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The Ultimate Soft and Chewy Classic Snickerdoodle Recipe

Three freshly baked, soft snickerdoodle cookies generously coated in cinnamon sugar, stacked on a light gray plate.
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This recipe produces thick, soft, and chewy snickerdoodle cookies with a strong, classic cinnamon-sugar coating.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and 1 cup of the granulated sugar together until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, 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. Scoop rounded tablespoons of dough and roll them into balls. Roll each dough 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 tangy flavor and soft texture.
  • You can substitute half the granulated sugar in the coating with packed light brown sugar for a deeper flavor.

Nutrition

Find it online: https://sundayflavor.com/best-soft-chewy-classic-snickerdoodle-recipe/