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Snickerdoodle Cookies

Most snickerdoodle recipes produce a cakey cookie, but this version is designed to be soft and chewy. The key is the ratio of butter and sugar to flour, along with the use of cream of tartar for that characteristic tangy flavor. The dough comes together quickly and the cookies are rolled in cinnamon sugar before baking.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Cooling Time: 15 minutes
Total Time: 45 minutes

Ingredients

For the Cookies

  • 1 1/4 cups granulated sugar
  • 1/2 cup unsalted butter 1 stick, cool but pliable
  • 1 large egg
  • 2 tablespoons whole milk
  • 3/4 teaspoon vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1/3 teaspoon baking soda
  • 1/2 teaspoon Diamond Crystal kosher salt

For the Coating

  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon

Instructions

  • Cream sugar and cool butter until paste forms, do not overbeat.
  • Mix in egg until just combined, then add milk and vanilla.
  • Whisk flour, cream of tartar, baking soda, and salt in separate bowl.
  • Add dry ingredients to wet on low speed until dough comes together.
  • Preheat oven to 350F and line baking sheet with parchment.
  • Mix coating sugar and cinnamon in shallow bowl.
  • Scoop 2 tablespoon dough balls and roll in cinnamon-sugar mixture.
  • Place on baking sheet 2 inches apart.
  • Bake 10 minutes until puffed with matte centers.
  • Cool on sheet 3 minutes, then transfer to wire rack.

Notes

Cookies will be soft when warm but firm as they cool. Store in airtight container up to 5 days.
Tried this recipe?Leave a comment below & let me know!