These Soft & Chewy Snickerdoodle Cookies have crisp edges, tender centers, and a delicious cinnamon-sugar coating. They’re a timeless favorite that’s easy to make and perfect for holidays, cookie exchanges, or an everyday treat.
Ingredients
For the Cookies
- 2¾ cups (345 g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Cinnamon-Sugar Coating
- ¼ cup (50 g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then mix in the vanilla.
- Gradually add the dry ingredients and mix just until combined.
- In a small bowl, combine the sugar and cinnamon for the coating.
- Scoop about 1½ tablespoons of dough and roll into balls.
- Roll each dough ball in the cinnamon-sugar mixture until completely coated.
- Place the cookies 2 inches apart on the prepared baking sheets.
- Bake for 8–10 minutes, until the edges are set but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time
- Prep Time: 15 minutes
- Bake Time: 8–10 minutes
- Total Time: About 30 minutes
Tips
- Do not overbake—the cookies will continue to set as they cool, giving them their signature soft and chewy texture.
- For thicker cookies, chill the dough for 30 minutes before baking.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze the unbaked dough balls for up to 3 months and bake straight from frozen, adding 1–2 extra minutes to the baking time.
Enjoy these irresistibly soft, chewy, cinnamon-sugar-coated Snickerdoodle Cookies with a glass of milk or a hot cup of coffee