Soft and Chewy Snickerdoodles
These soft and chewy snickerdoodles are buttery, tender, and coated in a perfect cinnamon-sugar crust. Easy to make with pantry staples, they stay soft for days and are perfect for cozy afternoons, holiday treats, or gifting. Everyone will love these melt-in-your-mouth cookies!
Ingredients
- Dry Ingredients:
- 2 ¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- Wet Ingredients:
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 ½ tbsp ground cinnamon
- 💡 Pro Tip: Use high-quality cinnamon for deeper flavor and aroma.
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Cream Butter & Sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy.
- Add Eggs & Vanilla: Beat in eggs one at a time, then add vanilla extract until smooth.
- Combine Wet & Dry Ingredients: Gradually mix in dry ingredients on low speed until a soft dough forms. Don’t overmix.
- Chill Dough: Cover and refrigerate for 30 minutes to 2 hours.
- Roll & Coat: In a small bowl, combine cinnamon and sugar. Scoop dough (1½ tbsp each), roll into balls, and coat in cinnamon-sugar mixture.
- Bake: Place dough balls on a lined baking sheet, spacing them apart. Bake at 350°F (175°C) for 8–10 minutes until edges are set and centers are slightly underbaked.
- Cool: Let cookies rest on the sheet for a few minutes before transferring to a wire rack.
Notes
- Chill the dough to prevent spreading and enhance flavor.
- Slightly underbake for a soft, chewy center.
- Use room-temperature butter and eggs for smooth dough.
- Double coat in cinnamon sugar for extra flavor and sparkle.
- Store in an airtight container to maintain softness for days.