Soft Pillowy Sugar Cookies (Printable)

Soft sugar cookies with cinnamon sugar coating and a tangy cream of tartar twist.

# What You Need:

→ Dry Ingredients

01 - 2 3/4 cups all-purpose flour
02 - 2 teaspoons cream of tartar
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract

→ Cinnamon Sugar Coating

09 - 1/4 cup granulated sugar
10 - 2 teaspoons ground cinnamon

# How-To Steps:

01 - Preheat oven to 375°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl; set aside.
03 - Using an electric mixer, beat softened butter and 1 1/2 cups sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, fully mixing each before adding the next, then blend in vanilla extract.
05 - Gradually mix dry ingredients into the wet mixture until just combined; avoid overmixing.
06 - Stir together 1/4 cup sugar and cinnamon in a small bowl to create the cinnamon sugar coating.
07 - Scoop tablespoon-sized portions of dough, roll into balls, then coat each evenly with the cinnamon sugar mixture.
08 - Place dough balls 2 inches apart on prepared baking sheets to allow spreading during baking.
09 - Bake for 9 to 11 minutes, or until edges are firm but centers remain soft.
10 - Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They're impossibly soft inside with those crispy, cinnamon-sugar edges that catch the light when they cool.
  • The cream of tartar creates a subtle tang that keeps people guessing what makes these different from regular sugar cookies.
  • You can have warm cookies on the table in under 30 minutes without any complicated techniques.
02 -
  • The edges will look underbaked compared to the center, and that's exactly right—they'll crisp up as they cool while the middle stays soft.
  • Cream of tartar is non-negotiable here; baking powder alone won't give you that signature snickerdoodle taste and texture.
  • Room temperature butter and eggs actually matter, not just because recipes say so, but because cold ingredients won't incorporate smoothly and create pockets of flour.
03 -
  • Fresh cinnamon makes a noticeable difference—if your jar has been open for over a year, the flavor fades significantly and it's worth replacing.
  • Weigh your ingredients if you can; by weight, these cookies are far more consistent than by volume, especially the flour which can vary wildly by how tightly you scoop.
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