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Snickerdoodle Cookies

Snickerdoodle cookies bake up with crackled tops and set edges, coated in a cinnamon-sugar layer. Bake them in batches on a parchment-lined baking sheet for a classic soft-centered cookie.
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Prep Time 20 minutes
Cook Time 33 minutes
Resting 5 minutes
Total Time 58 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 123
Ingredients Equipment Method Notes

Ingredients
  

  • 2.75 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar for the dough
  • 0.25 cup granulated sugar for coating
  • 2 eggs large
  • 1 tbsp ground cinnamon

Equipment

  • 1 18x13-inch baking sheet

Method
 

  1. Preheat the oven to 375°F.
  2. Line an 18x13-inch baking sheet with parchment paper.
  3. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  4. In a large bowl, beat the butter and 1 1/2 cups of the sugar until light and fluffy, about 2 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition.
  6. Add the flour mixture and mix on low just until no dry streaks remain.
  7. In a small bowl, stir together the remaining 1/4 cup sugar and the cinnamon.
  8. Scoop the dough into 1-tablespoon portions and roll each portion into a ball.
  9. Coat each dough ball in the cinnamon-sugar.
  10. Arrange 12 balls about 2 inches apart on the prepared baking sheet.
  11. Bake for 9 to 11 minutes, until the edges are set and the tops are crackled.
  12. Let the cookies rest on the baking sheet for 5 minutes.
  13. Transfer the cookies to a wire rack to cool.
  14. Let the baking sheet cool completely before lining it again and baking the remaining dough in batches.

Notes

For evenly baked cookies, arrange the dough balls about 2 inches apart as directed. Store in an airtight container at room temperature for up to 4 days; freeze baked cookies for up to 3 months. A plant-based butter can be used as a dairy-free swap.