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Snickerdoodles

Snickerdoodles – GoodLifeBlu
CookiesBaked GoodsCinnamonClassic

Soft & Chewy Snickerdoodles — The Cinnamon Cookie That Never Gets Old

Buttery, soft, perfectly chewy cookies rolled in cinnamon sugar with that signature crinkled top and a slight tang from cream of tartar. The cookie that smells like a warm kitchen and tastes like a good memory.

Prep
15 min
Bake
11 min
Serves
36 cookies
Est. Cost
~$4

The cream of tartar is what makes a snickerdoodle a snickerdoodle — not just a cinnamon sugar cookie. It gives it that subtle tangy flavor and that soft, chewy texture that sets it apart. Don't skip it. Don't substitute it. And pull them out when they still look a little underdone. They'll be perfect by the time they cool.

— Blu
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Ingredients

The Cookie Dough
All-purpose flour2¾ cups
Cream of tartar2 tsp
Baking soda1 tsp
Salt¼ tsp
Butter, softened1 cup (2 sticks)
Granulated sugar1½ cups
Eggs2 large
Vanilla extract1 tsp
The Cinnamon Sugar Coating
Granulated sugar3 tbsp
Ground cinnamon1 tbsp
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Steps

  • 01Preheat oven to 375°F. Line two baking sheets with parchment paper. Mix the cinnamon sugar coating together in a small bowl and set aside.
  • 02In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside. In a large bowl, beat butter and sugar together on medium-high speed until light and fluffy, about 3 minutes.
  • 03Add eggs one at a time, beating well after each. Add vanilla. Gradually mix in the flour mixture on low speed until just combined. Don't overmix.
  • 04Roll dough into 1½ inch balls. Roll each ball generously in the cinnamon sugar mixture until fully coated. Place 2 inches apart on the prepared baking sheets.
  • 05Bake 10–11 minutes until the edges are just set but the centers still look slightly underdone and puffy. They will flatten and firm up as they cool. Do not overbake.
  • 06Cool on the pan for 5 minutes before transferring to a wire rack. This is where the magic finishes happening — they settle into that perfect soft, chewy texture right on the hot pan.
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Blu's Tips

🌀
Cream of Tartar is Non-Negotiable
This is the ingredient that makes a snickerdoodle a snickerdoodle. It creates that slight tangy flavor and gives the cookie its signature soft, chewy texture. No substitute will give you the same result.
🧈
Softened Butter Only
Your butter needs to be truly softened — not melted, not cold. Press your finger in and it should leave an indent easily. Properly softened butter creams up light and fluffy and gives you a better cookie every time.
⏱️
Pull Them Early
The centers will look puffy and underdone when you pull them out — that's exactly right. They finish setting up on the hot pan as they cool. Waiting until they look done means they'll be overbaked and crispy instead of soft and chewy.
❄️
Chill for Thicker Cookies
If you want slightly thicker, puffier snickerdoodles, refrigerate the dough for 30 minutes before rolling. Cold dough spreads less in the oven and gives you a taller, chewier cookie.
✦ ✦ ✦
Storage & Leftovers
Room Temp
5 days, airtight container
Freezer (baked)
3 months
Freezer (dough)
3 months, roll before freezing

Warm cinnamon. Soft center. A little tang that keeps you coming back. That's the snickerdoodle. — Blu

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