Soft Snickerdoodle Cookies (Printable Version)

Pillowy sugar cookies rolled in cinnamon sugar, highlighted by a subtle tang from cream of tartar.

# What You'll Need:

→ Dry Ingredients

01 - 2 3/4 cups all-purpose flour
02 - 2 teaspoons cream of tartar
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract

→ Cinnamon Sugar Coating

09 - 1/4 cup granulated sugar
10 - 2 teaspoons ground cinnamon

# How to Prepare:

01 - Preheat the oven to 375°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt; set aside.
03 - Using an electric mixer, beat the softened butter with 1 1/2 cups granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Add the eggs one at a time to the creamed mixture, beating well after each addition, then mix in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just combined without overmixing.
06 - In a small bowl, combine 1/4 cup granulated sugar with 2 teaspoons ground cinnamon and mix thoroughly.
07 - Scoop tablespoon-sized portions of dough and roll each into a ball, then roll each ball evenly in the cinnamon sugar coating.
08 - Place the coated dough balls 2 inches apart on the prepared baking sheets.
09 - Bake in the preheated oven for 9 to 11 minutes, until edges are set and centers remain soft.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They come together in under 30 minutes, start to finish, no fussy techniques required.
  • That cream of tartar creates a subtle tang that keeps people guessing what makes them taste so good.
  • The cinnamon sugar coating gives you that satisfying ritual of rolling each one by hand.
02 -
  • Underbaking is your friend here; pulling them out when the center still looks slightly underdone gives you that soft, pillowy cookie that hardens slightly as it cools—overbaking makes them firm and cake-like.
  • Room-temperature butter and eggs make an enormous difference; cold ingredients won't cream together properly and you'll end up with a tighter crumb.
03 -
  • Room-temperature butter creams into fluffy, pale perfection in about 2–3 minutes—rushing this step or starting with cold butter changes the whole texture of the cookie.
  • Fresh cream of tartar is non-negotiable; old cream of tartar won't do the job, so check the date and replace if you've had it for years.
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