Snickerdoodles
Soft, pillowy sugar cookies rolled in cinnamon sugar, with the gentle tang and crackly tops that cream of tartar gives them.
- Makes
- 24 cookies
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Oven
- 375°F190°C
Ingredients
Equipment
- 2 baking sheets
- Parchment paper
Instructions
Heat the oven to 375°F and line the baking sheets. Whisk the flour, cream of tartar, baking soda and salt.Heat the oven to 190°C and line the baking sheets. Whisk the flour, cream of tartar, baking soda and salt.
Beat the butter and sugar until light and fluffy, 3 minutes. Beat in the eggs and vanilla.
Mix in the flour mixture until a soft dough forms.
Mix the rolling sugar and cinnamon. Roll the dough into 24 balls and coat each in cinnamon sugar. Set them on the sheets with plenty of space.
Bake until the edges are set and the tops crackle but the centers still look soft, 9–11 minutes. Cool on the sheet for 5 minutes.
Notes
- Cream of tartar gives snickerdoodles their tang and chew. Without it, use 2 tsp baking powder and skip the baking soda; they’ll be softer and less tangy.
My notes
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Nutrition estimate
- Calories
- 185
- Protein
- 2 g
- Carbs
- 26 g
- Fat
- 8 g
Per cookie, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
