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Soft, puffy cinnamon-sugar cookies with that unmistakable crackled top and subtle tang from cream of tartar. This is the snickerdoodle your grandmother made, and her grandmother before her.
The snickerdoodle is proof that American baking has always had a sense of humor. That ridiculous name likely traces back to German immigrants and their Schneckennudeln, cinnamon-dusted pastries that got Americanized somewhere between Pennsylvania and the Midwest. By the 1800s, snickerdoodles had become a fixture of church bake sales, county fairs, and holiday cookie exchanges from coast to coast.
What separates a proper snickerdoodle from an ordinary sugar cookie rolled in cinnamon? Cream of tartar. That mysterious white powder in the back of your pantry is an acid, a byproduct of winemaking, and it does two things no other ingredient can replicate. First, it creates tenderness by interfering with gluten development. Second, it provides that distinctive tang, a subtle sourness that cuts through the sweetness and keeps you reaching for another cookie.
These are soft cookies. Not crispy, not chewy in the brownie sense, but pillowy and yielding with a slight resistance when you bite through the cinnamon-sugar crust. The crackled top happens naturally as the cookies puff in the oven's heat, then settle as they cool. Don't overbake them. They should look slightly underdone when you pull them out. Residual heat finishes the job.
I've watched generations of children roll these dough balls in cinnamon sugar, their small hands coated in sweetness, utterly delighted by the simple task. This is a recipe that invites participation. Let the little ones help. The cookies will taste better for it.
Quantity
2 3/4 cups (345g)
Quantity
2 teaspoons
Quantity
1 teaspoon
Quantity
1/2 teaspoon
Quantity
1 cup (2 sticks / 227g)
softened
Quantity
1 1/2 cups (300g)
Quantity
2
room temperature
Quantity
1 teaspoon
Quantity
3 tablespoons
for rolling
Quantity
1 tablespoon
for rolling
| Ingredient | Quantity |
|---|---|
| all-purpose flour | 2 3/4 cups (345g) |
| cream of tartar | 2 teaspoons |
| baking soda | 1 teaspoon |
| fine sea salt | 1/2 teaspoon |
| unsalted buttersoftened | 1 cup (2 sticks / 227g) |
| granulated sugar | 1 1/2 cups (300g) |
| large eggsroom temperature | 2 |
| pure vanilla extract | 1 teaspoon |
| granulated sugarfor rolling | 3 tablespoons |
| ground cinnamonfor rolling | 1 tablespoon |
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt until thoroughly combined. The cream of tartar tends to clump, so break up any lumps with your fingers or press them against the side of the bowl. Set aside.
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium speed for 3 to 4 minutes. You're looking for the mixture to turn pale and fluffy, nearly doubled in volume. This step incorporates air that helps the cookies puff. Don't shortchange it.
Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl with a rubber spatula. Add the vanilla and mix briefly to combine. The mixture may look slightly curdled at this stage. That's normal.
Add the flour mixture to the butter mixture in two additions, mixing on low speed just until no dry streaks remain. The dough will be soft but should hold together when pressed. Resist the urge to overmix. Overworked dough produces tough cookies.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until the dough is firm enough to roll into balls without sticking to your hands. Cold dough spreads less in the oven, producing thicker, puffier cookies with better definition.
While the dough chills, whisk together the 3 tablespoons sugar and cinnamon in a shallow bowl. The cinnamon should be evenly distributed with no visible streaks. This coating creates the signature appearance and adds that warm spice fragrance the moment the cookies emerge from the oven.
Position racks in the upper and lower thirds of your oven and preheat to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats. Ungreased pans work fine, but parchment makes cleanup easier and promotes even browning.
Scoop tablespoon-sized portions of dough (about 25g each) and roll between your palms to form smooth balls. Drop each ball into the cinnamon sugar and roll to coat completely. Place coated dough balls on prepared baking sheets, spacing them 2 inches apart. They spread as they bake.
Bake for 8 to 10 minutes, rotating the pans from top to bottom and front to back halfway through. The cookies are done when the edges are set and lightly golden but the centers still look slightly underdone and puffy. They will appear cracked on top. Pull them from the oven when you think they need another minute. They don't.
Let the cookies rest on the baking sheets for 5 minutes. This allows them to set without crumbling when moved. Transfer to a wire rack to cool completely. They're wonderful warm, but the texture improves after 15 minutes. The exterior develops that slight crispness while the interior stays soft.
1 serving (about 31g)
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