These soft and chewy cookies are coated in a perfect blend of cinnamon sugar. This recipe is simple and classic with all the hallmarks of traditional old-school snickerdoodles. For the best results, remember to chill the dough before baking and be mindful not to overbake—optimal doneness occurs at around 8 minutes. The cookies may seem slightly underdone, but they will firm up as they cool. You may notice the lack of vanilla extract in this recipe. I prefer these cookies without it, because the cinnamon and butter flavors really shine through. However, if you’d like to add vanilla to your dough, do so when you add the eggs. (1 to 1 1/2 teaspoons.)
Preheat the oven to 400°F. Cover two or more baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
In the bowl of an electric mixer, beat together the butter and granulated sugar until fluffy. Add the eggs and mix again.
Add the dry mixture to the creamed butter mixture. Mix together on low speed until a consistent dough forms. Chill the dough for 30 minutes.
Cinnamon-Sugar Coating
Meanwhile, on a small shallow plate, combine the ingredients for the cinnamon-sugar coating.
Use a cookie scoop to portion the dough and then roll it into walnut-sized balls. Roll each dough ball in the cinnamon-sugar mixture.
Place about 2” apart on the prepared cookie sheets. Bake for 8 minutes. Let cool on the pans until firm enough to transfer to wire racks. Cool completely.
Store cookies air tight.
Notes
What to expect: Buttery, cinnamon-sugar coated snickerdoodle cookies that have all the hallmarks of the classic. Soft and chewy, slightly pillowed with some crackling on top - and above all perfect for sharing. Brown Sugar: 1/2 cup of brown sugar can be swapped in for 1/2 cup of granulated sugar in the dough. This adds a little depth of flavor, but it will slightly compact the cookie's texture.Cream of Tartar: Don't skip the cream of tartar in this recipe—it helps to give the cookies their characteristic tangy flavor and chewy texture. Also sift the cream of tartar if it looks lumpy.Bake Time: These cookies are perfectly done at 8 minutes in most ovens. 10 minutes will make the exterior slightly crunchier.Gluten-Free: Use cup for cup or 1-to-1 gluten-free flour in place of the all-purpose flour. Bob's Red Mill or King Arthur Baking's flours are excellent choices for this recipe. Store: These cookies can be stored in an airtight container at room temperature for up to 3-4 days.Freezer Friendly: This snickerdoodles recipe is freeze-able! After rolling the dough into balls and coating them in the cinnamon sugar mixture, place them on a baking sheet lined with parchment paper, making sure they are not touching.Place the baking sheet in the freezer and flash freeze the dough balls for about 1-2 hours, or until they are firm.Once the dough balls are frozen, transfer them to a freezer-safe container or resealable plastic bag. Layer parchment paper between the dough balls to prevent sticking. Store the dough balls in the freezer for up to 2-3 months.Remove the desired number of frozen dough balls from the freezer and place them on a lined baking sheet, spacing them apart. Cover with plastic wrap and thaw overnight in the refrigerator. Bake as directed.
Keyword all purpose flour, butter, cinnamon sugar coating, classic snickerdoodle cookies, cream of tartar, granulated sugar, homemade, Snickerdoodle Cookies, Snickerdoodles, soft and chewy, unsalted butter