Description
These Perfectly Soft and Chewy Snickerdoodle Cookies deliver that classic buttery, cinnamon-sugar magic with a delicately crisp edge and irresistibly soft, tender center. Made with cream of tartar for the iconic tang, these nostalgic cookies stay chewy for days and bake up perfectly every time!
Ingredients
Scale
- For the Cookies
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 1 1/2 tbsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugar together for 2–3 minutes until light and fluffy.
- Beat in eggs and vanilla until smooth and creamy.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Add dry ingredients to wet ingredients and mix until a soft dough forms.
- In a small bowl, stir together the cinnamon and sugar for coating.
- Roll dough into 1–1.5 tablespoon balls and coat generously in cinnamon sugar.
- Place on baking sheets at least 2 inches apart.
- Bake 8–10 minutes, until edges are set but centers still look soft and slightly puffy.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
For the softest, chewiest Snickerdoodles, avoid overbaking—remove them while centers still look pale and soft. Cream of tartar gives these cookies their signature tang and texture. For extra cinnamon flavor, roll twice in the cinnamon-sugar coating!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11g
- Sodium: 115mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
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