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Classic Snickerdoodles

A close-up of several Grandma's Beloved Snickerdoodles cookies piled on a white plate, one cookie broken in half.
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A timeless recipe for soft, chewy snickerdoodles with a signature cinnamon-sugar crust and a hint of tang from cream of tartar.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For rolling: 2 tablespoons granulated sugar, 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  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 granulated sugar and 1 tablespoon of cinnamon for rolling.
  7. Roll the dough into 1-inch balls.
  8. Generously roll each dough ball in the cinnamon-sugar mixture.
  9. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  10. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are still slightly soft.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra soft snickerdoodles, be careful not to overbake. They will continue to set as they cool.
  • Ensure your cream of tartar is fresh for the best tangy flavor.
  • You can adjust the cinnamon-sugar ratio for rolling to your preference.

Nutrition

Find it online: https://recipestokeep.com/snickerdoodle-recipe-cinnamon-sugar-cookies/