Soft & cinnamon-sugary snickerdoodles

Soft & cinnamon-sugary snickerdoodles

A delicate crackle, a soft middle, and that unmistakable cinnamon-sugar hug.

Prep

15 minutes

Bake

12 minutes

Total

42 minutes

Yield

24 cookies

Includes 15 minutes chilling. Total is for the first batch, before cooling; allow extra time for additional trays.

Ingredients

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• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 2 tablespoons granulated sugar, for coating
• 2 teaspoons ground cinnamon, for coating

Instructions

1. Heat the oven to 350°F and line two baking sheets with parchment.
2. Beat butter and 3/4 cup sugar for 2 minutes. Beat in the egg and vanilla, scraping the bowl.
3. Whisk flour, cream of tartar, baking soda, and salt. Stir into the wet mixture just until combined. Chill for 15 minutes.
4. Mix coating sugar and cinnamon in a shallow bowl. Roll level tablespoon portions of dough into balls and coat each in cinnamon sugar.
5. Place 2 inches apart. Bake one sheet at a time for 10–12 minutes, until puffed and lightly golden at the edges. Cook time is per batch.
6. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.

A little baking advice

Keep the dough balls equal in size so the centers set together. If your kitchen is warm, return waiting portions to the refrigerator.

Substitutions & variations

Do not simply omit cream of tartar: it changes both the flavor and the leavening. You can use an equal amount of a different ground cinnamon variety without changing the method.

Storage & freezing

Store airtight for up to 4 days at room temperature. Freeze baked cookies for up to 2 months. Uncoated dough balls can be frozen for 2 months; thaw in the refrigerator, roll in cinnamon sugar, and bake as directed.