Snickerdoodles

Name: Snickerdoodles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24 servings
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 2 large eggs; 2 tsp vanilla extract; 2 3/4 cups all-purpose flour; 2 tsp cream of tartar; 1 tsp baking soda; 1/2 tsp salt; 2 tsp ground cinnamon; 3 tbsp granulated sugar (for rolling)

Soft and chewy American sugar cookies rolled in cinnamon sugar with a signature tangy note from cream of tartar. They bake up with lightly crinkled tops and a perfectly tender center.

45 minEasyServes 24175 cal/serving

AmericanDessertOvenStandardNut-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 tsp vanilla extract
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
3 tbsp granulated sugar (for rolling)

Instructions

1

Preheat oven to 375°F. Line two baking sheets with parchment paper.
2

Beat 1 cup softened unsalted butter and 1 1/2 cups granulated sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes.
3

Beat in 2 large eggs one at a time, then add 2 tsp vanilla extract.
4

In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, and 1/2 tsp salt. Gradually add the dry ingredients to the butter mixture, mixing on low until just combined.
5

In a small shallow bowl, mix 2 tsp ground cinnamon and 3 tbsp granulated sugar (for rolling) together.
6

Scoop tablespoon-sized balls of dough, roll them in the cinnamon-sugar mixture to coat, and place 2 inches apart on the prepared baking sheets.
7

Bake for 10-12 minutes until the edges are just set and the centers look slightly underdone. Do not overbake.
8

Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Questions

Can I make Snickerdoodles dairy-free?

Yes. The dairy in this entry is 1 cup unsalted butter, softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Snickerdoodles gluten-free?

Yes. The gluten in this entry is 2 3/4 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Snickerdoodles keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Snickerdoodles?

Yes. As written it serves 24. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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