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Homemade Soft and Chewy Snickerdoodles recipe photo

Soft and Chewy Snickerdoodles

These Soft and Chewy Snickerdoodles are a delightful treat! Soft, pillowy, and packed with cinnamon-sugar flavor, they’re sure to be a hit!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup unsalted butter, at room temperature (2 sticks)
  • 1.5 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons granulated sugar (for rolling the cookies)
  • 1 tablespoon cinnamon

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper

Method
 

Instructions:
  1. Step 1: Preheat Your Oven - Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
  2. Step 2: Combine Dry Ingredients - In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. This step is essential for evenly distributing the leavening agents.
  3. Step 3: Cream Butter and Sugar - In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
  4. Step 4: Add Eggs and Vanilla - Beat in the eggs one at a time, followed by the vanilla extract. Make sure everything is well combined.
  5. Step 5: Incorporate Dry Ingredients - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep your cookies soft.
  6. Step 6: Prepare Cinnamon-Sugar Mixture - In a small bowl, mix together the granulated sugar and cinnamon. This will be used to coat the cookies.
  7. Step 7: Shape the Cookies - Using a cookie scoop or your hands, form the dough into balls about 1.5 inches in diameter. Roll each ball in the cinnamon-sugar mixture until well coated.
  8. Step 8: Bake - Place the coated cookie balls on a lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
  9. Step 9: Cool and Enjoy - Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Soft and Chewy Snickerdoodles warm or at room temperature!

Notes

  • Store cookies in an airtight container at room temperature for up to a week.
  • Freeze the cookie dough before baking for longer storage.
  • Chill the dough if it’s too soft for easier shaping.