Snickerdoodles

Name: Snickerdoodles
Total time: 35 min
Yield: About 1 1/2 dozen cookies
Ingredients: 1 1/2 cups/180 grams all-purpose flour; 1 teaspoon cream of tartar; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 10 tablespoons/140 grams unsalted butter (1 1/4 sticks), at room temperature; 3/4 cup/150 grams granulated sugar, plus 2 tablespoons; 1 large egg; 1/2 teaspoon vanilla extract; 1 tablespoon ground cinnamon

By Samantha Seneviratne

Updated Feb. 29, 2024

Snickerdoodles — Craig Lee for The New York Times

Total Time: 35 minutes
Rating: 5(4,382)
Comments: Read comments

These classic, tender cookies taste of sweet butter, cinnamon — and not much else. Since ground cinnamon plays such an important role, be sure to check that it's still fresh and spicy before making these treats. The cookies' secret ingredient, cream of tartar, is an acidic salt and a byproduct of wine making. Often used to help stabilize egg whites for meringues or as the acidic component of baking powder, it helps these cookies stay soft and chewy.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:About 1½ dozen cookies

1½cups/180 grams all-purpose flour
1teaspoon cream of tartar
½teaspoon baking soda
½teaspoon kosher salt
10tablespoons/140 grams unsalted butter (1¼ sticks), at room temperature
¾cup/150 grams granulated sugar, plus 2 tablespoons
1large egg
½teaspoon vanilla extract
1tablespoon ground cinnamon

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Make the recipe with us

Step 1
Heat the oven to 375 degrees. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
Step 2
In the bowl of an electric mixer, beat together the butter and ¾ cup sugar until fluffy, about 2 minutes, scraping down the sides as necessary. Beat in the egg until creamy, and then add the vanilla, again scraping down the sides. Add the flour mixture to the butter mixture and beat on low until just combined.
Step 3
In a small bowl, combine the remaining 2 tablespoons sugar and the cinnamon. Roll the dough into golf-ball-size balls, then roll each one in the cinnamon-sugar mixture.
Step 4
Transfer the dough to parchment-lined rimmed baking sheets, at least 3 inches apart. Bake the cookies until just set and dry in the center, 10 to 12 minutes. Do not overbake. Transfer each sheet to a rack to cool for a few minutes, then transfer the cookies to racks to cool completely.

Ratings

5 out of 5

4,382 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Allura7 years ago

These cookies are delish! I swapped out a 1/4 cup of white sugar for 1/4 cup of brown sugar to increase the chewiness of the cookies! I took them out of the oven a little early to keep them soft and buttery! So simple and so delicious!

Bubikon7 years ago

This is a nice simple recipe. I recommend putting the dough in the freezer for about 10 minutes to make the rolling into balls easier. Also, at "golf ball size" you will be lucky to get 12 cookies. I recommend slightly smaller, maybe a heaping tablespoon size if you want to get 1 1/2 dozen.

Harry B.7 years ago

You can substitute 2 teaspoons baking power for the soda and the cream of tartar.

Teri C.4 days ago

Can these be frozen after baking? I baked these last week, following the directions and they were delicious. Getting baking done for upcoming family reunion and looking for cookies, bars to bake ahead and freeze for a few weeks.

Commenter2 weeks ago

These were the best snicker doodles I have ever had!

MCB3 weeks ago

only had brown sugar so used that for everything, butter was super room temp and easy to whip by hand. perfectly chewy. incredible cookies.

Private comments are only visible to you.