Soft and Chewy Snickerdoodle Cookies
Soft, chewy cinnamon-sugar cookies with classic crackly tops. These bake up fast, stay tender for days, and use simple pantry ingredients for the perfect cozy treat.
Tap Stars To Rate!
Serves: 40 cookies
Ingredients
- 1 cup unsalted butter - softened to room temperature
- 1 ⅓ cup granulated sugar
- ⅓ cup packed brown sugar
- 2 large eggs - room temperature
- 1 ½ tsp vanilla extract
- 3 ¼ cup all purpose flour - spooned into measuring cup and leveled
- 1 ½ tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
Cinnamon Sugar For Rolling
- ⅓ cup granulated sugar
- 1 ½ Tbsp cinnamon
Instructions
- Preheat the oven to 400℉. Line two baking sheets with parchment paper, or lightly coat them with nonstick cooking spray.
- In a medium bowl, add 3 ¼ cup all-purpose flour - leveled in the measuring cups, 1 ½ tsp cream of tartar, 1 tsp baking soda, and ½ tsp salt. Mix and set aside for now.
- In a separate large bowl, cream 1 cup unsalted butter - softened to room temperature, using a hand mixer until smooth.
- Add 1 ⅓ cup granulated sugar and ⅓ cup packed brown sugar to the creamed butter. Mix again with a hand mixer for roughly 2 minutes until it's smooth and creamy, scrape down the sides of the bowl with a spatula when needed.
- Add 2 large room-temperature eggs and 1 ½ tsp vanilla extract to the creamed butter and sugar, and beat until smooth.
- Add half of the flour mixture and beat until just combined. Add in the other half of the flour mixture and repeat.
- You may need to stir the cookie dough by hand to mix in the rest of the flour. Stir gently and do not over-mix - just enough that all the ingredients are combined.
- In a shallow bowl or plate, mix ⅓ cup granulated sugar and 1 ½ Tbsp cinnamon for the cinnamon sugar coating.
- Create a ball by rolling 1 Tbsp of cookie dough in the palms of your hands. Roll the ball in the cinnamon sugar mixture until it's evenly coated.
- Place the cookie dough balls 2" apart on two baking sheets. Bake for 6-8 minutes, remove from the oven, and let sit for 2 minutes on the baking sheet. Use a spatula to gently scoop under the cookie and transfer to a rack to cool completely.
Tried this recipe?If you make this, please Leave A Review letting me know how it was!
Notes
- Use room-temperature butter and eggs so the dough mixes smoothly and evenly.
- Cream the butter and sugars well until light and fluffy. This adds air and helps the cookies rise with soft centers.
- If your kitchen runs warm, chill the dough balls before baking to prevent spreading and keep the cookies thick and chewy.
- Slightly underbake for the best texture. The centers will finish setting as they cool.
- Store in an airtight container. In humid climates, the fridge helps prevent mushiness.
- Add parchment between layers so cookies don’t stick together.
- These cookies freeze beautifully. Store up to 6 months, removing as much air from the bag as possible. Thaw at room temp or enjoy straight from frozen.
Nutrition
Calories: 121kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 155IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 1mg
Nutrition info is auto-calculated and meant to be an approximation only.
Did You Try This Recipe?Please Do Me A Favor And Leave A Comment Below!
