These snickerdoodle cookies are a soft butter cookie rolled in cinnamon sugar. They are not chocolate chip cookies and not magic cookie bars.
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Snickerdoodles
- Total Time: 35 minutes
- Yield: 36 cookies 1x
Description
Snickerdoodle cookies with cinnamon sugar. From Alissa at Yummy Dishes.
Ingredients
- 1 cup (226g) butter, softened
- 1 1/2 cups (300g) sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 3/4 cups (344g) flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Coating: 1/4 cup sugar and 2 teaspoons cinnamon
Instructions
- Heat the oven to 375°F (190°C). Beat butter and sugar until light. Beat in eggs and vanilla.
- Stir in flour, cream of tartar, baking soda, and salt.
- Roll tablespoon portions in the cinnamon sugar. Place 2 inches apart.
- Bake 9 to 11 minutes until the edges are set and the centers still look soft. Cool on the sheet 5 minutes.
Notes
Cream of tartar is what gives snickerdoodles their tang and crackled top. Do not skip it for baking powder.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Cookies, not bars
Magic cookie bars are a layered pan. These are rolled cookies.
Substitutions
A pinch of nutmeg in the coating is optional. Do not swap the cream of tartar for more soda.
Mistakes to avoid
Overbaking dries the center. Pull them when the middle still looks slightly underdone.
Storage
Airtight 5 days. Freeze baked cookies 2 months.
Nutrition (estimated)
About 110 calories per cookie. Estimate only, not a lab test.
FAQ
Why cream of tartar?
It tangs the dough and helps the cracks. Without it these are plain sugar cookies.
Soft or crisp?
Soft. A minute less in the oven keeps the center tender.
Chill the dough?
Not required. If the kitchen is hot, 20 minutes in the fridge stops the spread.
Make-ahead?
Freeze scooped balls and bake from frozen, adding a minute or two.