Snickerdoodle Recipe

Whisk together the all-purpose flour, baking soda, cream of tartar, and fine salt in a medium bowl until fully combined and there are no lumps. Set aside.

Cream butter and sugars

In the bowl of a stand mixer fitted with the paddle (or using a large mixing bowl and hand mixer), beat the softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar on medium speed until light, fluffy, and pale, about 2–3 minutes. Scrape down the bowl as needed.

Add eggs and vanilla

Add the eggs one at a time, beating well and scraping the bowl after each addition. Mix in the 2 teaspoons vanilla extract until combined.

With the mixer on low speed, add the dry ingredients to the wet ingredients in two additions, mixing just until incorporated after each addition. Do not overmix. The dough will be soft but firm enough to scoop. If dough seems too soft, chill 15–30 minutes.

Combine 1/4 cup granulated sugar and 2 teaspoons ground cinnamon in a shallow bowl and stir to blend.

Using a small cookie scoop or a spoon, portion dough into 1.5 tablespoon (about 22–24 g) portions for small cookies or 2 tablespoon (about 30 g) portions for larger cookies. Roll each portion between your palms into a smooth ball.

Roll each dough ball in the cinnamon-sugar mixture to coat thoroughly and place on prepared baking sheets, spacing 2 inches apart (cookies will spread). For a more pronounced crackled top, lightly press each coated ball down slightly with your fingers.

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats; do not grease.

Bake one sheet at a time on the middle rack for 8–10 minutes for small cookies or 10–12 minutes for larger cookies. The edges should be set and lightly golden while centers remain pale — this ensures a soft, chewy interior with crackled tops.

Remove from oven and let the cookies rest on the baking sheet for 2–3 minutes (they will firm up while cooling). Transfer to a wire rack to cool completely.

Optionally, while still warm, sprinkle a tiny pinch of flaky sea salt on each cookie to contrast the sweetness.