There’s something timeless about a snickerdoodle soft, buttery, and wrapped in that cozy cinnamon-sugar coat. These bake up tender in the center with lightly crisp edges, just the way a true snickerdoodle should be. Let me guide you through a foolproof version you’ll want to make again and again.
Ingredients
For the dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
For the cinnamon sugar:
- 3 tbsp granulated sugar
- 1 1/2 tsp ground cinnamon
Optional swap: Use brown sugar for 2 tbsp of the white sugar if you love a chewier center.
Steps
- Cream the butter and sugar. Beat until pale and fluffy — this step gives your cookies their soft texture.
- Add egg and vanilla. Mix just until smooth; no need to overmix.
- Whisk the dry ingredients. Combine the flour, cream of tartar, baking soda, and salt in a separate bowl.
- Bring the dough together. Add the dry mixture to the butter mixture and mix gently until a soft dough forms.
- Roll in cinnamon sugar. In a small bowl, mix the cinnamon and sugar. Scoop tablespoon-sized balls of dough and roll them generously.
- Bake at 350°F for 9–11 minutes. The cookies should look slightly puffed and soft they settle as they cool.
- Rest on the baking sheet. Let them sit for 5 minutes so they finish setting without drying out.
Chef’s Tips
- Don’t overbake: Snickerdoodles stay pale; pulling them out early keeps them soft and chewy.
- Chill if needed: If your dough feels too sticky, a quick 20-minute chill makes rolling easier.
- Perfect crackle: Roll twice in cinnamon sugar for that classic, cozy crackled top.
Variations
- Brown butter snickerdoodles: Brown the butter first for a deeper, nutty flavor.
- Chai snickerdoodles: Add a pinch of cardamom and nutmeg to the cinnamon sugar.
- Extra chewy: Add 2 tbsp of softened cream cheese to the dough.