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Snickerdoodle Recipe

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Soft, thick, and pillowy cinnamon‑sugar cookies that don’t require chilling — a classic snickerdoodle with a delightful crackly top.

Ingredients

Scale
  • 3 cups (375 g) all‑purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1½ tsp ground cinnamon
  • ½ tsp salt
  • 1 cup (226 g) unsalted butter, softened
  • 1⅓ cups (267 g) granulated sugar
  • 1 large egg + 1 large egg yolk, room temperature
  • 2 tsp pure vanilla extract
  • **Topping:** ⅓ cup (70 g) granulated sugar + 1 tsp ground cinnamon

Instructions

  1. Preheat oven to 375 °F (190 °C). Line two large baking sheets with parchment paper.
  2. For topping, mix together ⅓ cup sugar and 1 tsp cinnamon; set aside.
  3. In medium bowl whisk flour, cream of tartar, baking soda, cinnamon, and salt.
  4. In large bowl or stand mixer, beat butter and sugar on high until smooth and creamy (~2 min).
  5. Add egg, egg yolk, and vanilla; beat until combined. Scrape bowl as needed.
  6. On low speed, gradually add dry ingredients until dough forms (thick consistency).
  7. Roll dough into ~1.5 Tbsp (35 g) balls; roll in cinnamon‑sugar topping.
  8. Place balls ~3 in apart on prepared sheets.
  9. Bake 10 min until puffed; while warm, gently press centers with spoon.
  10. Let cookies cool on sheet 10 min, then transfer to wire rack.

Notes

  • Cookies remain soft for up to 7 days in an airtight container.
  • To free, dough balls or baked cookies freeze well—dough balls up to 2‑3 months; thaw before baking.
  • Pressing centers while warm helps maintain a flat, crackly top.
  • Use just‑softened butter and slightly under‑bake for best texture.

Nutrition

Keywords: snickerdoodle, cinnamon sugar cookies, soft cookies, classic American cookies

Find it online: https://zesticook.com/snickerdoodle-recipe/