Snickerdoodle Cookies

These classic snickerdoodle cookies are buttery, soft and chewy in the middle, and crispy around the edges.

Course Dessert, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 117

Preheat oven to 350F. Line 3 cookie sheets with parchment paper or silicone baking mats.
In a medium bowl, toss together the flour, cream of tarter, baking soda, and salt. In a small bowl, toss together the 1/4 cup sugar and 1 tbsp of cinnamon. Set both aside.
2 & 3/4 cups (345g) all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda*, 1/2 tsp salt
In a large bowl, cream together the butter, granulated sugar and brown sugar. Mix in the eggs and vanilla until blended.
1 cup (227g) unsalted butter, 1 cup (200g) granulated sugar, 1/4 cup (50g) brown sugar, 2 large eggs, 1 tsp vanilla
Add the dry ingredients to the wet ingredients and stir until combined.
Using a medium cookie scoop or tablespoon, roll out twelve 1.5" balls. Then roll them in the cinnamon-sugar mixture. Place them 2" apart on lined baking sheet. Repeat with rest of batter.
1/4 cup (50g) granulated sugar, 1 Tbsp ground cinnamon
Bake for 8-10 minutes or until the edges are lightly browned. Cool for 5 minutes and transfer to wire rack.

Leftovers can be stored at room temperature in an airtight container for up to 5 days.

*You can replace both the cream of tarter and the baking soda for 4 tsp of baking powder for similar results.