Snickerdoodle Recipe
Easy snickerdoodle recipe Soft delicious cookies validated for best taste
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- In a large bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a small bowl, combine the remaining 1/4 cup of granulated sugar and the cinnamon.
- Roll the dough into 1-inch balls. Then, roll each ball in the cinnamon-sugar mixture.
- Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown and the tops are slightly cracked.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
This snickerdoodle recipe has been tweaked and perfected over years, passed down from my grandmother, and then honed through countless batches to achieve snickerdoodle perfection. Get ready to experience what I truly believe is the BEST snickerdoodle recipe!