This really is The Best Snickerdoodle Recipe! Classic sugar cookie dough is made into Snickerdoodle cookies with the addition of brown sugar and cream of tartar. The result is a big batch of soft, thick, and chewy cinnamon sugar cookies that are guaranteed to be a hit at any party!
2cupsall purpose flour, fluffed and levelled*(260 grams)
1teaspooncream of tartar
½teaspoonbaking soda
Cinnamon Sugar
2tablespoonsgranulated sugar
1teaspoonground cinnamon
Instructions
Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
In a large bowl, beat butter and sugars with an electric mixer on high until light and creamy (about 2-3 minutes).
Add egg and vanilla and beat until combined.
Add flour (be sure to fluff it or weigh it!), cream of tartar and baking soda and beat on medium speed until combined, scraping down the sides as necessary.
In a small bowl, combine the sugar and cinnamon for the Cinnamon Sugar.
Roll cookie dough into 1" balls and roll in cinnamon sugar. Place 12 on each baking sheet.
Bake for 9-10 minutes, until slightly puffed but not browned, they may have a slight sheen but not be gooey in the middle. Remove from the oven and allow to cool on the baking sheet for 10 minutes before removing to a cooling rack.
Video
Notes
*These Snickerdoodles have just the perfect amount of flour that yields a thick cookie that is still soft. Therefore, it is very important to either weigh the flour (the best method!) or lightly fluff and scoop the flour into the measuring cup with a spoon. If you accidentally overdo it and your dough is too dry to roll, work in 1 teaspoon of oil at a time until you can just roll it into balls.*For a thinner Snickerdoodle, use 1 3/4 cup flour instead of the full 2 cupsNotes:
Line the baking sheet. I always line the baking sheet with parchment paper before baking the cookies. This makes for easier cleanup and
If you accidentally add too much flour and the dough is to dry to roll into balls, don't worry! You can work in 1 teaspoon of oil at a time until the dough is moist enough that it can be rolled into balls.
Storage:If we're not going to eat our cookies within a few days, I like to store them in the freezer to keep them fresh. They will last about 1 week at room temperature or 3 months in the freezer.