Snickerdoodles

Soft-centered cinnamon-sugar cookies get their classic tang from cream of tartar and a brief chill before baking.

55 min

24 cookies

Ingredients

2 3/4 cups all-purpose flour

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp fine salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs, room temperature

2 tsp vanilla extract

1/4 cup granulated sugar, for coating

1 tbsp ground cinnamon

Two baking sheets · Parchment paper · Electric mixer · Wire rack · Cookie scoop

Watch the centers

Puffed, pale centers may look soft at first; the cookies settle and finish setting as they cool on the pan.

Chill for easier shaping

A short chill firms the dough enough to scoop evenly and helps the cookies keep a soft middle.

01. Heat oven to 375 F and line two sheets so the pans are ready when the dough is portioned.

02. Whisk flour, cream of tartar, baking soda, and salt until the leaveners are evenly distributed.

03. Cream butter and 1 1/2 cups sugar until pale and fluffy, which aerates the dough for a tender rise.

04. Beat in eggs one at a time, then vanilla, until the mixture looks smooth and cohesive.

05. Mix in the dry ingredients on low only until the flour disappears; overmixing can make cookies firm.

06. Cover and chill dough for 20 minutes, until it is easy to portion while staying soft.

07. Combine coating sugar and cinnamon. Scoop 24 even portions and roll each thoroughly so the crust bakes on all sides.

08. Space balls 2 inches apart and bake 9 to 11 minutes, rotating the sheets halfway; remove them when edges set and centers remain pale.

09. Let cookies stand on the hot sheets for 5 minutes before moving to a rack, where carryover heat finishes the centers.