Description
This Chewy Snickerdoodle recipe delivers soft, tender cookies rolled in a sweet cinnamon-sugar coating. Featuring classic ingredients like cream of tartar and vanilla extract, these cookies bake quickly to golden perfection with a chewy texture that’s irresistible. Perfect for cookie lovers craving a nostalgic treat with a delightful cinnamon twist.
Ingredients
Dry Ingredients
- 2 3/4 cups (358g) all-purpose flour (measured correctly)
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar, plus 3 tbsp for rolling
- 2 large eggs
- 1 1/2 tsp vanilla extract
Cinnamon Sugar Coating
- 1 tbsp ground cinnamon
- 3 tbsp sugar (from above)
Instructions
- Preheat Oven and Prepare Cookie Sheet: Preheat your oven to 400°F (204°C). Line a cookie sheet with a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a large mixing bowl, cream the unsalted butter and 1 1/2 cups of sugar with an electric mixer on medium speed until the mixture is light in color and fluffy, approximately 2-3 minutes.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to incorporate fully. Scrape down the sides of the bowl as necessary to ensure everything is mixed evenly.
- Combine Vanilla Extract: Mix in the vanilla extract until thoroughly blended with the wet ingredients.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to form the cookie dough.
- Prepare Cinnamon Sugar Coating: In a small bowl, combine the remaining 3 tablespoons of sugar with 1 tablespoon of ground cinnamon, mixing well.
- Form Cookie Balls and Roll: Scoop out one tablespoon of cookie dough per ball, roll each ball between your hands, then coat thoroughly in the cinnamon-sugar mixture. Place the coated dough balls onto the prepared cookie sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 6-8 minutes until the edges set but the centers remain soft.
- Cool Cookies: Remove the cookies from the oven and let them sit on the cookie sheet for 2-3 minutes to firm up. Then transfer the cookies to a cooling rack to cool completely.
- Store Properly: Once cooled, store the snickerdoodles in an airtight container to maintain freshness and chewiness.
Notes
- Makes approximately 40-45 cookies.
- To Make Ahead: Wrap dough tightly in plastic wrap and refrigerate for up to 48 hours. Allow dough to come to room temperature before scooping.
- To Store: Keep cooled snickerdoodles in an airtight container at room temperature for up to 1 week.
- To Freeze: Freeze fully cooled cookies in an airtight container for up to 3 months, thaw before eating. Alternatively, freeze formed and cinnamon-coated dough balls on a lined baking sheet for 3-4 hours until solid, transfer to a freezer-safe container, and bake directly from frozen, adding 1-2 minutes to baking time.
- Prep Time: 15 minutes
- Cook Time: 6-8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
