Cinnamon Sugar Snickerdoodles
These classic Snickerdoodles are soft, chewy, and perfectly spiced with cinnamon sugar. They feature a signature tang from cream of tartar and bake to a delightfully crackled top.
Ingredients
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1.5 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2.75 cup all-purpose flour spooned and leveled
- 2 tsp cream of tartar
- 1 tsp baking soda
- 0.5 tsp salt
- 0.25 cup granulated sugar for rolling
- 1 tbsp ground cinnamon for rolling
Notes
Storage: Keep in an airtight container at room temperature for up to 1 week. Make-Ahead: Dough balls can be rolled in cinnamon sugar and frozen on a baking sheet, then transferred to a freezer bag for up to 3 months; bake from frozen, adding 1-2 extra minutes. Variations: Add 1/2 tsp nutmeg to the cinnamon sugar for extra warmth, or use a mix of white and brown sugar in the dough for deeper flavor. For crispier cookies, bake 1-2 minutes longer.