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Soft and Puffy Cinnamon Sugar Snickerdoodles

Ingredients · Serves 36 · Prep 20 min · Total 45 min

  • Dough
  • 2 ¾ cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • Cinnamon sugar
  • ¼ cup granulated sugar
  • 1 tbsp ground cinnamon
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Soft and Puffy Cinnamon Sugar Snickerdoodles

Steps

  1. Heat the oven to 400°F (200°C) and line two sheet pans with parchment.
  2. Whisk the flour, cream of tartar, baking soda and salt in a medium bowl.
  3. Beat the butter and 1 1/2 cups sugar in a large bowl until light and fluffy.
  4. Beat in the eggs one at a time, then the vanilla. Mix in the flour mixture on low until no dry flour remains.
  5. Stir the 1/4 cup sugar and the cinnamon together in a small shallow bowl.
  6. Roll the dough into 1 1/4-inch balls, roll each one in the cinnamon sugar until fully coated, and set them 2 inches apart on the pans.
  7. Bake one pan at a time until the cookies puff and crack on top and the edges are just set. They should still look soft in the middle.
  8. Cool on the pan 5 minutes; they'll settle and crinkle as they cool. Move to a rack.