The best Snickerdoodle Recipe you will ever make! Our cookie is crisp on the outside, soft and fluffy on the inside with the best sweet vanilla and cinnamon flavor! These are perfect for the holidays, but also delicious to make all year long.
Preheat oven to 400˚F. Line 2 or 3 baking sheet with parchment and set aside.
In a large bowl combine flour, cream of tartar, baking soda, and salt. Whisk together and set aside.
In the bowl of a stand mixer (or using an electric mixer), cream together butter and sugar with a paddle attachment for 2 to 3 minutes, until mixture is fluffy.
Add eggs and vanilla to butter mixture and continue to beat together.
Add dry mixture to wet mixture and mixture together until a dough forms. Don't over-mix the dough.
In a small bowl combine sugar and cinnamon and whisk together.
Scoop 1 tablespoon sized balls of dough and roll into balls.
Roll each ball of dough into the cinnamon-sugar mixture until each ball is fully covered.
Place cookies onto the prepared baking sheet about 1 1/2 inches apart.
Bake the cookies for about 9 minutes or until cookies have puffed up, the cinnamon-sugar coating has darkened and the cookies have a slight crack on top.
Remove cookies from the oven and cool for a few minutes before transferring to a cooling rack or serving.
**The recipe makes 47 cookies (each cookies is one serving)**
Why Add Cream of Tartar to Snickerdoodles?
You will notice that most snickerdoodle recipes have cream of tartar in them. That's because the cream of tartar is a big part of what really makes cookies snickerdoodles (along with the cinnamon-sugar coating), instead of just sugar cookies. The cream of tartar adds a very subtle tanginess to the cookies as well as plays a big role in the delicious soft and chewy texture.If you don't have cream of tartar you can substitute the cream of tartar and the baking soda for 1 3/4 teaspoons baking powder. You won't have the subtle tangy flavor in the cookies, but the cookies will still be fluffy, soft, and chewy.
Make Ahead and Freezing Instructions for Our Snickerdoodle Recipe
Our cookies can be made 5 to 7 days in advance (for maximum freshness). The cookies should be stored in an airtight container and left in a cool, dry spot until ready to enjoy. If you notice the cookies begin to harden a little you can add a slice of bread to the container to soften the cookies back up.
Our baked cookies can be frozen for up to 2 months, stored in a resealable freezer bag. They can be enjoyed straight from the freezer or left on the counter for about 20 minutes to thaw.If you want to freeze the cookie dough balls, place them onto a parchment lined plate once they're coated in cinnamon-sugar, making sure the balls don't touch one another. Place the plate in the freezer for about 1 hour or until they're fully frozen. Once the dough balls are fully frozen, transfer them to a resealable freezer bag for up to 2 months. When ready to bake, transfer the frozen balls balls onto a parchment lined baking sheet and bake for 11 to 12 minutes.