The Best Snickerdoodle Cookies Recipe
A soft and chewy snickerdoodle cookie coated in cinnamon-sugar, these nostalgic cookies have a cracked crispy top on the outside, but are soft on the inside!
EQUIPMENT
Ingredients
- 2-3/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1/2 tsp salt
- 1 cup softened butter
- 1-1/2 cups granulated sugar
- 2 eggs
- 2 tsp vanilla extract
Cinnamon-Sugar Mixture for rolling
- 2 Tbsp granulated sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 400F. Line 2 large baking sheets with parchment paper
- In a large mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt
- In your stand mixer, cream together the softened butter and sugar for 2-3 minutes
- Scrape down the bowl and beat in the eggs and vanilla
- Add in your dry ingredient mixture and mix until just combined
- For the cinnamon-sugar mixture for rolling: In a separate small bowl, add the 2 Tbsp sugar with the 2 tsp cinnamon and combine well
- Use a 1 Tbsp size cookie scoop to scoop out dough and roll it into a ball. Then roll each ball in the cinnamon sugar mixture until well coated and place them at least 2 inches apart on your prepared baking sheets
- Bake for 8-10 minutes
- Remove from oven and let sit on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely
Notes
A couple of tips for this recipe:
- This cookie dough can be refrigerated up to 48 hours before baking! I don't refrigerate the dough, I like a thinner, chewy cookie like in the picture, but if you want the cookies to be a little bit thicker, then refrigerate the for 30-60 minutes before baking, (or make the night before and scoop the cool dough the next day.)
- I like to bake one sheet at a time, in the center of the oven. (If you have a double oven like me, just do one sheet in each! :)
- Don't overbake the cookies. They will continue to cook on the tray when you remove them from the oven. The longer you bake, the crispier they become as they cool.