Classic Snickerdoodle Cookies

A stack of snickerdoodle cookies on a small white plate surrounded by other cookies and a glass of milk.

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: people

Calories: 400kcal

Author: Kris Longwell

Snickerdoodle Cookies are in many respects the perfect cookie. Crunchy on the edges and chewy in the center. Be sure to allow at least 2 inches between each dough ball, as they really do flatten and get nice a big while baking. And don't forget to have a big glass of cold milk handy for dunking!

Print Recipe

Equipment

Stand mixer or electric hand mixer
2 large baking sheets lined with parchment paper

Ingredients

2¾ cups all-purpose white flour
2 teaspoon cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter 2 sticks, room temperature
2 cups sugar divided
1 teaspoon vanilla extract
2 large eggs
2 tablespoon cinnamon ground

Instructions

Pre-heat oven to 400°F.
Line two large baking sheets with parchment paper.
In a large bowl, sift together the flour, cream of tartar, baking soda, and salt.
In a stand mixer, or with an electric hand mixer and a large bowl, cream the softened butter with 1½ cups sugar by beating them together for about 1½ minutes on medium, until fluffy and pale.
Add vanilla, and then the eggs, one at a time, and beat until well blended and smooth.
Gradually add in the flour mixture and continue beating until fully incorporated and the dough has come together, about 3 to 4 minutes.
In a medium-sized bowl, mix together the remaining ½ cup of sugar with the cinnamon.
Roll portions of the dough into generous 1 to 1½-inch balls with your hands (the dough will be soft). Roll each ball in the cinnamon-sugar mixture.
Place on the baking sheets, spaced about 2 inches apart.
Bake the cookies on the center two racks in the oven for 10 minutes. After about 5 minutes of baking, switch the sheets. The cookies will flatten on their own as they bake. If you made extra thick cookies, they may need to bake a couple more minutes. The cookies will harden somewhat as they cool.
Remove the baking sheets and allow to rest for 3 to 5 minutes. Transfer to baking racks and serve warm, or allow to come to room temperature.

Video

Notes

NOTE: See Tutorial Video at the top of the post for visual reference. If you enjoyed this video, please subscribe to our YouTube Channel!

The dough can be made up to 1 day in advance. Keep in an air-tight container with a lid in the fridge. Remember, that though the dough is really tempting to nibble on, it does contain raw eggs, which can be risky for anyone with a compromised immune system.

Store baked cookies in an air-tight container with a lid on the counter for up to 1 week. The cookies can be frozen for up to 1 month. The cookie dough can be frozen for up to 2 months. Let completely thaw and come to room temperature before baking.

Nutrition

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