Snickerdoodle Cookies
Pillowy cinnamon-sugar snickerdoodles with crackly tops—cookie-exchange classic for USA Christmas tins. Cream of tartar gives the signature tang; bake until edges set and centers look slightly soft.
đź›’Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cinnamon for rolling
🔧Kitchen Tools Needed
- Mixing bowls
- Electric mixer
- Baking sheets
- Cookie scoop
đź“ťInstructions
- 1
Heat oven to 375°F. Whisk flour, cream of tartar, baking soda, and salt.
- 2
Cream butter and 1 1/4 cups sugar until fluffy. Beat in eggs and vanilla. Mix in dry ingredients just until combined.
- 3
Stir remaining 1/4 cup sugar with cinnamon. Scoop 1 1/2-tablespoon balls; roll in cinnamon sugar.
- 4
Bake 8–10 minutes until edges are set and tops are crackled—centers should look slightly underdone. Cool on sheet 5 minutes, then rack.
- 5
Store airtight up to 5 days.
🥗Nutrition Information
⚡Calories per serving: 120
🏷️Recipe Tags
âť“Frequently Asked Questions
No cream of tartar?
Use 2 teaspoons lemon juice in the wet mix and skip cream of tartar—texture is close but less tangy.
Flat cookies?
Chill dough 30 minutes; check baking soda freshness.
Freeze?
Freeze dough balls; bake from frozen adding 1–2 minutes.
Food safety?
Do not eat raw dough with eggs; bake fully; store cool and dry.
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