Classic snickerdoodles are the perfect holiday cookie!
The first time I made snickerdoodles using this recipe, my mom declared that the resulting cookies were “little puffs of goodness.” When I pulled these out of the oven yesterday and took a bite, I had to agree. With a sweet and spicy flavor and perfectly cracked tops, these cookies melt in your mouth. This is the only snickerdoodle recipe you’ll ever need!
- 2 2/3 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sugar
- 2 tsp ground cinnamon
- Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until creamy; beat in eggs and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
- Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Whisk together sugar and cinnamon in a shallow bowl. Scoop 1 1/2-inch balls of dough and dredge in cinnamon-sugar; place two inches apart on prepared baking sheets and flatten slightly.
- Bake, rotating pans halfway through, for 10 to 12 minutes, until edges and tops are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
Keywords: Snickerdoodles, Cookies, Cinnamon, Sugar, Holiday Cookies