The Best Snickerdoodle Cookies


Servings: 30 cookies 1 cup unsalted butter , (softened at room temperature) 1 1/2 cups granulated sugar 2 large eggs 2 tsp vanilla extract 2 3/4 cup all purpose flour 1 1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt Cinnamon-Sugar Coating 1/3 cup granulated sugar 2 Tbsp cinnamon

Combine butter and sugar in the bowl of the stand mixer fitted with a paddle attachement. Beat on medium/high speed until the mixture is fluffy (about 5 minutes).


Add in vanilla extract and eggs. Continue beating until well combined (about 2 minutes). In a separate bowl whisk together flour, salt, baking soda and cream of tartar.

Add your dry ingredients into the butter mixture. Stir until well combined. Cover dough with plastic wrap and let it rest for 20 minutes in the refrigerator.

In a separate bowl, combine 1/3 cup sguar and 2 Tbsp cinnamon. Form equal-sized dough balls and roll each one generously in the cinnamon-sugar mixture.

Place cookies on a baking sheet and press down the center slightly to create an even top. Bake at 350F for 8-10 minutes until the edges are lightly golden. Let cookies rest a few minutes before serving.

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