Soft Cinnamon Sugar Snickerdoodles

Method

1. Beat butter and dough sugar until light and creamy. Beat in egg and vanilla.
2. Whisk flour, cream of tartar, baking soda and salt. Mix into the butter mixture just until combined, then chill for 30 minutes.
3. Heat the oven to 375°F (190°C). Line baking sheets with parchment. Mix coating sugar and cinnamon in a small bowl.
4. Roll dough into 24 small balls and coat each in cinnamon sugar. Place 2 inches apart.
5. Bake for 9–11 minutes until edges are set and centers look puffed and no longer wet. Cool on the tray for 5 minutes, then move to a rack.

Helpful Tips and Storage

Use cream of tartar rather than replacing it with extra baking powder if you want the characteristic flavor. The centers settle as the cookies cool. Store in an airtight container for up to 4 days.

← Back to Ingredients