Soft Chewy Snickerdoodle Cookies
These soft chewy snickerdoodle cookies are easy to make with pantry staples, delivering a perfect balance of tender, chewy texture and classic cinnamon sugar coating. Ideal for any occasion, they bring warm, nostalgic comfort in every bite.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups (345 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- 1 cup (227 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- Cinnamon sugar coating:
- ⅓ cup (67 g) granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line two cookie sheets with parchment paper or silicone mats.
- In a large bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
- In another large bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated. Do not overmix.
- In a small bowl, mix the granulated sugar and ground cinnamon for the coating.
- Scoop tablespoon-sized balls of dough (about 1 ½ tablespoons or 20 g each) and roll each ball generously in the cinnamon sugar mixture.
- Place dough balls about 2 inches apart on the prepared cookie sheets. Gently flatten them slightly with the palm of your hand.
- Bake for 8 to 10 minutes until edges are set and lightly golden but centers remain soft.
- Let cookies cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, cream butter and sugar until light and fluffy. Avoid overmixing once flour is added. Chill dough for 15 minutes if kitchen is warm to prevent spreading. Baking one test cookie first helps determine exact baking time. For dairy-free, substitute butter with vegan margarine and use flax eggs. For gluten-free, use a 1-to-1 gluten-free baking blend.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 6
- Carbohydrates: 16
- Protein: 1.5
Keywords: snickerdoodle cookies, soft chewy cookies, cinnamon sugar cookies, easy cookie recipe, homemade treats