Always Loved Snickerdoodles

These are the snickerdoodles you remember from childhood. The dough gets chilled, rolled into walnut-sized balls, then coated in cinnamon sugar before baking. Cream of tartar gives them that signature tangy flavor and helps create those gorgeous crackled tops.

They bake up soft and pillowy in the center with slightly crisp edges. The cinnamon-sugar coating caramelizes in the oven, creating sweet, spiced crusts that shatter gently when you bite in.

This recipe makes 40 cookies, perfect for sharing (or hoarding for yourself with a cold glass of milk).

Pro Tips

• Chill the dough before rolling so it’s easier to handle and the cookies keep their shape better
• Roll balls about walnut-sized (too large and centers won’t bake through, too small and they’ll overbake)
• Mix the cinnamon and sugar thoroughly before rolling so each cookie gets even coating
• Space cookies 2 inches apart since they spread while baking
• Bake exactly 10 minutes for soft centers (they’ll firm up as they cool on the pan)