Soft Snickerdoodles
Desserts · Serves 36 · Prep 20 min · Cook 30 min · Total 50 min
Pillowy cookies rolled in cinnamon sugar, with the gentle tang that only cream of tartar gives. Pull them while the centers still look underbaked and they stay soft for days. A good first baking project with kids.
Ingredients
The Dough
- 2 3/4 cup all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter (2 sticks), softened
- 1 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
The Coating
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
Steps
- Heat the oven to 375°F and line two baking sheets with parchment.
The Dough
- Whisk the flour, cream of tartar, baking soda and salt.
- Beat the butter and sugar with a mixer on medium-high until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla. On low speed, mix in the flour mixture just until combined.
The Coating
- Stir the sugar and cinnamon together in a shallow bowl. Roll the dough into 1 1/2-inch balls (about 1 1/2 tablespoons each), roll each in the cinnamon sugar and set them 2 inches apart on the sheets.
- Bake one sheet at a time until the edges are set and the tops are puffed and crackled but still look soft in the center, 9 to 11 minutes.
- Cool on the sheet 5 minutes; the cookies will settle and wrinkle. Move to a rack and repeat with the remaining dough.