Connecticut Snickerdoodles
Soft, chewy cinnamon-sugar cookies with a crackled top, a New England Yankee baking staple with a strong Connecticut claim of origin.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Servings
- 24
- Difficulty
- Easy
- Calories
- 130 kcal
Equipment
- •Baking sheets
- •Mixing bowls
Nutrition
Per serving, approximate
- Calories
- 130 kcal
- fat
- 6
- carbs
- 18
- protein
- 2
- calories
- 130
Instructions
- 1
Preheat your oven to 400°F. Line sheet pans with parchment paper.
- 2
Whisk the flour, cream of tartar, baking soda, and salt together in a bowl.
- 3
Beat the butter and sugar until light and fluffy. Beat in the eggs.
- 4
Mix in the dry ingredients until a soft dough forms.
- 5
Roll the dough into walnut-sized balls. Roll each ball in the cinnamon-sugar mixture to coat.
- 6
Place the balls 2 inches apart on the sheet pans.
- 7
Bake for 8-10 minutes until the edges are set and tops crackle. Keep the centers soft.
- 8
Cool on the sheet pan for 2 minutes. Move to a wire rack to cool completely.
Chef's tips
Use cream of tartar for the classic tang and chewy texture. Chill the dough briefly if it gets too sticky to roll.
Storage
Store in an airtight container at room temperature for up to a week.
Reheating
No reheating needed; serve at room temperature.
Common mistakes to avoid
- •Overbaking the cookies, which ruins the soft chewy center
- •Skipping the cream of tartar, which removes the signature tangy flavor
Serving suggestions
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