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Classic Soft and Chewy Snickerdoodles

Three soft, chewy snickerdoodle cookies generously coated in cinnamon sugar, resting on a white plate.
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This recipe makes soft, buttery snickerdoodle cookies with a distinct crackle and a thick cinnamon-sugar coating.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar, divided
  • 2 large eggs
  • 2 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons ground cinnamon

Instructions

  1. Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 cup of the granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time. Mix in the cream of tartar and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. In a small, shallow bowl, mix the remaining 1/2 cup of granulated sugar with the ground cinnamon.
  6. Roll the dough into 1-inch balls. Roll each ball thoroughly in the cinnamon-sugar mixture until fully coated.
  7. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  8. Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For thicker cookies, chill the dough for 30 minutes before rolling and baking.
  • Use fresh cream of tartar for the best classic snickerdoodle tang.
  • Do not flatten the dough balls before baking; they will spread naturally.

Nutrition

Find it online: https://delishdreams.com/best-soft-snickerdoodle-recipe/