Classic Snickerdoodles

How to Make Classic Snickerdoodles

1. 1

   Step 1: Measure and cream the wet ingredients

   Measure the total granulated sugar and set aside 1/3 cup (about 67 g) to use later for rolling. In a large bowl, beat the softened butter with the remaining granulated sugar and the brown sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing until incorporated, then stir in the vanilla. Scrape the bowl well to ensure even mixing.

   For this step

   • 1 cupunsalted butter, softened
   • 1 1/4 cupsgranulated sugar (total; reserve 1/3 cup for rolling)
   • 1/2 cuplight brown sugar, packed
   • 2 largelarge eggs
   • 1 teaspoonvanilla extract
   
2. 2

   Step 2: Mix dry ingredients and combine

   In a separate bowl whisk together the all-purpose flour, cream of tartar, baking soda, and salt until evenly distributed. Add the dry ingredients to the butter-sugar mixture and mix on low speed (or fold by hand) just until the dough comes together — avoid overmixing to keep the cookies tender.

   For this step

   • 2 3/4 cupsall-purpose flour
   • 2 teaspoonscream of tartar
   • 1 teaspoonbaking soda
   • 1/2 teaspoonfine salt
   
3. 3

   Step 3: Chill the dough

   Cover the bowl and refrigerate the dough for 15–30 minutes to firm up; chilling helps control spread and improves texture. If short on time, 15 minutes will still yield good results, but longer chilling yields thicker cookies.
4. 4

   Step 4: Shape and roll in cinnamon-sugar

   Preheat the oven to 375°F (190°C) and line baking sheets with parchment. In a small bowl combine the reserved 1/3 cup granulated sugar with the ground cinnamon. Scoop tablespoon-sized portions of dough and roll into balls, then roll each ball in the cinnamon-sugar until evenly coated. Place the dough balls 2 inches apart on the prepared sheets.

   For this step

   • 2 tablespoonsground cinnamon (for rolling)
   
5. 5

   Step 5: Bake until set and cool

   Bake for 10–12 minutes, until the edges are set and centers look slightly puffed — cookies will continue to set as they cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.
   

1. Measure the total granulated sugar and set aside 1/3 cup (about 67 g) to use later for rolling. In a large bowl, beat the softened butter with the remaining granulated sugar and the brown sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing until incorporated, then stir in the vanilla. Scrape the bowl well to ensure even mixing.
2. In a separate bowl whisk together the all-purpose flour, cream of tartar, baking soda, and salt until evenly distributed. Add the dry ingredients to the butter-sugar mixture and mix on low speed (or fold by hand) just until the dough comes together — avoid overmixing to keep the cookies tender.
3. Cover the bowl and refrigerate the dough for 15–30 minutes to firm up; chilling helps control spread and improves texture. If short on time, 15 minutes will still yield good results, but longer chilling yields thicker cookies.
4. Preheat the oven to 375°F (190°C) and line baking sheets with parchment. In a small bowl combine the reserved 1/3 cup granulated sugar with the ground cinnamon. Scoop tablespoon-sized portions of dough and roll into balls, then roll each ball in the cinnamon-sugar until evenly coated. Place the dough balls 2 inches apart on the prepared sheets.
5. Bake for 10–12 minutes, until the edges are set and centers look slightly puffed — cookies will continue to set as they cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.