Snickerdoodles

Snickerdoodles are a religion for me, right up there with basset hounds, Tex-Mex food, and Ethel Merman. They're everything you want in homemade cookies: soft, chewy, perfectly crisp around the edges, and flecked with cinnamon. All that's missing is a glass of milk!

What I love most about snickerdoodles is their versatility. You can take a batch anywhere and they'll be gone in two seconds flat. Bring these cookies to a bake sale, a cookout, or any neighborhood potluck. Around the holidays, I like to pack them up in little tins for friends, so they’re perfect if you’re thinking ahead for homemade Christmas food gifts. If you love cinnamon recipes as much as I do, you’ll want to bake these cookies all year long. Just wait until you try one.

How do you know when snickerdoodles are done?

Snickerdoodles are done when they're puffed and just barely set in the center. It usually takes 10 minutes or a little less. Keep a careful eye on these as your timer winds down. This is a cookie that you do not want to overbake; they need to have that chewy, soft texture. Plus, they'll continue to set up as they cool on the baking sheet.

How do you store snickerdoodles?

Store baked snickerdoodles in an airtight container at room temperature for up to two days. Unbaked dough can be refrigerated in an airtight container for up to three days; let it soften slightly at room temperature if it’s too firm to scoop. You can also freeze portioned dough balls for up to three months. Let them sit at room temperature for about 30 minutes, then roll them in cinnamon sugar and bake as directed.

How to Make Snickerdoodles

INGREDIENTS

• All-purpose flour: All-purpose flour gives the cookies enough structure to hold their shape while keeping the centers soft and chewy. Stick with it for this recipe, since bread flour can make the cookies too tough and cake flour can make them too delicate.
• Cream of tartar: This is what gives a snickerdoodle its signature tang and chewy texture. It also reacts with the baking soda to help the cookies puff up and form those lovely crackly tops.
• Baking soda: Baking soda helps the dough rise, spread, and brown in the oven. Paired with cream of tartar, it keeps the centers soft while the edges turn lightly crisp.
• Salt: A little salt balances all that sugar and brings the butter, vanilla, and cinnamon flavors to life. This recipe calls for kosher salt, so if you’re using table salt, reduce the amount slightly.
• Butter: Salted butter supplies rich flavor and helps create tender centers and crisp edges. Make sure it’s softened but not melty.
• Light brown sugar: Brown sugar brings moisture and a hint of caramel flavor, giving the cookies a little extra chew. Dark brown sugar can be substituted for a deeper molasses flavor.
• Granulated sugar: Most of the sugar sweetens the dough and helps the edges turn crisp, while the rest joins the cinnamon to make that classic sparkly coating.
• Eggs: Eggs bind the dough together while adding richness, moisture, and just enough lift. Adding them one at a time helps them blend evenly into the creamed butter and sugar.
• Vanilla extract: Vanilla rounds out the cinnamon’s warmth and gives the cookies a fuller, sweeter flavor.
• Cinnamon: Cinnamon is the star of the crackly coating, adding cozy spice to every bite.

STEP-BY-STEP INSTRUCTIONS

First, whisk together the flour, cream of tartar, baking soda, and salt. Make sure everything is evenly combined so you don’t wind up with any little pockets of baking soda in the cookies.

In a separate bowl, beat together the butter, brown sugar, and some of the granulated sugar until the mixture is light and fluffy. A stand mixer or hand mixer can be used. Add the eggs one at a time, followed by the vanilla. Scrape down the bowl as you go—the mixture should look pale, creamy, and well blended.

With the mixer running on low, gradually add the flour mixture. Stop mixing as soon as the flour is incorporated and a soft, thick dough forms.

Scoop the dough into 2-tablespoon portions, then gently roll each one between your palms to form a ball. A cookie scoop makes portioning easy, and keeping the dough balls the same size helps them bake evenly.

Stir together the cinnamon and remaining granulated sugar in a small bowl, then roll each dough ball in it until generously coated. Arrange the dough balls about 3 inches apart on lined baking sheets so they have plenty of room to spread.

Bake until the cookies are puffed and the centers look just barely set. They may look slightly underdone, but that’s just what you want! Let them sit on the baking sheets for 5 minutes before moving them to wire racks to cool completely.

A full list of ingredients and directions can be found in the recipe below.