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Close-up of golden, cinnamon-sugar coated Snickerdoodles, perfect for a delicious treat.

Easy Perfect Snickerdoodles

This recipe creates soft and chewy snickerdoodles with a classic tangy flavor and crackled cinnamon-sugar coating. These cookies are easy to make and perfect for sharing, bringing smiles with every bite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons granulated sugar for coating
  • 2 teaspoons ground cinnamon for coating

Equipment

  • Baking sheets
  • Parchment paper
  • Medium bowl
  • Large bowl
  • Whisk
  • Electric mixer
  • Cookie scoop or spoon
  • Wire rack
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy (3-5 minutes with an electric mixer).
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small bowl, combine the 2 tablespoons of sugar and the cinnamon for the coating.
  7. Roll the dough into 1-inch balls.
  8. Roll each ball in the cinnamon-sugar mixture, coating it evenly.
  9. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
  10. Bake for 8-10 minutes, or until the edges are lightly golden.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store Snickerdoodles in an airtight container at room temperature for up to 3-4 days, or freeze baked cookies for up to 2 months. For flat cookies, chill the dough for 30 minutes before baking. For a chocolate twist, add ½ cup of chocolate chips to the dough. For spiced snickerdoodles, add a pinch of nutmeg or cardamom to the cinnamon-sugar mixture.