Description
Make perfect soft and chewy snickerdoodles every time using cream of tartar for the signature tang and crackled top.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons ground cinnamon
Instructions
- Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 cup of the granulated sugar until light and fluffy. Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small, shallow dish, mix the remaining 1/2 cup of granulated sugar with the ground cinnamon.
- Roll the dough into 1-inch balls. Roll each ball thoroughly in the cinnamon-sugar mixture until completely coated.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes. The edges should look set, but the centers should still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best crackle, ensure your cream of tartar is fresh. This ingredient is key to the cookie’s texture and slight tang.
- Do not overbake. Removing the cookies when the centers look slightly underdone guarantees a chewy center after cooling.
- Chill the dough for 30 minutes before rolling if your kitchen is warm; this helps prevent spreading.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg