Snickerdoodles
Soft classic snickerdoodles made with butter, sugar, eggs, cream of tartar, and a cinnamon-sugar coating, baked until tender and lightly cracked.
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Ingredients
- 2 ¾ c all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- 2 sticks unsalted butter room temperature
- 2 large eggs
- 1 ¾ c granulated sugar divided, plus more if needed
- 2 tbsp ground cinnamon plus more if needed
Instructions
Step 1: Combine the Dry Ingredients
- In a large mixing bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt.
- Set the mixture aside.
Step 2: Cream the Butter and Sugar
- In the bowl of a stand mixer fitted with the paddle attachment, combine the room-temperature butter and 1 ½ c granulated sugar.
- Beat on medium speed for approximately 2 minutes, or until the mixture is light and fluffy.
- Scrape down the sides of the bowl with a rubber spatula as needed.
Step 3: Add the Eggs
- Add the eggs to the butter mixture.
- Beat on medium speed for approximately 30 seconds, or until combined.
Step 4: Add the Dry Ingredients
- Add the flour mixture to the butter mixture.
- Beat on low speed for approximately 30 seconds, or until just combined.
- Scrape down the bowl as needed.
- Do not overmix.
Step 5: Chill the Dough
- Shape the dough into a disk.
- Wrap the dough tightly in plastic wrap.
- Refrigerate for at least 1 hour, or overnight.
Step 6: Prepare the Oven and Baking Sheets
- Adjust the oven racks to the upper-middle and lower-middle positions.
- Preheat the oven to 400°F.
- Line two baking sheets with parchment paper.
Step 7: Prepare the Cinnamon-Sugar Coating
- In a shallow bowl, combine the remaining ¼ c granulated sugar and ground cinnamon.
- Add more sugar or cinnamon if needed during rolling.
Step 8: Soften the Dough Slightly
- Remove the chilled dough from the refrigerator.
- If the dough has chilled overnight, allow it to sit at room temperature for approximately 10 minutes before shaping.
Step 9: Shape the Dough
- Roll a heaping tablespoon of dough into a 1 ½-inch ball between moistened palms.
- Repeat with the remaining dough, moistening hands as necessary to prevent sticking.
Step 10: Coat the Dough Balls
- Roll each dough ball in the cinnamon-sugar mixture until evenly coated.
- Place the coated dough balls on the prepared baking sheets, spacing them approximately 2 inches apart.
Step 11: Bake
- Bake for approximately 10 minutes, rotating the baking sheets halfway through baking.
- The cookies are done when the centers are just set and the tops begin to crack.
Step 12: Cool
- Allow the cookies to cool on the baking sheets for approximately 5 minutes.
- Using a wide metal spatula, transfer the cookies to a wire rack.
- Cool completely to room temperature before serving.
Notes
To make these Snickerdoodles gluten-free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend suitable for cookies. Confirm that the cream of tartar, baking soda, salt, butter, eggs, sugar, and ground cinnamon are labeled gluten-free and free from cross-contact warnings. Some spices and baking ingredients may be processed on shared equipment, so check labels carefully. Use clean mixing bowls, baking sheets, parchment paper, measuring tools, spatulas, and cooling racks to prevent gluten contamination.