Snickerdoodle Cookie Recipe
These soft, delicious, cinnamon sugar–coated jewels are quick to whip up and impossible not to devour—perfect for a cozy homemade dessert, a festive cookie swap, or just an afternoon pick-me-up.
Ingredients
- 2¾ cups all-purpose flour substitute cup-for-cup gluten-free flour if needed
- 1 tsp cream of tartar the secret behind that classic snickerdoodle tang
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter room temperature (I love Kerrygold for richness)
- 1½ cups granulated sugar plus 3 tbsp for rolling
- 2 tsp pure vanilla extract Nielsen-Massey or McCormick work beautifully
- 2 tsp ground cinnamon plus a pinch extra for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt until evenly distributed. Set aside.
- In your stand mixer (or large bowl with hand mixer), cream the butter and 1½ cups sugar until pale and fluffy.
- Beat in eggs one at a time, followed by vanilla extract, then gradually add the dry ingredients.
- Scoop rounded tablespoons of dough, roll into balls, and coat with cinnamon sugar mixture.
- Chill dough balls for 10 minutes, then bake for 8–10 minutes until edges are set but centers are slightly underbaked.
- Let cookies rest on baking sheet, then transfer to a wire rack to cool. Enjoy warm or at room temperature.
Notes
Cream of tartar is essential for the tangy flavor. Adjust baking time if cookies brown too quickly. Experiment with different sugars for varied textures.
Nutrition
Calories: 150kcal
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