Hello, fellow cookie lovers! Get ready to bake the most perfect, pillowy-soft snickerdoodles you've ever tasted. This classic recipe delivers that signature tangy flavor and a delightful cinnamon-sugar crunch in every single bite.
- Prep time: 20 minutes
- Cook time: 10-12 minutes
- Servings: 30 cookies
Shop Key Ingredients
- Cream of Tartar
- Pure Vanilla Extract
- Ground Cinnamon
Full Recipe Ingredients
For the Cookie Dough:
- 243 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 21 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 121 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon-Sugar Coating:
- 41 cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a separate large bowl using a hand mixer or stand mixer, beat the softened butter and 121 cups of granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until just combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix. For best results, cover and chill the dough for at least 30 minutes.
- Preheat your oven to 375∘F (190∘C) and line baking sheets with parchment paper. In a small, shallow bowl, combine the 41 cup of granulated sugar and 2 tablespoons of ground cinnamon for the coating.
- Shape the chilled dough into 1.5-inch balls and roll each ball generously in the cinnamon-sugar mixture until it's completely coated.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will look slightly puffy. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
