Irresistibly Chewy Snickerdoodle Cookies
These Irresistibly Chewy Snickerdoodle Cookies are soft, buttery, and coated with cinnamon sugar for a nostalgic treat that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 tablespoons ground cinnamon + ¼ cup granulated sugar (for rolling)
Instructions
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Whisk together flour, cream of tartar, baking soda, and salt in a bowl.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract; mix until smooth.
- Gradually add dry ingredients and mix until just combined.
- Combine cinnamon and sugar in a small bowl for coating.
- Roll dough into 1½-inch balls and coat thoroughly in cinnamon sugar.
- Place dough balls 2 inches apart on baking sheet.
- Bake for 9–11 minutes until edges are set and centers look soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Store cookies in an airtight container with a slice of bread to keep them soft.
- You can freeze dough balls before baking for up to 2 months.
- Slightly underbake to ensure the centers stay chewy.