Snickerdoodles, the Perfect Cookie
Recipe type: perfect cookie
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 3 cups flour
  • ½ tsp cream of tartar
  • ½ tsp baking soda
  • 1 tsp vanilla
  • 1 cup butter, at room temperature
  • 2 cups sugar, plus more if needed
  • 2 large eggs
  • 2 tablespoons ground cinnamon, plus more if needed
  • ½ cup additional sugar
  1. Preheat the oven to 400.
  2. Sift together flour, cream of tartar, baking soda; set aside.
  3. In the bowl of an electric mixer fitted with a paddle attachment, combine softened butter and 2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. (If your mixer is 35 years old like mine is, and you're afraid at any minute that it will croak, you don't have to beat it this long.)
  4. Scrape down sides of bowl. Add eggs, and beat to combine.
  5. Add dry ingredients, and beat to combine.
  6. At this point, if you have time, chill the dough for an hour (or you can overnight) before scooping it. If you're in a hurry for Snickerdoodles (and who isn't?) you can skip this step. Trust me.
  7. In a small bowl, combine ¼ cup sugar and the ground cinnamon. Use a small ice-cream scoop or a teaspoon to scoop balls of dough, and roll in cinnamon sugar.
  8. Place about two inches apart on the prepared baking sheets.
  9. Bake until the cookies are set in center and begin to crack (they will not brown), about 10-14 minutes.
  10. Transfer sheets to a wire rack to cool.
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