Print

Classic Soft and Chewy Snickerdoodle Cookies

A stack of freshly baked, soft snickerdoodle cookies generously coated in cinnamon sugar, resting on a ceramic plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake the best snickerdoodle cookies with soft centers, chewy edges, and a signature tangy cinnamon sugar coating. This easy recipe uses pantry staples for a family favorite treat.

Ingredients

Scale
  • 1 cup salted butter, softened
  • 1 and 1/3 cups granulated sugar
  • 1/3 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 and 1/4 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 and 1/2 teaspoons cream of tartar
  • 1/3 cup granulated sugar (for rolling)
  • 3 tablespoons ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, 1 and 1/3 cups granulated sugar, and brown sugar until light and fluffy. This step builds the texture.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. In a shallow dish, mix the remaining 1/3 cup granulated sugar and the ground cinnamon for the coating.
  7. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the cinnamon sugar mixture until completely coated.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 8 to 10 minutes. For soft centers and chewy edges, remove them when the edges are set but the centers still look slightly underbaked.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps set the chewy texture.

Notes

  • For the best flavor and texture, chill the dough for at least 30 minutes before rolling and baking. This prevents excessive spreading.
  • Do not overbake. Snickerdoodles continue to cook slightly after you remove them from the oven.
  • The cream of tartar is essential; it provides the signature slight tang and helps create the crackled top.

Nutrition

Find it online: https://gourmetgaze.com/best-snickerdoodle-recipe-soft-chewy-cookies/