Description
These chewy Snickerdoodle cookies deliver everything I love about warm‑kitchen baking: that sweet cinnamon sugar kiss on the outside, the tender, slightly tangy inside, and each bite reminding me of sunlit afternoons with friends around a patio table.
Ingredients
Units
Scale
- 2 3/4 cups (≈ 358 g) all‑purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (≈ 168 g) unsalted butter, room temperature
- 1 1/2 cups (≈ 310 g) sugar, plus 3 tbsp for rolling
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 tbsp ground cinnamon (for rolling)
Instructions
- Preheat oven to 400 °F. Line a dark cookie sheet with a silicone baking mat or parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda and salt.
- In a large bowl, cream butter and 1 ½ cups sugar until light and fluffy (~2‑3 minutes).
- Mix in eggs one at a time, then vanilla extract. Scrape the bowl as needed.
- Add dry ingredients and mix until just combined.
- In a small bowl, stir together remaining 3 tbsp sugar and 1 tbsp cinnamon.
- Scoop 1 Tbsp of dough per cookie, roll in cinnamon sugar, and place on prepared sheet about 2 inches apart.
- Bake for 6‑8 minutes, until edges are set and centers look slightly underdone.
- Let cookies rest on sheet for 2‑3 minutes, then transfer to cooling rack.
- Store cooled cookies in an airtight container.
Notes
Use a dark baking sheet for golden bottoms, underbake slightly for a chewy center, and roll generously in cinnamon-sugar for that iconic snickerdoodle crackle. Store at room temp for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
