American
Classic Snickerdoodles
Cream-of-tartar dough rolled in cinnamon sugar bakes into crackled snickerdoodles with crisp rims, soft chewy centers, and the classic subtle tang.
24 servings · 25 minutes prep · 22 minutes cook
Ingredients
Cookie Dough
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 3/4 teaspoon Diamond Crystal kosher salt
- 10 tablespoons softened unsalted butter
- 6 tablespoons nonhydrogenated vegetable shortening
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Cinnamon Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Directions
Mix and Chill the Dough
- Whisk the flour, cream of tartar, baking soda, and salt until no leavener lumps remain.
- Beat the butter, shortening, and sugar on medium for 3 minutes until pale and aerated. Beat in the eggs one at a time, then the vanilla. Mix in dry ingredients on low just until combined; chill 30 minutes.
Coat and Portion
- Heat the oven to 375°F (190°C). Stir the coating sugar and cinnamon in a shallow bowl.
- Scoop 2-tablespoon portions weighing about 40 g each, roll into smooth 1 1/2-inch balls, and roll each ball twice in cinnamon sugar. Arrange 3 inches apart on ungreased or parchment-lined sheets.
Bake for Soft Centers
- Bake one sheet at a time for 10–12 minutes, rotating once, until edges are set and faintly golden while centers remain puffed and soft. Do not wait for the centers to look dry.
- Cool on the sheet for 5 minutes, then transfer to a wire rack. Let cool completely before stacking so trapped steam does not soften the cinnamon crust.
