Perfect Snickerdoodles
The perfect, pillowy, soft snickerdoodles.
Servings Prep Time
36cookeis 20minutes
Cook Time
Servings Prep Time
36cookeis 20minutes
Cook Time
topping for rolling
  1. Preheat oven to 350 Mix flour, baking powder, cream of tartar, salt, and cinnamon together in a mixing bowl, set aside.
  2. In a stand mixer (a hand mixer will work as well), cream the butter until smooth, then add the granulated and brown sugar to the bowl and allow to cream until fluffy.
  3. Add the vanilla and the eggs one at a time allowing the mixer to combine the ingredients thoroughly.
  4. Slowly, incorporate the dry ingredients into the wet. Be careful to not overmix the dough
  5. Cover the bowl and put in the refrigerator for 1-2 hours. You can take up to 12 hours if you want to make it the day before.
  6. Mix the topping cinnamon & sugar together
  7. Using a 1 1/2 tbsp scoop, measure your dough and roll into a ball. then dip the ball into the cinnamon & sugar topping making sure to get the entire ball covered evenly.
  8. Place the balls 2″ apart on a silicone mat or parchment lined baking sheet.
  9. Bake cookies for 11-13 minutes
  10. Cool on baking sheet for 5-10 minutes before transferring to a cooling rack
  11. Store in an air tight container for up to a week.
Recipe Notes

You can also freeze this dough into balls to bake at a later time. When I’m trying to behave on my dieting I will freeze them and bake 1-2 when my husband wants a couple cookies.  It would probably be good in the freezer for a couple weeks at least, but it never lasts that long in my house.

I hope you enjoy these cookies.  Please leave me any feedback in the comments.