Ina Garten Snickerdoodles Recipe
The Ina Garten Snickerdoodles Recipe is soft, chewy and full of cinnamon-sugar flavor. These cookies are perfect for any occasion.
Ingredients
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup sugar for rolling
- 2 teaspoons ground cinnamon for rolling
Instructions
Preheat Oven
- Set the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix Dry Ingredients
- In a bowl, combine flour, cream of tartar, baking soda and salt. Stir well and set aside.
Cream Butter and Sugar
- In a large bowl, beat softened butter with 1 ½ cups sugar until light and fluffy using a mixer.
Add Eggs and Vanilla
- Mix in eggs one at a time, then add vanilla extract. Beat until the mixture is smooth and creamy.
Combine Wet and Dry Ingredients
- Gradually add dry ingredients to the butter mixture. Mix until dough is uniform and slightly sticky.
Prepare Cinnamon-Sugar
- In a small bowl, mix ¼ cup sugar with 2 teaspoons cinnamon. This will coat the cookie dough.
Shape Cookies
- Scoop dough into 1 ½-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
Arrange on Baking Sheet
- Place the coated dough balls on the prepared baking sheet. Leave about 2 inches of space between each cookie.
Bake Cookies
- Bake for 10–12 minutes until edges are lightly golden but centers remain soft. Do not overbake.
Cool on Rack
- Remove cookies from oven. Let them cool 5 minutes on baking sheet, then transfer to a cooling rack to finish.
Notes
- Use room-temperature butter for easier mixing
- Measure flour accurately to avoid dense cookies
- Roll dough evenly for consistent cookie size
- Do not overbake to keep centers soft
- Chill dough slightly if too sticky to handle
- Use fresh cinnamon for best flavor
- Space cookies properly for even baking