Soft Chewy Snickerdoodle Cookies
These soft chewy snickerdoodle cookies feature a perfect balance of soft texture and a slightly tangy cinnamon-sugar crust, making them an irresistible homemade treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups (345 grams) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227 grams) unsalted butter, softened
- 1 ½ cups (300 grams) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- Cinnamon sugar coating:
- 3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes with an electric mixer on medium speed.
- Beat in the eggs one at a time, then stir in the vanilla extract until smooth and creamy.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing.
- In a small bowl, mix the sugar and cinnamon for the coating.
- Scoop dough by rounded tablespoons (about 1 ½ tablespoons or 22 grams each). Roll each ball in the cinnamon sugar mixture until fully coated.
- Place dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes until edges are set and tops look slightly cracked but centers remain soft. Do not overbake.
- Let cookies rest on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Notes
Use room temperature eggs for smooth batter. Avoid overmixing the dough to keep cookies soft. Chill dough for 10-15 minutes if sticky or if cookies spread too much. Baking time may vary slightly depending on oven and pan thickness. For dairy-free, substitute butter with coconut oil; for gluten-free, use a gluten-free flour blend but expect a different texture.
Nutrition
- Serving Size: 1 cookie (about 1 ½
- Calories: 130
- Sugar: 12
- Sodium: 90
- Fat: 6.5
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 0.5
- Protein: 1
Keywords: snickerdoodle cookies, soft cookies, chewy cookies, cinnamon sugar cookies, homemade cookies, easy cookie recipe