Description
These chewy snickerdoodle cookies feature a soft, buttery texture with a delicate cinnamon-sugar coating. Perfectly balanced with a hint of tang from cream of tartar, they remain tender and chewy even days after baking. Ideal for a comforting treat or sharing with friends and family.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 2 tsp ground cinnamon (plus extra for rolling)
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp pure vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and 2 teaspoons of ground cinnamon until thoroughly combined. This mixture provides the base and signature flavor of the cookies.
- Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture becomes fluffy and light. This step incorporates air, yielding a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time into the butter-sugar mixture, beating well after each addition. Then mix in the pure vanilla extract until the batter is smooth and well combined.
- Combine Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently with a spatula or spoon. Mix just until combined to avoid overworking the dough, which can make the cookies tough.
- Prepare Dough Balls: Scooping dough balls about 1 to 2 inches wide, roll each ball in a cinnamon-sugar mixture (made by combining additional ground cinnamon with granulated sugar) to coat evenly.
- Bake: Place the cinnamon-coated dough balls on a parchment-lined baking sheet, spaced about 2 inches apart. Bake in the preheated oven for 8 to 10 minutes, or until the edges turn golden while the centers remain slightly soft and underbaked.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely. This helps set the chewy texture.
Notes
- Ensure butter is softened but not melted for proper creaming with sugars.
- Do not overmix the dough to maintain chewiness.
- Rolling the dough in cinnamon sugar adds an extra layer of flavor and classic snickerdoodle look.
- Baking slightly underdone in the center ensures a moist, chewy texture after cooling.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 130 kcal
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
Keywords: chewy snickerdoodle cookies, cinnamon sugar cookies, classic snickerdoodles, soft cookies, easy cookie recipe
