Soft Snickerdoodles
Soft, crinkly sugar cookies rolled in cinnamon sugar, with the gentle tang that only cream of tartar gives.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 1 hr
- Makes
- 36 cookies
Snickerdoodles puff up in the oven, then settle into soft, crinkled cookies. Cream of tartar is what makes them snickerdoodles: it adds a slight tang and keeps them pillowy.
No cream of tartar?
Replace the cream of tartar and baking soda with 2 teaspoons of baking powder. The cookies will be good cinnamon-sugar cookies, but without the classic tang and chew.
Soft Snickerdoodles
- Prep
- 20 min
- Cook
- 10 min
- Rest & wait
- 30 min
- Total
- 1 hr
- Makes
- About 36 cookies
Ingredients
Method
Whisk the flour, cream of tartar, baking soda and salt.
Beat the butter and sugar for 2 to 3 minutes, until light. Beat in the eggs one at a time, then the vanilla.
Mix in the dry ingredients on low speed. Cover and chill for 30 minutes.
Heat the oven to 400°F and line baking sheets with parchment. Mix the cinnamon sugar in a small bowl.
Roll the dough into 1 1/2-tablespoon balls, coat in cinnamon sugar and place 2 inches apart.
Bake for 8 to 10 minutes, until the edges are just set and the tops have crinkled. Cool on the sheet for 5 minutes.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
