Ingredients
Equipment
Method
Preparation
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt; set aside.
Make the Dough
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form the base dough.
Prepare Cinnamon Sugar Coating
- In a small bowl, combine the 1/2 cup granulated sugar and 2 tablespoons ground cinnamon for the coating.
Divide and Flavor Dough
- Divide the base dough into three equal portions.
- For Chocolate Chip Snickerdoodles, fold 1 cup of mini chocolate chips into one portion of dough.
- For Pumpkin Spice Snickerdoodles, fold 1 tablespoon of pumpkin pie spice into the second portion of dough.
- For Lemon Snickerdoodles, fold 1 tablespoon of lemon zest and 1 tablespoon of lemon juice into the third portion of dough.
Roll and Bake
- Roll each dough portion into 1-inch balls, then roll each ball in the cinnamon sugar mixture until evenly coated.
- Place the coated dough balls 2 inches apart on the prepared baking sheets and bake for 8-10 minutes, or until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra chewy snickerdoodles, slightly underbake them and let them cool on the baking sheet to finish setting. You can also experiment with other spices like cardamom or nutmeg for different flavor profiles.