Description
These snickerdoodle cookies combine Southern tradition with a chewy center, a crisp cinnamon-sugar crust, and a nostalgic tang from cream of tartar. Perfectly cozy for any season, they balance comfort and creativity in every bite.
Ingredients
2 ¾ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
1 cup unsalted butter (room temperature)
1 ½ cups sugar (plus ¼ cup for rolling)
2 large eggs (room temperature)
1 tbsp cinnamon (for coating mix)
Instructions
1. Preheat your oven to 375°F. Line two baking sheets with parchment.
2. In a bowl, whisk together flour, baking soda, cream of tartar, and salt.
3. Cream butter and sugar in a stand mixer for 2–3 minutes until fluffy.
4. Add eggs one at a time, mixing well after each.
5. Gradually add dry ingredients, scraping down the sides.
6. In a small bowl, combine the cinnamon and remaining sugar for rolling.
7. Roll dough into 1½-inch balls, coat generously in cinnamon sugar, and place 2 inches apart.
8. Bake for 8–10 minutes. Cookies should look set with slight crackling on top.
9. Cool on the sheet for 3 minutes, then transfer to wire racks.
Notes
Optional: Chill dough for 30 minutes for thicker cookies and deeper flavor.
Try add-ins like browned butter, white chocolate chips, or a pinch of cayenne for variation.
Store at room temperature for up to 5 days or freeze dough balls for later baking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
Keywords: snickerdoodle, cookies, cinnamon, Southern, chewy, easy baking