Cooking Lucid
Snickerdoodle Cookies
Soft, pillowy cookies rolled in cinnamon sugar with a slight tang from cream of tartar. A vintage favorite that never goes out of style.
Prep 15 min
Cook 10 min
Total 25 min
Serves 24
Ingredients
Step 1 — Cookie dough
- 1 cup unsalted butter (softened)
- 1½ cups granulated sugar
- 2 large eggs
- 2¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 tsp vanilla extract
Step 2 — Cinnamon sugar coating
- 3 tbsp granulated sugar
- 1 tbsp ground cinnamon
Instructions
- 1
Make the dough
Preheat oven to 375°F. Beat butter and 1½ cups sugar until fluffy. Beat in eggs and vanilla. Whisk flour, cream of tartar, baking soda, and salt. Mix into wet ingredients until combined.
- 2
Roll and bake
Mix 3 tbsp sugar with cinnamon. Roll dough into 1½-inch balls, then roll in cinnamon sugar. Place 2 inches apart on lined baking sheets. Bake 9–11 minutes until edges are set but centers look soft.
Nutrition per serving: 150 cal · 2g protein · 22g carbs · 6g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
