Description
Soft and Chewy Snickerdoodles – Irresistibly comforting cookies with a cinnamon-sugar coating. Quick, crowd-pleasing treat perfect for any occasion.
Ingredients
Scale
- 2¾ cups (345g) all-purpose flour
- 2 teaspoons cream of tartar (essential for that classic snickerdoodle tang)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened to room temperature
- 1⅓ cups (267g) granulated sugar
- 1 tablespoon pure vanilla extract (quality matters here)
- 2 large eggs, at room temperature
- ¼ cup (50g) granulated sugar
- 1½ tablespoons ground cinnamon (use fresh, aromatic cinnamon for best results)
Instructions
- Step 1: Prepare the Dough In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt until well combined. Set aside. In a large mixing bowl, beat the softened butter and 1⅓ cups sugar together on medium-high speed until light and fluffy, about 3-4 minutes. The mixture should look noticeably paler and increase in volume. Add the vanilla extract, then beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
- Step 2: Combine Wet and Dry Ingredients Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Be careful not to overmix, as this can develop too much gluten and make your Soft and Chewy Snickerdoodles tough rather than tender. The dough will be thick and slightly sticky – that’s perfect! Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour or up to 3 days. This chilling step is non-negotiable for the best texture.
- Step 3: Prepare for Baking When you’re ready to bake, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a small bowl, mix together the ¼ cup sugar and cinnamon for the coating. Remove the chilled dough from the refrigerator. If it’s very firm, let it sit at room temperature for about 10 minutes to make it easier to scoop.
- Step 4: Shape and Coat the Cookies Using a cookie scoop or measuring tablespoon, portion the dough into 1½ tablespoon-sized balls. Roll each ball between your palms to make it perfectly round, then roll generously in the cinnamon-sugar mixture until completely coated. Place the coated dough balls on the prepared baking sheets, spacing them about 3 inches apart to allow for spreading.
- Step 5: Bake to Perfection Bake the cookies one sheet at a time in the center of the oven for 10-11 minutes, until the edges are set but the centers still look soft and slightly underdone. The cookies will develop those characteristic cracks on top as they bake. Allow the Soft and Chewy Snickerdoodles to cool on the baking sheet for 5 minutes (they’ll continue cooking from residual heat), then transfer to a wire rack to cool completely.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 calories per serving
- Sugar: 9g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 35mg