Soft, buttery snickerdoodles with crisp cinnamon-sugar shells and a perfectly chewy centre. A treasured family recipe — made with love, for Jacob Robinett.
What You Need
- 2¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- ¼ cup light brown sugar
- 1 cup granulated sugar (for the dough)
- ½ cup + 2 tbsp granulated sugar (for rolling)
- 2 large eggs
- 1½ tsp vanilla extract
- 2 tbsp ground cinnamon (for rolling)
Method
- Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper.
- In a large bowl, cream the butter, brown sugar and 1 cup of granulated sugar together until light and fluffy — about 3 minutes.
- Add the eggs and vanilla extract and mix until fully combined.
- In a separate bowl, sift together the flour, cream of tartar, baking soda and salt.
- Add the dry ingredients into the wet ingredients and mix until a soft cookie dough forms. Do not over-mix.
- In a small bowl, mix together the remaining ½ cup + 2 tbsp granulated sugar with the 2 tbsp ground cinnamon to make the rolling mixture.
- Roll the dough into balls (about 1½ tablespoon each) and roll each ball thoroughly in the cinnamon-sugar mixture to coat all over.
- Place on the prepared baking sheet, spacing the balls approximately 1 inch apart.
- Bake for 15 minutes until the edges are set. The centres may look slightly underdone — they firm up as they cool.
- Leave on the tray for 5 minutes before transferring to a wire rack. Yum!
Tips & Notes
- Cream of tartar is what makes a snickerdoodle a snickerdoodle — it gives the distinctive tangy flavour and chewy texture. Do not substitute baking powder.
- Room temperature butter is essential for proper creaming. Take it out of the fridge at least 1 hour ahead.
- Do not overbake — 15 minutes gives a soft, chewy centre. They continue to cook on the hot tray after coming out of the oven.
- The dough can be rolled into balls and frozen raw. Bake straight from frozen, adding 2–3 extra minutes.
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