Soft and Tangy Cinnamon-Sugar Snickerdoodles

There is something undeniably nostalgic about the aroma of cinnamon and sugar wafting through a kitchen. These classic snickerdoodles are the ultimate comfort treat, offering a perfect balance of a pillowy-soft center and a slightly crisp, spiced exterior. Whether you are filling up the cookie jar for the week or looking for a crowd-pleasing addition to a community bake sale, this recipe delivers that signature tangy flavor and chewy texture every time.

Recipe Details

• Yields: 24 cookies
• Prep Time: 15 minutes
• Cook Time: 10 minutes per batch
• Total Time: 25 minutes (plus cooling)

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 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar (for rolling)
• 1 1/2 teaspoons ground cinnamon (for rolling)

Instructions

1. Begin by preheating your oven to 375°F (190°C). Prepare your baking sheets by lining them with parchment paper to prevent sticking.
2. In a medium-sized mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt until well combined.
3. In a separate large bowl, cream the softened butter and the 1 1/2 cups of sugar together. Continue mixing until the texture is light and fluffy.
4. Incorporate the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Slowly introduce the dry flour mixture into the wet ingredients, mixing only until just combined to keep the dough tender.
6. In a small, shallow dish, stir together the remaining 1/4 cup of sugar and the ground cinnamon.
7. Shape the dough into balls approximately 1 1/2 inches in size. Roll each ball thoroughly in the cinnamon-sugar mixture until evenly coated.
8. Arrange the dough balls on your prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
9. Bake the cookies for 9 to 11 minutes. You want to look for edges that are set and firm, while the centers remain soft to the touch.
10. Take the pans out of the oven and let the cookies rest on the hot baking sheet for 5 minutes. Afterward, move them to a wire rack to finish cooling completely.

Tips for Success

To achieve the perfect snickerdoodle, keep a close eye on the oven timer. It is important not to overbake these cookies; they should remain soft and slightly chewy in the middle rather than crunchy. The inclusion of cream of tartar is the secret to this recipe, as it provides that iconic slight tang and the specific cracked texture that defines a traditional snickerdoodle.

Nutrition Information

Gather your family in the kitchen and enjoy the simple pleasure of baking these golden, cinnamon-dusted delights today!