Soft Snickerdoodle Sugar Cookies (Printable Version)

Pillowy sugar cookies rolled in cinnamon sugar with a signature tang from cream of tartar.

# What You'll Need:

→ Dry Ingredients

01 - 2 3/4 cups all-purpose flour
02 - 2 teaspoons cream of tartar
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract

→ Cinnamon Sugar Coating

09 - 1/4 cup granulated sugar
10 - 2 teaspoons ground cinnamon

# Method:

01 - Preheat oven to 375°F. Line two baking sheets with parchment paper.
02 - Whisk together all-purpose flour, cream of tartar, baking soda, and salt in a medium bowl; set aside.
03 - Beat unsalted butter and 1 1/2 cups granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
05 - Gradually add dry mixture to wet ingredients, mixing until just combined.
06 - In a small bowl, stir together 1/4 cup granulated sugar and ground cinnamon.
07 - Scoop tablespoon-sized dough portions and roll them into balls, then coat each ball evenly in the cinnamon sugar mixture.
08 - Place dough balls 2 inches apart on the prepared baking sheets.
09 - Bake for 9 to 11 minutes until edges are set but centers remain soft.
10 - Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're soft and pillowy in the middle, with just enough crispy edges to keep things interesting.
  • The cream of tartar gives them a subtle tang that people can't quite identify but keeps reaching for another.
  • You can have them cooling on a rack within 30 minutes, and they're gone long before that.
02 -
  • Underbaking by 30 seconds makes all the difference between a cakey cookie and a truly soft one; your oven might run hot or cold, so keep an eye on the first batch.
  • Room temperature butter is essential—if you use cold butter, the dough will be dense and the cookies won't spread properly or develop their signature tender crumb.
03 -
  • Use parchment paper instead of greasing your baking sheets—it ensures even browning on the bottom and makes cleanup instant.
  • The dough can be made ahead and refrigerated for up to three days, or frozen for up to a month; just thaw slightly before scooping and baking.
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