Description

Experience the nostalgic taste of these classic snickerdoodles, featuring a signature tangy bite and a perfect balance of chewy centers and crisp cinnamon-sugar edges. These heritage-inspired cookies stay soft for days, making them the ultimate addition to any family cookie jar.

Ingredients

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/4 cups granulated sugar, divided
1/2 cup light brown sugar, packed
1 large egg, room temperature
1 egg yolk, room temperature
1 tablespoon pure vanilla extract
2 tablespoons ground cinnamon

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Instructions

In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt.
In a separate bowl, cream the softened butter with the granulated and brown sugars for about two minutes until pale and fluffy.
Beat in the egg, egg yolk, and vanilla extract, scraping down the sides of the bowl as needed.
Slowly mix the dry ingredients into the wet ingredients on low speed just until no white streaks remain.
Cover and refrigerate the dough for at least one hour to ensure the best texture and flavor.
Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
In a small bowl, whisk together the coating sugar and cinnamon.
Roll dough into 1.25-inch balls, coat generously in the cinnamon-sugar mixture, and place on baking sheets 2 inches apart.
Bake for 8 to 10 minutes until edges are set; let rest on the pan for 5 minutes before transferring to a wire rack.

Notes

For the best results, ensure your cream of tartar is fresh, as this provides the essential tang and lift characteristic of a true snickerdoodle. If you prefer a thicker cookie, do not press down on the dough balls before baking. These treats store beautifully in an airtight container for up to five days at room temperature.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American