Cinnamon Sugar Cookies
Classic snickerdoodles, soft and pillowy with a faint tang from cream of tartar, rolled in cinnamon sugar and baked until the edges crackle.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 24
Cream of tartar gives snickerdoodles their signature tang and soft texture, so don’t skip it. Pull them while the centers still look underdone for the chewiest result. Stored airtight, they keep for up to 5 days.
Method
-
Heat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
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Whisk the flour, cream of tartar, baking soda and salt in a medium bowl.
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Beat the butter and 1 1/2 cups sugar for , until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
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Stir in the flour mixture until just combined. Chill the dough for if it feels sticky.
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Mix the rolling sugar and cinnamon in a shallow bowl. Roll the dough into 1 1/2-inch balls and coat each one generously in the cinnamon sugar.
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Place the balls 2 inches apart on the baking sheets and bake for , until the edges are set and the centers still look slightly soft.
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Cool on the pan for , then move to a rack. The cookies will deflate a little as they cool, which keeps them chewy.
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