Can I freeze the dough?

Absolutely, Roll the dough balls and freeze them on a baking sheet before transferring to a freezer bag. They'll keep for 3 months - just add 1-2 minutes to the bake time when cooking from frozen. My freezer always has a stash for last-minute cookie emergencies.

That's the magic ingredient that gives snickerdoodles their signature chewiness and slight tang. It reacts with the baking soda to create lift without making the cookies cakey. No substitutes here - this is what makes them true snickerdoodles.

Can I use margarine instead of butter?

Oh honey, no. Margarine changes the texture completely and you'll lose that rich, buttery flavor. I tried it once in a pinch and the cookies spread too thin and tasted... well, sad. Real butter or bust for these classics.

9 Secrets to the Best Ever Snickerdoodle Cookies Recipe -

Name: 9 Secrets to the Best Ever Snickerdoodle Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 2 large eggs; 2 3/4 cups all-purpose flour; 2 tsp cream of tartar; 1 tsp baking soda; 1/4 tsp salt; 2 tbsp granulated sugar; 2 tsp ground cinnamon

9 Secrets to the Best Ever Snickerdoodle Cookies Recipe

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A classic snickerdoodle cookie recipe that’s soft, chewy, and coated in cinnamon sugar.

Author: RecipeZest
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 36 cookies
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 tbsp granulated sugar
2 tsp ground cinnamon

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Instructions

Preheat oven to 350°F (175°C).
Cream butter and 1 1/2 cups sugar until light and fluffy.
Beat in eggs one at a time.
Whisk flour, cream of tartar, baking soda, and salt in a separate bowl.
Gradually mix dry ingredients into wet ingredients.
Combine 2 tbsp sugar and cinnamon in a small bowl.
Roll dough into 1-inch balls, then coat in cinnamon sugar.
Place on baking sheets 2 inches apart.
Bake for 10-12 minutes until edges are set.
Cool on baking sheets for 5 minutes before transferring.

Notes

Store in an airtight container for up to 1 week.
Dough can be refrigerated for up to 3 days before baking.
For crispier cookies, bake for 12-14 minutes.

Find it online: https://recipeszest.com/best-ever-snickerdoodle-cookies-recipe/