Soft Snickerdoodles Cinnamon Sugar (Printable)

Pillowy cinnamon-sugar coated snickerdoodles with a signature tang from cream of tartar, perfect for sharing.

# Ingredient List:

→ Dry Ingredients

01 - 2 3/4 cups all-purpose flour
02 - 2 teaspoons cream of tartar
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract

→ Cinnamon Sugar Coating

09 - 1/4 cup granulated sugar
10 - 2 teaspoons ground cinnamon

# How to Prepare:

01 - Set the oven to 375°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, cream of tartar, baking soda, and salt; set aside.
03 - Using an electric mixer, beat the softened butter with 1 1/2 cups granulated sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, then blend in the vanilla extract until evenly combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined without overworking the dough.
06 - Stir together granulated sugar and cinnamon in a small bowl to create the coating mixture.
07 - Portion dough by tablespoons, roll into balls, then coat each thoroughly in the cinnamon sugar mixture.
08 - Place dough balls on prepared baking sheets, spacing them approximately 2 inches apart.
09 - Bake for 9 to 11 minutes until edges are set but centers remain soft to achieve a tender texture.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Advice:

01 -
  • They stay soft for days, which somehow makes them taste even better on day three than when they first cool.
  • The cream of tartar creates a subtle tang that keeps them from tasting one-dimensional, even though they look simple.
  • You can have warm cookies in less than 30 minutes, which beats any impulse to order takeout dessert.
02 -
  • Underbaking is your friend—a cookie that looks slightly soft in the center when it comes out will be perfectly tender once cooled, but a minute too long and you're biting into cardboard.
  • Room temperature ingredients are not optional; cold butter won't cream properly, and cold eggs won't emulsify, both of which affect your final texture.
03 -
  • If you want puffier cookies with a more cake-like texture, substitute half the butter with vegetable shortening—it creates a taller rise and lighter crumb.
  • The moment you pull these from the oven, the smell filling your kitchen is part of the recipe experience; don't rush past it, and don't rush cooling them either.
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