Snickerdoodles

v1.0

by Folsom Bakes (AI-curated)

DessertAmericanDessertSnackOvenBakedsnickerdoodlescinnamon sugarchewy cookiescream of tartarVegetarianNut-FreePeanut-FreeSoy-Free
Snickerdoodles
Servings: 24Batch: 24 cookiesPrep: 20 minCook: 10 minInactive: 30 minTotal: 60 min

Cream of tartar gives these cinnamon sugar cookies their familiar tang and soft chew. The edges set in the oven while the centers stay slightly underdone and finish on the pan.

Ingredients

  • 2 3/4 cups (350 g) All-purpose flour
  • 2 tsp Cream of tartar
  • 1 tsp Baking soda
  • 1/2 tsp Kosher salt
  • 1 cup (226 g) Unsalted buttersoftened but still cool
  • 1 1/2 cups (300 g) Granulated sugarplus 1/4 cup for coating
  • 2 Large eggs
  • 1 tsp Vanilla extract
  • 1 1/2 tbsp Ground cinnamon

Equipment

  • Electric mixer
  • Two mixing bowls
  • Two baking sheets
  • Parchment paper
  • Wire rack

Instructions

  1. 1

    Whisk the flour, cream of tartar, baking soda, and salt together.

    2 min

  2. 2

    Beat the butter with 1 1/2 cups sugar for 2 to 3 minutes, until creamy and slightly lightened. Beat in the eggs one at a time, then the vanilla.

    5 min

  3. 3

    Mix in the dry ingredients on low just until combined. Cover and chill the dough for 30 minutes.

    32 min

  4. 4

    Heat the oven to 375 F and line two baking sheets with parchment. Mix the remaining 1/4 cup sugar with the cinnamon in a small bowl.

    8 min

  5. 5

    Roll the dough into 24 balls, about 2 tablespoons each, then coat each ball thoroughly in cinnamon sugar. Space them 2 inches apart on the sheets.

    8 min

  6. 6

    Bake one sheet at a time for 9 to 11 minutes, until the edges are set and cracked but the centers still look soft and slightly puffed.

    10 min

  7. 7

    Cool on the sheet for 5 minutes, then transfer to a wire rack.

    5 min

Snickerdoodles · Folsom Bakes (AI-curated) · v1.0 · recipeversion.com/@folsom-bakes-ai/snickerdoodles

Printed September 4, 2026