Snickerdoodle Cookies (American Cinnamon-Sugar Baked Cookies)
Snickerdoodles are rolled in cinnamon sugar before baking, which creates a crackled, patterned surface and perfumes each cookie with warm spice from edge to center. Cream of tartar in the dough gives snickerdoodles their signature tanginess - a faint, pleasant acidity that distinguishes them from ordinary sugar cookies - and contributes to the soft, pillowy interior that stays chewy even after cooling. The exterior develops a thin, lightly crisp shell where the cinnamon sugar caramelizes, but the center remains dense and yielding. A high butter-to-flour ratio keeps the cookies tender for days. The cinnamon coating also darkens attractively in the oven, producing the distinctive web of cracks across the top. Paired with a glass of cold milk, the warm spice and cool dairy play off each other in a combination that has made snickerdoodles a staple of American home baking.
Adjust Servings
Instructions
- 1
Cream room-temperature butter and sugar until fluffy.
- 2
Add egg and vanilla, mix to combine.
- 3
Sift in flour, cream of tartar, and baking soda, mix into dough.
- 4
Combine cinnamon and sugar for the coating.
- 5
Roll dough into 2cm balls, coat in cinnamon sugar, place on baking sheet.
- 6
Bake at 175°C for 10-12 minutes, removing when edges are just set.
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