Snickerdoodle Cookie

This super soft snickerdoodle cookie recipe will instantly win you over with its classic taste. Soft and chewy snickerdoodle cookies bursting with flavor every time.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, cream together the butter, sugar, and the brown sugar with an electric mixer on medium-high speed.

Step 2

Add the eggs and vanilla and beat just until smooth, being careful not to overmix, and scraping down the sides of the bowl.

Step 3

Add in the flour, salt, baking soda, and cream of tartar. Stir just until smooth. For a thicker cookie, you can cover the dough and refrigerate for 30 minutes.

Step 4

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.

Step 5

In a small bowl, stir together the remaining 0.25 cup sugar and cinnamon. Roll the dough into 1.5-inch size balls and then roll into the cinnamon sugar. Place onto the prepared baking sheet about 2 inches apart.

Step 6

Bake 9 to 11 minutes, or until the edges are slightly golden brown. The centers will look slightly undercooked, and that's okay. Let cool on baking sheet 5 minutes before transferring to a wire rack to cool completely.