Soft-Baked Snickerdoodle Cookies With Tangy Cream of Tartar
By Claire Dunn
Cook
12 min
Total
12 min
Servings
4
Level
Easy
Choose fresh cream of tartar for its classic tang and reliable spread in these soft-baked snickerdoodle cookies. It works with cinnamon sugar to create crisp-coated, puffy cookies with chewy centers, and the dough goes straight from mixing bowl to oven without chilling.
Softened unsalted butter is creamed with white and light brown sugars, which adds moisture while keeping the classic pale snickerdoodle look. One egg and vanilla make the mixture smooth before flour, cream of tartar, baking soda, and salt are added. The separate cinnamon-sugar coating uses white sugar, ground cinnamon, and an optional pinch of salt for a crisp outer layer.
The butter and sugars should become light, fluffy, and pale yellow before the egg goes in; this aeration supports the puffy texture. After adding the flour mixture, stop as soon as flour streaks disappear, because extended mixing can make cookies tough. Bake until the edges are set and lightly golden while the centers still look soft and slightly underbaked.
Leave the cookies on the baking sheet for five minutes before moving them to a cooling rack, since they are fragile right from the oven. Serve once cooled, when the cinnamon-sugar shell has set around the soft center. The source notes that properly stored cookies stay soft for days.
Why you'll love this recipe
- Fresh cream of tartar supplies the distinctive tang that separates these cookies from cinnamon-coated sugar cookies while helping the dough spread in a controlled way.
- Light brown sugar contributes moisture and depth, so a modest amount supports soft centers without changing the pale, classic snickerdoodle appearance.
- Granulated sugar appears in both the dough and coating, making one familiar pantry ingredient carry the cookie structure and the crisp cinnamon shell.
- A small amount of baking soda supports lift alongside cream of tartar, producing puffy cookies rather than flat rounds when the butter is properly softened.
- The cinnamon-sugar coating uses only sugar, cinnamon, and optional salt, so fresh, bold cinnamon has a clear role in every bite.
- Measured flour is added only until combined, preserving the tender texture while letting the butter, sugars, and cream of tartar remain the main flavors.
Ingredients
- •1 cup unsalted butter (226 g, softened)
- •1 cup granulated white sugar (200 g)
- •0.5 cup light brown sugar (100 g, packed)
- •1 large egg (room temperature)
- •1 tsp vanilla extract
- •2.25 cups all-purpose flour (280 g; spooned and leveled)
- •1.5 tsp cream of tartar
- •0.5 tsp baking soda
- •0.5 tsp salt
- •0.5 cup granulated white sugar (100 g, for coating)
- •1.5 tsp ground cinnamon
- •salt (extra pinch, optional, for coating)
Instructions
- 1
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2
Beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 2 to 3 minutes, until light, fluffy, and pale yellow.
- 3
Add the egg and vanilla extract, then beat on medium speed until just combined, smooth, and glossy. Scrape down the sides of the bowl.
- 4
In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- 5
Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined and no flour streaks remain.
- 6
In a small bowl, mix the granulated sugar, cinnamon, and optional pinch of salt for the coating.
- 7
Scoop portions of dough, about 1.5 tablespoons each, and roll into smooth balls. Roll each ball in the cinnamon-sugar mixture and place on the prepared sheets about 2 inches apart.
- 8
Bake for 10 to 12 minutes, until the edges are set and slightly golden but the centers still look soft and slightly underbaked. If baking two sheets, rotate them halfway through.
- 9
Cool the cookies on the baking sheets for 5 minutes, then transfer them to a cooling rack.
FAQ
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
