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Martha Stewart-Inspired Snickerdoodles

Close-up of Martha Stewart-Inspired Snickerdoodles showing its texture
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These Martha Stewart-inspired snickerdoodles are soft, chewy sugar cookies rolled in cinnamon sugar and baked until just set, with crackly tops and a tender crumb. The dough comes together in one bowl and needs only a brief chill, making them an easy, classic American cookie for any occasion.

Ingredients

Scale
  • 2 3/4 cups (344g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (227g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

For the Coating

  • 1/4 cup (50g) granulated sugar
  • 1 1/2 teaspoons ground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt until evenly combined. Set aside.
  3. In a large bowl, beat the softened butter and 1 1/2 cups (300g) granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
  4. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. The mixture should look smooth and glossy.
  5. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until no dry streaks remain. Do not overmix, or the cookies will turn out tough.
  6. In a small shallow bowl, stir together the 1/4 cup (50g) granulated sugar and cinnamon for the coating.
  7. Scoop the dough into 1 1/2-tablespoon portions (about 24 balls) and roll each between your palms into a smooth ball. Roll each ball generously in the cinnamon sugar to coat completely, then place 2 inches apart on the prepared baking sheets.
  8. Bake one sheet at a time in the center of the oven for 10 to 12 minutes, until the cookies are puffed, cracked on top, and just set at the edges but still soft in the center. Avoid overbaking, which makes them dry and crumbly.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, place baked cookies in a single layer in a freezer-safe container or bag and freeze for up to 3 months; thaw at room temperature for about 1 hour. The dough can be made ahead and refrigerated for up to 2 days; let it soften slightly at room temperature before scooping and baking. For the best texture, reheat frozen cookies in a 300°F (150°C) oven for 5 minutes.

Nutrition

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Find it online: https://marthadishes.com/martha-stewart-snickerdoodles-recipe/