Yield: Yields about 3 dozen cookies.
This classic sugar cookie rolled in cinnamon-sugar has a crisp exterior with a soft, chewy inside.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The cookies can be stored in an airtight container for up to three days or frozen for a month.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
The perfect snickerdoodle! Mine were done in 13 minutes.
Perfect crispy exterior with slight chewy inside - perfection!
I forgot the cream of tartar, and somehow these still came out relatively soft and tastey
These are so easy and absolutely delicious! I make them several times a year and I usually have a large batch of the cinnamon-sugar mixture already on hand in an air-tight container, so I just pour a small amount in a little glass bowl and drop my dough right in there.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?