BA’s Best Snickerdoodle Cookies

Step 1Whisk 3 cups (375 g) all-purpose flour, 2 tsp. cream of tartar, 1 tsp. baking soda, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine.Step 2Using an electric mixer on medium speed, beat 1 cup (2 sticks) unsalted butter, melted, cooled slightly, 1 cup (200 g) granulated sugar, and ½ cup (packed; 100 g) light brown sugar in a large bowl, stopping and scraping down sides as needed, until combined. Scrape in seeds from 1 vanilla bean, split lengthwise (reserve pod for another use) or add 1 Tbsp. vanilla bean paste or vanilla extract, add 2 large eggs, room temperature, and beat until mixture is pale yellow and starting to thicken and falls from beaters in a ribbon-like stream when lifted out of the bowl, about 3 minutes.Step 3Reduce mixer speed to low and, with motor running, gradually add dry ingredients to butter mixture; beat, stopping and scraping down sides and bottom of bowl as needed, until just combined. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. (Dough will be very loose but will thicken as it sits.)Step 4Place racks in upper and lower thirds of oven; preheat to 400°. Whisk 1 Tbsp. ground cinnamon and remaining 2 Tbsp. (25 g) granulated sugar in a small bowl.Step 5Using a #30 cookie scoop or 2 (heaping) tablespoonfuls, portion out dough and roll into 1½" balls. Working with a few at a time, toss in cinnamon sugar to coat. Arrange 10–12 cookies each on 2 parchment-lined baking sheets (use 3 if you have them), spacing about 3" apart. (Do not flatten; cookies will spread and crack as they bake.)Step 6Bake cookies, rotating top to bottom and front to back, until edges are golden and firm but centers are still soft and puffed, 8–10 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat baking process with remaining cookies.Do Ahead: Dough can be made 3 days ahead. Cover and chill. Bring to room temperature before portioning and coating in cinnamon-sugar.Editor’s note: This snickerdoodle recipe was first published in April 2017; it was updated in 2026 in response to reader feedback. We increased the amount of flour for a more controlled texture and spreading, added a weight measurement for the flour, clarified the instructions, and added vanilla extract and vanilla bean paste as alternatives to a whole vanilla bean. Head this way for more of our favorite cookies for the holidays→