The Best Soft and Fluffy Snickerdoodles

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Soft and fluffy Snickerdoodle cookies with cinnamon and sugar are perfectly sweet, a little tangy, and incredibly easy to make!

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings:

Preheat oven to 350f and set rack to the middle level. Line baking sheets with parchment paper or silicon baking mats.
In a medium bowl, combine the flour, cream of tartar, cinnamon, baking soda, and salt and set aside.
In a large bowl with a hand mixer, or the bowl of a stand mixer, cream the butter and sugar. Add the eggs and vanilla and mix until combined.
Combine the dry ingredients with the butter mixture and mix until combined.
In a small bowl, combine the ingredients for the cinnamon sugar coating.
Using a medium cookie scoop, scoop the dough out and roll it into a ball. Place the ball into the cinnamon sugar mixture and coat well. Place the dough ball onto the cookie sheet. Repeat for the remaining dough, spacing the balls ~3 inches apart.
Bake for 9-10 minutes or until the edges turn lightly golden. While the cookies are warm, lightly press the center down with a spoon to slightly flatten the cookies and if desired sprinkle extra cinnamon sugar on top. After 10 minutes of cooling, place the cookies onto a wire rack to completely cool before storing.

Makes approximately 30-36 medium-sized cookies by using a medium (#30 or #40) cooking scoop.
Cookies can be stored for up to 7 days in an airtight container or they can be frozen for up to 3 months.
This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.