Snickerdoodle Cookies
Soft cinnamon-sugar cookies with chewy middles and tiny crisp edges — the kind of bake that makes December smell like a hug.
Overview
Ingredients
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Cookie scoop
- Baking sheets
- Parchment paper
- Wire rack
Method
Mix the dough
Heat the oven to 375°F and line two baking sheets with parchment. Stir 3 tablespoons sugar with the cinnamon in a shallow dish. Cream the butter with the remaining sugar until light, then beat in the egg and egg yolk. Mix in cream of tartar, baking soda, vanilla, and salt. Add the flour gradually until just combined.
Roll in cinnamon sugar
Scoop 2-tablespoon portions and roll into balls with your hands. Coat each ball in the cinnamon sugar and set on the sheets with at least 2 inches between them.
Bake until puffed
Bake one sheet at a time for 8 to 9 minutes until the cookies look puffed and a little underdone. Cool 10 minutes on the sheet, then move to a rack.
Tips
Nutrition
Storage
Frequently asked
Can I change it a little?+
Yes — keep the heart of the method and swap toppings or veggies as you like.
How do I store leftovers?+
Cool, cover, and refrigerate. Reheat gently when needed.
Is this hard?+
No — easy steps, soft kitchen energy.
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