Chewy Cinnamon-Sugar Snickerdoodles
Cream of tartar is what makes them snickerdoodles, not sugar cookies.
Method · 9 steps
- 1
Whisk flour, cream of tartar, baking soda, and salt in a bowl. Set aside.
- 2
In a stand mixer with paddle, beat room-temp butter and 1 1/2 cups sugar on medium-high 3 minutes until pale and fluffy. This is the creaming stage and it builds structure — don't rush it.
- 3
Add eggs one at a time, beating 30 seconds after each. Add vanilla.
- 4
Reduce mixer to low. Add flour mixture in two additions, mixing just until combined. Do not overmix.
- 5
Chill dough in the bowl 30 minutes — this firms the butter so cookies don't spread into thin discs.
- 6
Preheat oven to 375°F. Line two half-sheet pans with parchment.
- 7
In a small bowl, whisk 1/4 cup sugar with cinnamon. Scoop 1.5-tablespoon balls of dough (about 35g each), roll in the cinnamon sugar to coat heavily, and place 2 inches apart.
- 8
Bake 10-12 minutes until edges are set and tops are crackled but centers still look soft. They will look underdone — they set on the pan.
- 9
Cool on the pan 5 minutes, then transfer to a rack.
Chef's notes
- →Cream of tartar is required. Baking powder is not a substitute — you lose the tang and chew.
- →Room-temp butter is butter that dents when you press it, not soft and greasy. Pull from fridge 45 minutes before.
- →Roll the dough balls heavily in cinnamon sugar — a light coating disappears into the cookie.
Storage
Airtight at room temp 5 days. Freeze dough balls (after rolling in cinnamon sugar) up to 3 months.
