Snickerdoodles
Soft, pillowy cinnamon-sugar cookies with that signature tang from cream of tartar and crackled tops.
Ingredients
Total time: 25 minutes
Dough
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Cinnamon sugar coating
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- 1
Heat the oven to 375°F and line two sheets with parchment.
- 2
Whisk the flour, cream of tartar, baking soda, and salt together.
- 3
Cream the butter and sugar until fluffy, then beat in the eggs and vanilla.
- 4
Stir in the dry ingredients to form a soft dough.
- 5
Combine the coating sugar and cinnamon in a small bowl.
- 6
Roll the dough into 1 1/2-inch balls and toss to coat in the cinnamon sugar.
- 7
Place 2 inches apart and bake 8–10 minutes, until set but still soft in the middle.
- 8
Cool on the sheet 5 minutes — they'll finish setting as they rest.
Zoe's Tips
- Cream of tartar is what gives snickerdoodles their tang — don't skip it.
- Slightly underbake for that classic soft, chewy center.
- Roll the balls generously in cinnamon sugar for a thicker crackle.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
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