Description

This classic Snickerdoodle recipe yields soft, chewy cinnamon-sugar coated cookies with a perfectly tender texture. The dough is prepared with cream of tartar and baking soda for a signature tangy flavor and slight tang. After chilling, the dough balls are rolled in cinnamon sugar then baked to soft, lightly crisp perfection. These cookies stay fresh for days and are ideal for holiday baking or any time you want a comforting cinnamon treat.

Ingredients

Scale

Cookie Dough

16 tablespoons unsalted butter, melted and cooled to room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, firmly packed
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon ground cinnamon

Cinnamon Sugar Coating

1/4 cup granulated sugar
3 teaspoons ground cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Melt Butter: In a large microwave-safe bowl, melt the butter and then let it cool to room temperature to prevent the cookies from becoming greasy.
Mix Dry Ingredients: In a large bowl, whisk together the flour, cream of tartar, salt, baking soda, and 3/4 teaspoon ground cinnamon until well combined.
Add Wet Ingredients: In a separate bowl, combine the melted and cooled butter with granulated sugar and brown sugar. Whisk until fully emulsified. Add the whole egg, egg yolk, and vanilla extract and whisk until smooth.
Combine: Slowly mix the dry ingredients into the wet ingredients until just combined, ensuring no flour streak remain. Avoid overmixing to keep the cookies tender. Cover the dough tightly and refrigerate for 1 hour.
Prepare Cinnamon Sugar Coating: Preheat the oven to 325°F (163°C). In a small bowl, stir together 1/4 cup granulated sugar and 3 teaspoons ground cinnamon.
Roll Dough Balls: Portion the chilled dough into 45-gram balls (about 2 packed tablespoons) and shape into tall balls. Generously roll each dough ball in the cinnamon sugar mixture. Place the coated dough balls back in the refrigerator for 15 to 20 minutes until they are firm.
Bake: Arrange the dough balls on a baking sheet lined with parchment paper or a silicone mat, spacing about 2 inches apart (approximately 6 at a time). Bake for 9 to 12 minutes, avoiding overbaking to retain a slightly underbaked soft center. If cookies have uneven edges after baking, gently press them inward with a metal spatula. Remove from oven and let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Use unsalted butter to control the salt content in the cookies.
Make sure the melted butter is cooled before mixing to avoid greasy dough.
Chilling the dough is essential to develop flavor and prevent spreading during baking.
Do not overbake; the cookies should appear soft and slightly underbaked for the best texture.
If cream of tartar is unavailable, you can substitute with an equal amount of baking powder, but the traditional taste of Snickerdoodles may vary slightly.
Store baked cookies in an airtight container at room temperature for up to one week.