Snickerdoodle Cookies
Fluffy, tangy Snickerdoodle Cookies rolled in a sweet and spicy cinnamon sugar blend make for the ultimate homemade treats.
Ingredients
- 2 ¾ cups all-purpose flour I love King Arthur Flour for consistency
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar that signature tang
- ½ teaspoon kosher salt
- 1 cup unsalted butter softened (or vegan butter substitute)
- 1 ½ cups granulated sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon milk whole, 2%, or almond milk for a lighter twist
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon freshly ground if you can
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or a silicone mat.
- In a small bowl, whisk together ¼ cup sugar and 2 teaspoons cinnamon. Set aside.
- Beat the softened butter and granulated sugar until pale and fluffy. About 3–4 minutes.
- Mix in the egg and vanilla extract until fully combined.
- In another bowl, whisk the flour, baking soda, cream of tartar, and salt.
- Slowly add dry ingredients to the butter mixture until a soft dough forms.
- Chill the dough for at least 30 minutes.
- Portion the dough into 1-inch balls and roll in the cinnamon-sugar mix.
- Place dough balls on prepared sheets. Bake for 8–10 minutes.
- Let cookies cool on a wire rack to achieve chewy cinnamon sugar cookies.
Notes
I’ve tested dozens of spins on this simple recipe—here’s what I learned. Always use room-temperature butter and egg so your dough emulsifies properly. For crispier edges, gently flatten each dough ball before baking. These little tweaks can make a big difference when you’re chasing that perfect chew.
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