Snickerdoodles

Buttery, Tangy, Cinnamon-Coated Perfection

There are a million snickerdoodle recipes out there—but this one’s special. With no vanilla, no frills, and no distractions, it lets the buttery dough, warm cinnamon, and signature cream of tartar tang shine through. These bake up thick, soft in the center, and with a beautifully crinkled top. If you're a snickerdoodle purist (or just a butter enthusiast), this is the one. Make sure you use a super amazing cinnamon (one that hasn't been in your pantry a million years) to make this shine! I'm addicted to the Burlap and Barrel Royal Cinnamon and actually opt for the large container since I find myself flying through the little ones.

NOTE: I'm changing back to sea level recipes going forward since I am now at lower elevation.

If you are baking at altitude, please cut the cream of tartar and baking soda measurement in half.

Ingredients

(makes about 48 cookies)

Dry Ingredients
5 cups | 625 g | all-purpose flour
1 tablespoon | 15 g | cream of tartar
1½ teaspoons | 8 g | baking soda
½ teaspoon | 2 g | kosher salt

Wet Ingredients
1½ cups | 340 g | unsalted butter, softened
2 cups | 440 g | granulated sugar
3 tablespoons | 45 g | invert sugar or light corn syrup
3 | — | large eggs (150 g)

Cinnamon Sugar for Rolling
½ cup | 100 g | granulated sugar
2 tablespoons | 12 g | ground cinnamon

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and invert sugar on medium speed until light and fluffy, about 3–4 minutes.

Add eggs one at a time, mixing well and scraping down the bowl between each addition.

In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.

Add the dry ingredients to the wet mixture and mix on low speed until just combined. Do not overmix.

Cover the dough and chill until firm—at least 1 hour or overnight.

Preheat the oven to 275°F (135°C). Line baking sheets with parchment paper.

In a small bowl, mix together the cinnamon and sugar for rolling.

Portion the dough into 1½ tablespoon balls (about 30–35 g each). Roll each ball in the cinnamon sugar to coat thoroughly.

Place on the prepared baking sheets, spacing about 2 inches apart. If you're looking to get ahead on your prep for baking or want to have them on had for a little snack instead of baking the whole tray, pop them in the freezer

Bake for 12–15 minutes, or until the edges are set but the centers still look soft and pale. They’ll continue to bake on the tray.

Let cool for 5 minutes on the pan before transferring to a wire rack.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. Freeze for up to 2 months.