Best Soft 24-Minute Snickerdoodles Now
Make the best soft and chewy snickerdoodles in just 25 minutes with a signature crackled top using cream of tartar for a delightful tang.
Equipment
- oven
- mixing bowls
- baking sheets
- parchment paper
- whisk
- electric mixer
Ingredients
Base Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar, divided
- 2 large eggs
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 3 tablespoons ground cinnamon
Instructions
Baking Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 cup of the granulated sugar until light and fluffy. Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small, shallow bowl, mix the remaining ½ cup of granulated sugar with the ground cinnamon.
- Roll the dough into 1-inch balls. Roll each ball thoroughly in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes. The edges should be set, but the centers should still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the best crackle, chill the dough balls for 15 minutes before rolling them in the cinnamon-sugar mixture. Cream of tartar is necessary; it reacts with the baking soda to give snickerdoodles their characteristic slight tang and texture. Do not overbake; soft centers are key to a chewy cookie.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 85mgFiber: 0.5gSugar: 14g
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