Easy Snickerdoodle Recipes
Soft, cinnamon-sugar snickerdoodles with crisp edges and chewy centers. No chilling required, just mix, roll, and bake.
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Servings:
Ingredients
Main Ingredients
- 2.6 cup all-purpose flour
- 1.75 tsp cream of tartar
- 0.9 tsp baking soda
- 0.6 tsp fine salt
- 0.75 cup unsalted butter, softened
- 1.1 cup granulated sugar for the dough
- 2 large eggs
- 1.5 tsp vanilla extract
- 0.25 cup granulated sugar for rolling
- 2 tsp ground cinnamon for rolling
Instructions
Preparation Steps
- Preheat oven to 375°F. Line two baking sheets with parchment.
- Whisk flour, cream of tartar, baking soda, and salt in a medium bowl.
- Beat butter and 1.1 cups sugar until pale and fluffy, about 2 minutes.
- Mix in eggs and vanilla until smooth and combined.
- Stir dry ingredients into the butter mixture just until a soft dough forms.
- Combine 1/4 cup sugar and cinnamon in a small bowl for coating.
- Scoop 1.5-tablespoon portions, roll into balls, then coat in cinnamon sugar.
- Arrange on sheets 2 inches apart. Bake 8–10 minutes, edges set, centers soft.
- Cool on the sheet 2 minutes, then move to a rack to finish cooling.
Notes
For extra crinkles, chill the dough 20 minutes before scooping. Prefer chewier cookies? Swap 1/4 cup of the dough sugar for light brown sugar. Store in an airtight container up to 4 days, or freeze unbaked dough balls for 2 months.
This recipe is an original creation inspired by classic Easy Snickerdoodle Recipes flavors. All ingredient ratios and instructions are independently developed.