Classic Snickerdoodles
A proper snickerdoodle should have a slight bite of acidity that cuts through the richness of the butter. If you skip the cream of tartar, you aren't making a snickerdoodle; you’re just making a sugar cookie.
Temperature matters for the texture.
Use room temperature butter so it creams properly with the sugar, creating the lift needed for a soft, pillowy cookie. If your kitchen is hot, chill the dough for 20 minutes before rolling.
- stand mixer or electric hand mixer
- large mixing bowl
- shallow bowl for the sugar coating
- baking sheets
- parchment paper
- wire cooling rack
What goes in.
- 1 cupunsalted butter, softened
- 1 1/2 cupsgranulated sugar
- 2large eggs
- 2 3/4 cupsall-purpose flour
- 1 1/2 tspcream of tartar
- 1/2 tspbaking soda
- 1/4 tspsalt
- 2 tbspgranulated sugar (for coating)
- 2 tspground cinnamon
Cream of Tartar is Essential
The cream of tartar provides the signature tang and prevents the sugar from crystallizing too quickly. It works with the baking soda to ensure the cookie rises rapidly and gains that classic cracked surface.
The method.
Preheat and prepare
Set your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream butter and sugar
Beat the 1 1/2 cups of sugar and softened butter until the mixture is pale and fluffy, usually about 3 minutes on medium-high speed.
Add wet ingredients
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
Mix dry ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually stir this into the butter mixture on low speed until just combined.
Prepare the coating
In a shallow bowl, mix the 2 tablespoons of sugar with the cinnamon.
Shape and roll
Scoop rounded tablespoons of dough, roll them into balls, and toss them in the cinnamon-sugar mixture until completely coated.
Bake
Place on the prepared sheets spaced 2 inches apart. Bake for 10 to 12 minutes. Pull them out when the edges are set but the centers still look slightly soft and underbaked.
Cool
Let them rest on the pan for 5 minutes before moving them to a wire rack to finish cooling.
Other turns to take.
Brown Butter Snickerdoodles
Brown the butter before cooling it back to room temperature to add a toasted, nutty depth to the dough.
Spiced Version
Add 1/4 teaspoon of ground cardamom or ginger to the cinnamon-sugar mixture for a warmer finish.
When it doesn't go to plan.
Do not overbake. The cookies will firm up significantly as they sit on the hot pan.
Measure your flour by spooning it into the measuring cup and leveling it off with a knife, rather than scooping directly from the bag, to avoid a dense cookie.
If the cookies are spreading too much, your butter was likely too warm.
The ones that keep coming up.
Can I substitute baking powder for cream of tartar?
No. The flavor and chemical reaction are specific to the cream of tartar. Using baking powder will result in a different texture and a lack of signature tang.
Why did my cookies come out flat?
The most common culprit is butter that was melted rather than softened, or oven heat that is too low. Ensure your butter holds a thumbprint but isn't oily.