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!

BEST Snickerdoodles

 

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 2 dozen large or 4 dozen small cookies

Ingredients

Cookie:

  • 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

Coating:

  • 1/4 cup sugar
  • 1 Tbsp cinnamon

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add eggs and vanilla. Scrape bowl.
  3. Mix the flour, cream of tartar, baking soda, and salt in a separate bowl. Add dry ingredients to wet ingredients and mix until incorporated.
  4. 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.)
  5. 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 Notes

*Recipe lightly altered from My Baking Addiction

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