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Professional Snickerdoodles

Professional Snickerdoodles

Professional Snickerdoodles are cookies with a perfect balance of tangy cream of tartar, deep cinnamon warmth, and a signature crispy edge with a pillowy soft center. They have a beautiful crackled surface and a flavor that makes people pause mid-bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1 cup (226g) unsalted butter, softened
  • 1½ cups (300g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2¾ cups (345g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons ground cinnamo

Method
 

  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter and 1½ cups of sugar together for 3-4 minutes until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
  6. In a small bowl, combine the remaining ¼ cup of sugar with the 3 tablespoons of cinnamon.
  7. Scoop the dough into balls and roll each ball in the cinnamon-sugar mixture.
  8. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart, and bake for 10-12 minutes.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use room temperature ingredients for better mixing. Don't overbake the cookies; they should look slightly underdone when you pull them out. Store in an airtight container at room temperature for up to 5 days.