German settlers brought this cinnamon-sugar cookie to Pennsylvania in the 1800s, and cream of tartar is why it stays chewy.
Snickerdoodles
Indulge in these delightfully tender cookies that melt in your mouth, bursting with warm cinnamon flavor and coated in a sugary cinnamon crunch. With just a handful of simple ingredients like creamy butter and fresh eggs, these snickerdoodles are a cozy treat that’s perfect for sharing (or keeping all to yourself!). Get ready to fill your kitchen with irresistible aromas and enjoy a sweet taste of nostalgia!
Prep
30
min
Cook
10
min
Serves
30
people
Level
beginner
📝 Ingredients
Serves 30🥛Dairy & Eggs(3)
- 1 cup softened butter (227 g)
- 1½ teaspoons cream of tartar (7.5 ml)
- 2 eggs
🫙Pantry Staples(5)
- ½ teaspoon baking soda (2.5 ml)
- 2¾ cups all-purpose flour (344 g)
- 1½ cups granulated sugar (300 g)
- ¼ cup granulated sugar (50 g)
- 2 teaspoons vanilla extract (10 ml)
🧂Spices & Seasonings(3)
- 2 teaspoons cinnamon (10 ml)
- 1 tablespoon cinnamon (15 ml)
- ¾ teaspoon salt (3.75 ml)
Nutrition (per serving)
Calories
165
Protein
2g
Carbs
21g
Fat
8g
👨🍳 Instructions
- 1
Cream the butter and sugar together until light and fluffy.
- 2
Mix in the eggs and vanilla.
- 3
In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt.
- 4
Gradually add the dry ingredients to the wet ingredients and mix until combined.
- 5
Chill the dough for 20–30 minutes.
- 6
Combine the sugar and cinnamon for the coating.
- 7
Scoop the dough into 1–1½ tablespoon balls and roll each one generously in the cinnamon sugar.
- 8
Place on a parchment-lined baking sheet and bake at 375°F for 8–10 minutes.
- 9
The edges should be set while the centers still look slightly soft.
- 10
Allow them to cool on the pan for a few minutes before transferring to a cooling rack.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 3-4 minutes until the mixture reaches 68-72°F and increases in volume by 40-50%, incorporating air that leavens the cookies without additional baking powder.timing3-4 minutes | 68-72°F | 40-50% volume increase
- ✓Add eggs one at a time while continuing to mix for 30-45 seconds each, ensuring the emulsion fully stabilizes before adding the second egg; cold or rushed eggs create a broken emulsion that reduces rise by up to 25%.technique30-45 seconds per egg | 25% rise reduction if broken
- ✓Use cream of tartar at a 1:1 ratio with baking soda (1.5 tsp to 0.5 tsp) to create sodium bicarbonate in situ, which produces CO₂ immediately upon mixing rather than waiting for heat, resulting in fluffier initial dough.ingredient1:1 cream of tartar to baking soda ratio
- ✓Chill dough for 25-30 minutes at 40°F (not room temperature) to allow gluten to fully relax and fats to resolidify; this prevents cookies from spreading more than 1.5 inches and maintains defined cracks on top.timing25-30 minutes | 40°F | limits spread to 1.5 inches
- ✓Bake at 375°F for exactly 9 minutes (not 8-10 range) until edges are set but centers read 203-205°F internally; cookies continue cooking via carryover heat for 2 minutes and reach optimal chewy-crispy texture with proper browning.timing9 minutes | 375°F | 203-205°F internal temp
Share this recipe
Prep
30
min
Cook
10
min
Serves
30
people
Level
beginner
Share this recipe
German settlers brought this cinnamon-sugar cookie to Pennsylvania in the 1800s, and cream of tartar is why it stays chewy.
Snickerdoodles
Indulge in these delightfully tender cookies that melt in your mouth, bursting with warm cinnamon flavor and coated in a sugary cinnamon crunch. With just a handful of simple ingredients like creamy butter and fresh eggs, these snickerdoodles are a cozy treat that’s perfect for sharing (or keeping all to yourself!). Get ready to fill your kitchen with irresistible aromas and enjoy a sweet taste of nostalgia!
📝 Ingredients
Serves 30🥛Dairy & Eggs(3)
- 1 cup softened butter (227 g)
- 1½ teaspoons cream of tartar (7.5 ml)
- 2 eggs
🫙Pantry Staples(5)
- ½ teaspoon baking soda (2.5 ml)
- 2¾ cups all-purpose flour (344 g)
- 1½ cups granulated sugar (300 g)
- ¼ cup granulated sugar (50 g)
- 2 teaspoons vanilla extract (10 ml)
🧂Spices & Seasonings(3)
- 2 teaspoons cinnamon (10 ml)
- 1 tablespoon cinnamon (15 ml)
- ¾ teaspoon salt (3.75 ml)
Nutrition (per serving)
Calories
165
Protein
2g
Carbs
21g
Fat
8g
👨🍳 Instructions
- 1
Cream the butter and sugar together until light and fluffy.
- 2
Mix in the eggs and vanilla.
- 3
In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt.
- 4
Gradually add the dry ingredients to the wet ingredients and mix until combined.
- 5
Chill the dough for 20–30 minutes.
- 6
Combine the sugar and cinnamon for the coating.
- 7
Scoop the dough into 1–1½ tablespoon balls and roll each one generously in the cinnamon sugar.
- 8
Place on a parchment-lined baking sheet and bake at 375°F for 8–10 minutes.
- 9
The edges should be set while the centers still look slightly soft.
- 10
Allow them to cool on the pan for a few minutes before transferring to a cooling rack.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 3-4 minutes until the mixture reaches 68-72°F and increases in volume by 40-50%, incorporating air that leavens the cookies without additional baking powder.timing3-4 minutes | 68-72°F | 40-50% volume increase
- ✓Add eggs one at a time while continuing to mix for 30-45 seconds each, ensuring the emulsion fully stabilizes before adding the second egg; cold or rushed eggs create a broken emulsion that reduces rise by up to 25%.technique30-45 seconds per egg | 25% rise reduction if broken
- ✓Use cream of tartar at a 1:1 ratio with baking soda (1.5 tsp to 0.5 tsp) to create sodium bicarbonate in situ, which produces CO₂ immediately upon mixing rather than waiting for heat, resulting in fluffier initial dough.ingredient1:1 cream of tartar to baking soda ratio
- ✓Chill dough for 25-30 minutes at 40°F (not room temperature) to allow gluten to fully relax and fats to resolidify; this prevents cookies from spreading more than 1.5 inches and maintains defined cracks on top.timing25-30 minutes | 40°F | limits spread to 1.5 inches
- ✓Bake at 375°F for exactly 9 minutes (not 8-10 range) until edges are set but centers read 203-205°F internally; cookies continue cooking via carryover heat for 2 minutes and reach optimal chewy-crispy texture with proper browning.timing9 minutes | 375°F | 203-205°F internal temp