🧈 Ingredients
Dry Ingredients
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2 ¾ cups (330 g) all-purpose flour
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2 teaspoons cream of tartar
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1 teaspoon baking soda
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½ teaspoon fine salt
Wet Ingredients
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1 cup (226 g) unsalted butter, softened
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1 ½ cups (300 g) granulated sugar
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2 large eggs, room temperature
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1 teaspoon pure vanilla extract
Cinnamon-Sugar Coating
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¼ cup (50 g) granulated sugar
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1 tablespoon ground cinnamon
🍪 Instructions
1. Preheat & Prep
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Heat oven to 375°F (190°C).
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Line two large baking sheets with parchment paper for perfectly even baking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
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Flour
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Cream of tartar
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Baking soda
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Salt
Set aside.
3. Cream Butter & Sugar
In a large mixing bowl (hand mixer or stand mixer):
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Beat butter + sugar on medium speed until light, pale, and fluffy—about 2–3 minutes.
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Add eggs one at a time, mixing after each addition.
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Blend in the vanilla.
This step is crucial for soft, thick cookies.
4. Combine Wet & Dry
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Add dry ingredients to the butter mixture.
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Mix on low speed until just combined.
Do NOT overmix—this is how you keep Snickerdoodles soft.
