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Soft and Chewy Classic Snickerdoodles with Cream of Tartar

A stack of freshly baked, chewy snickerdoodle cookies generously coated in cinnamon sugar, resting on a white plate.
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A reliable recipe for making thick, soft, and chewy snickerdoodles using cream of tartar for that signature tang and texture.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar for coating
  • 2 tablespoons ground cinnamon for coating

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small, shallow bowl, mix the 1/4 cup of sugar and 2 tablespoons of cinnamon for the coating.
  7. Roll the dough into balls, about 1 1/2 inches in diameter. Roll each ball thoroughly in the cinnamon-sugar mixture until fully coated.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For thicker cookies, chill the dough for 30 minutes before rolling and coating.
  • For extra buttery flavor, use high-quality butter.
  • If you do not have cream of tartar, you can substitute with 1 teaspoon of lemon juice mixed with 1/2 teaspoon of cornstarch, though the classic tang will be slightly different.

Nutrition

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