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Spiced Snickerdoodles

Spiced snickerdoodles are rolled in cinnamon sugar and baked until their tops crackle and their centers stay soft. The dough comes together with an electric mixer, and baking the sheets one at a time helps each batch bake evenly.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling 5 minutes
Total Time 45 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 183
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup unsalted butter softened
  • 1.75 cups granulated sugar divided; 1 1/2 cups for the dough and 1/4 cup for the coating
  • 2 eggs large
  • 2.75 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 0.5 tsp table salt
For the cinnamon-sugar coating
  • 2 tsp ground cinnamon

Equipment

  • 2 baking sheets
  • 1 electric mixer

Method
 

Make the dough
  1. Heat the oven to 375°F.
  2. Line two baking sheets with parchment paper.
  3. In a large bowl, beat the butter and 1 1/2 cups of the sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes.
  4. Beat in the eggs one at a time.
  5. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  6. Add the flour mixture to the butter mixture and beat on low just until combined.
Coat and bake
  1. In a small bowl, stir together the remaining 1/4 cup sugar and the cinnamon.
  2. Scoop the dough into 1 1/2-tablespoon portions.
  3. Roll each portion into a ball and coat it in the cinnamon-sugar.
  4. Place the dough balls 2 inches apart on the prepared baking sheets.
  5. Bake one sheet at a time at 375°F for 9 to 11 minutes, until the edges are set and the tops are crackled while the centers still look soft.
  6. Let the cookies cool on the baking sheet for 5 minutes.
  7. Transfer the cookies to a wire rack to cool completely.

Notes

For soft centers, remove the cookies while the centers still look soft. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free option, use plant-based butter sticks.