The BEST snickerdoodles are slightly crisp on the outside, soft and buttery on the inside, with plenty of cinnamon-sugar. You won’t be able to stop eating these easy snickerdoodle cookies!
It has been far too long since I’ve made snickerdoodles! I’ve almost forgotten how much I LOVE them! I actually shared this recipe when my blog was fairly new, so it was definitely in need of an update.
I personally like snickerdoodles way more than sugar cookies because they are soft and buttery without the need for frosting to keep the cookie from being dry in your mouth. And the cinnamon-sugar exterior is the icing on the cake, so to speak.
The key ingredient that makes these cookies so tender is the cream of tartar. It literally makes these snickerdoodles melt-in-your-mouth delicious!
I know Christmas is cookie baking season, and those seasonal holiday flavors are hard to pass up, but it’s also the perfect time to make the classics we all know and love to share with neighbors and friends! These cookies are perfect any time of year though, so just make them!
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups sugar
- 2 large eggs
- 1 tsp vanilla
- 3 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup sugar
- 1 Tbsp cinnamon
Preheat oven to 350 degrees Fahrenheit.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add eggs and vanilla. Scrape bowl.
Mix the flour, cream of tartar, baking soda, and salt in a separate bowl. Add dry ingredients to wet ingredients and mix until incorporated.
Scoop dough into balls with a cookie scoop. (I used a #30 scoop, about 2½-inch balls.) In a separate bowl combine sugar and cinnamon for coating. Roll each cookie dough ball in the cinnamon-sugar mixture and place a few inches apart on a greased cookie sheet. (Or line cookie sheet with parchment paper or a silicone baking mat.)
Bake at 350 degrees Fahrenheit for 10-12 minutes (*If your pan is seasoned/dark it will take less time.) Let cookies rest on the cookie sheet for a minute, then transfer to a wire rack to cool completely.
*Recipe lightly altered from My Baking Addiction
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*Post originally published March 13, 2012.