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Soft and Tall Snickerdoodles

  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30
  • Yield: 33 1x


soft, chewy and thick cookies




  • 405g flour (3 and 1/4 cups)
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 230g butter (1 cup), softened
  • 1 vanilla bean
  • 250g granulated sugar (1 and 1/4 cup)
  • 2 eggs and 1 extra yolk


  • 2 tablespoons granulated sugar
  • 2 and 1/2 teaspoons cinnamon



  1. In a shallow bowl, mix together the sugar and cinnamon and set aside.


  1. Preheat oven to 180°C or 350°F and fit two baking sheets with parchment paper or silicon mats.
  2. Whisk together the flour, cream of tartar, baking soda, cinnamon and salt. Slice the vanilla bean lenghtwise and scrape out the seeds.
  3. In a seperate bowl, add the butter and vanilla seeds and beat until pale and fluffy, about 2 minutes. Add in the sugar continue beating and then the eggs one at a time, beating well after each addition.
  4. Add the dry ingredients into the butter mixture and mix just until no flour clumps remain. With an ice cream scoop, scoop out a portion and form into a ball. Then roll in the cinnamon sugar mixture and place onto a baking sheet.
  5. Bake for 10-11 minutes (cookies will still be soft but firm up when they cool).


  • Keep the dough chilled between batches.
  • Store cookies in an airtight container at room temperature.
  • You can store the dough, wrapped in plastic foil, up to 2 days in the fridge, or freeze for up to 3 months. Or you can freeze the already baked cookies.