- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup butter (softened)
- 1 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3-6 tablespoons sugar
- 1-2 tablespoons cinnamon
- Prep: Preheat the oven to 350°F. Line two baking sheets.
- Make cookie dough: Place all dry ingredients in a medium bowl and mix well. Set aside. Place the butter and both sugars in a large bowl and cream with an electric mixer until fluffy. Add the eggs and vanilla and mix just until combined. Add the dry ingredients to the butter mixture and stir until a sticky cookie dough forms.
- Shape cookies: Roll the dough into 1 inch balls (about 1 heaping teaspoon of dough each). Mix the sugar and cinnamon for rolling, and roll the dough balls in it. Place on the prepared baking sheets.
- Bake: Bake in single batches (only one baking sheet in the oven at a time!) for 8-10 minutes. Cool on the baking sheet for 2 minutes, then dip in the cinnamon sugar again if you like. Place on a cooling rack to cool completely.
WHAT MAKES A SNICKERDOODLE A SNICKERDOODLE?Here’s what I found:
- a snickerdoodle is a cookie with a crunchy outside and a chewy, soft inside
- it’s traditionally rolled in a sugar and cinnamon mixture before baking
- it has cream of tartar in it (which is one big difference to sugar cookies), which gives the cookies a slightly tart taste AND also helps to keep them soft inside
HERE ARE MY TOP TIPS FOR THE PERFECT SNICKERDOODLES:
- don’t overbeat the eggs, mix them in for 10-15 seconds and call it a day – otherwise your cookies will be too puffy and taste too eggy
- do not be tempted to chill the dough. you want the Snickerdoodle cookie balls to spread during baking, so the dough should be baked at room temperature. if you still need to chill it because you’re making it ahead, you may need to gently push the cookies down with the bottom of a drinking glass right after baking to help flatten them out.
- do not overbake the cookies. bake them until just lightly browned. they will still be very soft when you take them out of the oven, and that’s fine – they’ll firm up as they cool. overbaked snickerdoodles get rock-solid and lose their delicious soft center.
- double dip: After I made Snowball cookies, I realized I should try double-dipping snickerdoodles. And it’s so good! The outside gets even crunchier, and there’s a lot more cinnamon flavor. I roll the cookie dough in cinnamon sugar before baking, and then again shortly after they come out of the oven