Snickerdoodle Recipe

4.98 from 3457 votes

Snickerdoodle Recipe

Super soft and full of cinnamon, this snickerdoodle recipe is one we've made for decades that is beyond delicious and NO-FAIL!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Snickerdoodle Dough

2¾ cups all-purpose flour
2 teaspoon cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, just softened
1½ cups sugar
2 eggs
1 teaspoon vanilla extract

Cinnamon Sugar Coating

⅓ cup sugar
2 tablespoons cinnamon

Instructions

Preheat oven to 350°F.
In a large bowl, mix flour, cream of tartar, baking soda, and salt. Set aside.
In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well.
Add dry ingredients to wet ingredients and mix well.
In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon.
Use a small cookie scoop to scoop out dough and roll it into a ball. Roll each ball in the cinnamon sugar mixture - twice.
Place 2 inches apart on an ungreased cookie sheet.
Bake for 8-10 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.

Video

Notes

Cream of tartar substitute. Replace the 2 teaspoons cream of tartar AND the 1 teaspoon baking soda with 2 teaspoons of baking powder and ½ teaspoon lemon juice or white vinegar.

Store. Keep cooled cookies in an airtight container at room temperature for 3-4 days. Store in a freezer bag, or air-tight container in the freezer for up to 4 months.

Store cookie dough. See How to Freeze Cookie Dough for tips.

Nutrition