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a plate of soft cinnamon-sugar snickerdoodle cookies with crackled tops in a wide horizontal shot, stacked on a white ceramic plate with a few cookies scattered on a rustic wooden table, natural window light, shallow depth of field, landscape orientation

Classic Snickerdoodle Cookies

Soft cinnamon sugar cookies with cracked tops and that signature tangy flavor from the cream of tartar.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

  • 2.75 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 2 large eggs
  • 2 tbsp granulated sugar for rolling
  • 2 tsp ground cinnamon for rolling

Method
 

  1. Whisk the flour, cream of tartar, baking soda, and salt together in a bowl.
  2. Cream the butter and 1.5 cups sugar until fluffy, then beat in the eggs one at a time.
  3. Mix the dry ingredients into the wet just until a soft dough forms, then chill 15 minutes.
  4. Stir the rolling sugar and cinnamon together in a small bowl.
  5. Roll dough into balls, coat generously in the cinnamon sugar, and space on lined sheets.
  6. Bake at 375F for 10 to 11 minutes until the edges set but centers still look soft.

Notes

Pull them when they look slightly underdone; they firm up as they cool and stay chewy.