite.
Ingredients
Method
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
- In a large bowl, beat the butter and 1 1/2 cups sugar with a mixer on medium speed for 2 to 3 minutes, until light and fluffy. Beat in the eggs one at a time, then the vanilla.
- Mix in the flour mixture on low speed just until combined.
- In a small bowl, stir together the 1/4 cup sugar and cinnamon. Roll the dough into 1 1/2-inch balls, roll each in the cinnamon sugar, and place 2 inches apart on the baking sheets.
- Bake for 9 to 11 minutes, until the edges are set and the tops are crackled but the centers still look slightly soft.
- Cool on the pan for 5 minutes, then move to a wire rack to cool completely.
Notes
No cream of tartar? You can replace the cream of tartar and baking soda with 2 teaspoons of baking powder. The cookies will still be delicious, but they will lose the classic tang and be a little puffier.
Don’t overbake: take them out while the centers still look a little underdone; they finish setting on the pan and stay soft.
Store in an airtight container at room temperature for up to 5 days, or freeze the dough balls (before rolling in cinnamon sugar) for up to 3 months.
