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Snickerdoodles
Soft, chewy cookies with a tangy bite from cream of tartar, rolled in cinnamon sugar.
Ingredients
| Volume | Grams |
|---|---|
| Dough | |
| 2 3/4 cups all-purpose flour | 330 g |
| 2 tsp cream of tartar | — |
| 1 tsp baking soda | 6 g |
| 1/2 tsp table salt | 3 g |
| 1 cup unsalted butter, softened | 226 g |
| 1 1/2 cups granulated sugar | 297 g |
| 2 large eggs | 100 g |
| Coating | |
| 1/4 cup granulated sugar | 50 g |
| 2 tsp ground cinnamon | — |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 400 °F and line baking sheets with parchment.
- Whisk the flour, cream of tartar, baking soda and salt.
- Beat the butter and sugar until fluffy, then beat in the eggs. Mix in the dry ingredients.
- Stir the coating sugar and cinnamon together. Roll the dough into 1 1/2-inch balls and roll each in the cinnamon sugar.
- Space 2 inches apart and bake 8–10 minutes, until set at the edges but still soft in the center. Cool 2 minutes on the sheet.
Tips
- Cream of tartar gives snickerdoodles their signature tang and chew.
- Chill soft dough 30 minutes if the balls won't hold their shape.
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