Ingredients

• 1 cup (226 g) unsalted butter, softened

• ½ cup (100 g) granulated sugar

• 1 cup (200 g) light brown sugar, packed

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• 2½ cups (≈312 g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1½ teaspoons ground cinnamon

• ¼ teaspoon cream of tartar
  
  

• For the coating:

  • ¼ cup (≈50 g) granulated sugar

  • 1 ½ teaspoons ground cinnamon
    
    

Instructions

1. Preheat your oven to 350 °F (175 °C) (or 375 °F/190 °C if your recipe variation uses that temp). Line two baking sheets with parchment paper.

2. In a large mixing bowl, cream together the softened butter, granulated sugar and light brown sugar until light and fluffy (about 2-3 minutes).

3. Add the eggs one at a time, beating well after each. Then mix in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon and cream of tartar.

5. Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined—avoid over-mixing.

6. In a small bowl mix the coating sugar and cinnamon together.

7. Using a cookie scoop or tablespoon, form rounded dough balls (~1.5 tablespoons each). Roll each ball in the cinnamon-sugar coating until well-covered, and place on the prepared baking sheets leaving about 2 inches between them.

8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. (If using 375 °F, bake about 8-10 minutes as noted in some versions.)

9. Remove from the oven and allow cookies to rest on the baking sheet for about 3-5 minutes to set, then transfer to a wire rack to cool completely.
   
   

Chefify Tips

• Use cream of tartar for that classic tang and signature texture of snickerdoodles—without it, the cookies just taste like cinnamon-sugar sugar-cookies.

• Make sure the butter is properly softened (not melted) so the dough creams well and holds air for a nice rise.

• Rolling the dough balls thoroughly in cinnamon sugar gives that beautiful crackled, cinnamon-sugar crust.

• Don’t over-bake: the centers should look slightly underdone when removed—they’ll firm up as they cool and stay soft and chewy.

• Store completely cooled cookies in an airtight container at room temperature to retain their texture and flavour.