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Disney Snickerdoodle Cookies

Disney snickerdoodle cookies bake up soft with crackled tops and cinnamon-sugar coating. The dough is mixed with a hand mixer and baked until the edges are set.
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Prep Time 15 minutes
Cook Time 12 minutes
Resting 5 minutes
Total Time 32 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 142
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 2.75 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
For the cinnamon-sugar coating
  • 0.25 cup granulated sugar
  • 1 tbsp ground cinnamon

Equipment

  • 1 large baking sheet
  • 1 hand mixer

Method
 

Mix the dough
  1. Preheat the oven to 350°F.
  2. Line a large baking sheet with parchment paper.
  3. In a large bowl, beat the softened butter and 1 1/2 cups sugar with a hand mixer on medium speed until light and fluffy, about 2 minutes.
  4. Beat in the eggs one at a time, then mix in the vanilla.
  5. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt; add to the butter mixture and mix on low just until combined.
Coat and bake
  1. In a small bowl, stir together the remaining 1/4 cup sugar and cinnamon.
  2. Scoop the dough into 2-tablespoon portions, roll each into a ball, and coat in the cinnamon-sugar.
  3. Place the dough balls 2 inches apart on the prepared baking sheet, working in batches as needed.
  4. Bake at 350°F for 10 to 12 minutes, until the edges are set and the tops are crackled.
  5. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool.

Notes

For soft centers, remove the cookies when the edges are set and the tops are crackled. Store in an airtight container at room temperature for up to 5 days; freeze for up to 2 months. For a gluten-free version, use a 1:1 gluten-free baking flour.