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The Best Ever Soft and Chewy Snickerdoodles

A stack of four soft, chewy snickerdoodles generously coated in cinnamon sugar, resting on a white plate.
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Follow this simple recipe to make classic, soft, and chewy snickerdoodles with the perfect crackle top, using cream of tartar for that signature tang.

Ingredients

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

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. 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, mixing well after each addition.
  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 dish, mix the remaining 1/2 cup of granulated sugar with the 2 tablespoons of cinnamon.
  6. Roll rounded tablespoons of dough into 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 8 to 10 minutes. The edges should be set, but the centers should 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

  • Cream of tartar is essential; it reacts with the baking soda to give snickerdoodles their characteristic slight tang and helps create the crackle top.
  • For extra chewiness, slightly underbake the cookies; they will firm up as they cool.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain softness.

Nutrition

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