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The Best Easy Classic Snickerdoodle Cookies Recipe

The Best Easy Classic Snickerdoodle Cookies

These classic snickerdoodles have soft, slightly chewy centers, lightly crisp edges, and a fragrant cinnamon-sugar coating. Cream of tartar gives them their traditional gentle tang and distinctive texture.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 35 minutes
Servings: 30 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (227 g) Unsalted butter, softened
  • 1 1/2 cups (300 g) Granulated sugar
  • 2 large Large eggs, room temperature
  • 2 3/4 cups (345 g) All-purpose flour
  • 2 teaspoons Cream of tartar
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
Cinnamon-Sugar Coating
  • 3 tablespoons Granulated sugar
  • 1 tablespoon Ground cinnamon

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and line baking sheets with parchment paper. In a bowl, whisk together the flour, cream of tartar, baking soda, and fine salt.
  2. In a separate large bowl, beat the softened butter and 1 1/2 cups granulated sugar for 2–3 minutes, until light and creamy. Add the eggs one at a time, beating after each addition until combined.
  3. Gradually mix the dry ingredients into the butter mixture just until a soft dough forms. Stop mixing as soon as the flour disappears to avoid tough cookies.
  4. Stir together the 3 tablespoons sugar and ground cinnamon in a small bowl. Scoop approximately 1 1/2 tablespoons of dough for each cookie and roll the portions into balls.
  5. Roll each dough ball thoroughly in the cinnamon-sugar mixture. If the dough seems very soft or spreads during baking, chill it for 20–30 minutes before shaping and baking.
  6. Arrange the coated dough balls on the prepared baking sheets, leaving about 2 inches between them. Bake for 9–11 minutes, watching for set edges and centers that still look slightly soft.
  7. Remove the cookies before they become heavily browned, since they will continue setting on the hot baking sheet. Leave them there for about 5 minutes so the delicate centers can firm up.
  8. Transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough, allowing the baking sheet to cool or using a second lined sheet for the next batch.

Notes

Use softened rather than melted butter for thicker cookies and a traditional soft-chewy texture. Chilling for 20–30 minutes is optional, but helpful if the dough is very soft or the cookies spread too much. Store cooled cookies in an airtight container.