Ultimate snickerdoodles. No joke.

The latest Not Martha post just reminded me that it's almost cookie swap season. That festive time of year when I make the best cookies and give them away, and everyone else gives me something unpleasant covered in shredded coconut. It's the most wonderful tiiiiime of the year...

Do you want to own your next cookie swap? Like seriously rule your entire office for the rest of the freaking year? Make these.

The best snickerdoodles ever. Crunchy outside, fluffy inside. 

I believe this recipe is originally from Saveur magazine. Makes 48 cookies.

  • 3 cups flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1 3/4 cups sugar
  • 16 tbsp. unsalted butter (2 sticks) at room temperature
  • 5 tsp. ground cinnamon
  • 1 1/2 tsp. vanilla extract
  • 2 eggs
  1. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside.
  2. Using a handheld mixer on medium speed, beat 1 1/2 cups sugar and the butter together in a medium bowl until pale and fluffy, 2 minutes. Add 2 tsp. cinnamon and the vanilla; beat for 1 minute more. Add eggs one at a time, beating well after each addition. Add reserved dry ingredients; mix on low speed until just combined.
  3. Refrigerate dough for 30 minutes.
  4. Heat oven to 375 degrees.
  5. Combine remaining sugar and cinnamon in a small bowl.
  6. Remove dough from refrigerator and, using a 1-tbsp. measure, spoon out 48 portions, rolling each portion into a 1" ball as you go. Roll each ball in cinnamon-sugar mixture to coat.
  7. Arrange dough balls 2" apart on 2 parchment paper-lined baking sheets. Bake until golden brown, about 10 minutes.
  8. Transfer to a rack and cool.