Cinnamon Sugar Snickerdoodle Cookies
A tangy cream-of-tartar dough and a generous cinnamon coating make these soft-centered snickerdoodles.
A tangy cream-of-tartar dough and a generous cinnamon coating make these soft-centered snickerdoodles. Cream the butter with sugar for an even texture and chill the dough briefly if it feels too soft to roll. Take the cookies out when their edges set but the centers still look a little soft; they will firm up on the baking sheet. Heat oven to 180°C (350°F); beat softened butter with dough sugar until fluffy, then beat in eggs and vanilla. Whisk flour, cream of tartar, baking soda and salt; mix into butter mixture until a soft dough forms. Mix coating sugar and cinnamon; roll heaped tablespoons of dough into balls and coat each in the mixture.
Recipe card
Cinnamon Sugar Snickerdoodle Cookies
Equipment: Mixing bowls, measuring tools, scale and appropriate baking pan or appliance
Ingredients
Instructions
Cream
Heat oven to 180°C (350°F); beat softened butter with dough sugar until fluffy, then beat in eggs and vanilla.
Dry
Whisk flour, cream of tartar, baking soda and salt; mix into butter mixture until a soft dough forms.
Coat
Mix coating sugar and cinnamon; roll heaped tablespoons of dough into balls and coat each in the mixture.
Bake
Place well apart on lined trays and bake 10 to 12 minutes until rims set and centers look slightly soft.
Cool
Leave on the trays 5 minutes, then transfer to a rack until fully cooled.
How to tell when it is ready
Leave on the trays 5 minutes, then transfer to a rack until fully cooled.
Tips
- Heat oven to 180°C (350°F).
- Whisk flour, cream of tartar, baking soda and salt.
- Mix coating sugar and cinnamon.
- Place well apart on lined trays and bake 10 to 12 minutes until rims set and centers look slightly soft.
Troubleshooting
- If cookies spread too much, chill dough 20 minutes.
- If they come out hard, bake until edges set rather than fully browned.
Substitutions
- Use caster sugar at the same weight as granulated.
- Use a little vanilla extract instead of vanilla sugar.
Variations
- Add a pinch of nutmeg to coating.
- Bake smaller scoops and shorten baking time.
Serving suggestions
- Serve with a glass of milk.
- Pack alongside coffee.
- Add to a holiday biscuit plate.
- Sandwich two with a little ice cream.
Make ahead
Prepare the measured ingredients in advance. Store airtight at room temperature up to 4 days or freeze baked cookies.
Storage
Store airtight at room temperature up to 4 days or freeze baked cookies.
Food safety
Bake egg-containing cookie dough fully at the edges; do not eat raw dough.
Frequently asked questions
How do I know cinnamon sugar snickerdoodle cookies is ready?
Leave on the trays 5 minutes, then transfer to a rack until fully cooled.
How should I store cinnamon sugar snickerdoodle cookies?
Store airtight at room temperature up to 4 days or freeze baked cookies.
Serve with a glass of milk. Store airtight at room temperature up to 4 days or freeze baked cookies.
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