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Soft and Chewy Snickerdoodle Cookies

These soft and chewy snickerdoodle cookies are the ultimate comfort treat with a delightful cinnamon-sugar coating and a tender texture that transports you to a warm, cozy kitchen.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 2 3/4 cups all-purpose flour (I recommend using unbleached flour for a richer flavor)
  • 2 teaspoons cream of tartar (essential for that signature snickerdoodle tang)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt (don’t skip it; it enhances all the flavors!)
  • 1 cup unsalted butter, softened (room temperature is key to creaming)
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar (for that lovely caramel flavor)
  • 2 large eggs (room temperature helps to blend the ingredients smoothly)
  • 2 teaspoons vanilla extract
For rolling
  • 1/4 cup granulated sugar
  • 2 tablespoons ground cinnamon (freshly ground works best for maximum flavor)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  3. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 3-5 minutes.
  4. Beat in the eggs, one at a time, ensuring they are thoroughly mixed before adding the next.
  5. Stir in the vanilla until well combined.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Baking
  1. In a small bowl, mix together the 1/4 cup of sugar and cinnamon for rolling.
  2. Roll the dough into balls about 1-1.5 inches in diameter, then roll each ball in the cinnamon-sugar mixture until fully coated.
  3. Place the cookies on a lined baking sheet, spaced about 2 inches apart.
  4. Bake for 8-10 minutes or until the edges are lightly golden, and the centers look slightly underbaked.
  5. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Chill the dough for 30 minutes for thicker cookies, and store cookies at room temperature in an airtight container for up to 7 days.