Snickerdoodle Cookies
Snickerdoodle Cookies are the ultimate cinnamon sugar cookies with a soft center, a crackly top, and just the right hint of tang thanks to cream of tartar.
Ingredients
- 2¾ cups all-purpose flour (or 1:1 gluten-free blend)
- 2 tsp cream of tartar (anchors that subtle tang)
- 1 tsp baking soda
- 1/2 tsp fine sea salt (reduce to 1/4 tsp if using salted butter)
- 1 cup unsalted butter room temperature (Kerrygold or Land O’Lakes)
- 1½ cups granulated sugar plus 2 tablespoons for rolling
- 2 large eggs room temperature (brings uniform crumb)
- 2 tsp pure vanilla extract (use Nielsen-Massey for depth)
- 1/4 cup light brown sugar (adds a molasses note, think brown sugar cookies)
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt until fully blended.
- Cream butter and 1½ cups sugar on medium-high speed until pale and fluffy.
- Beat in eggs and mix in vanilla extract until glossy and smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir remaining sugar and ground cinnamon in a bowl. Form dough into balls and roll in the cinnamon sugar mixture.
- Place balls on prepared sheets and bake until edges are set but centers remain soft.
- Let cookies rest on the baking sheet before transferring to a wire rack. Enjoy warm or at room temperature.
Notes
For extra tenderness, sift flour and cream of tartar together. Let eggs and butter sit at room temp for at least 30 minutes. If you’re short on vanilla extract, a pinch of almond extract boosts the aroma.
Nutrition
Calories: 120kcal
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