Soft and Chewy Snickerdoodles
Soft and Chewy Snickerdoodles: the cookie with the funny name and cozy personality. Soft in the middle, slightly crisp on the edges, and always ready to steal the show at any cookie gathering.
Ingredients
Cookies
- 1 cups butter
- 1 ½ cups sugar
- 2 teaspoon cream of tartar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Cinnamon Sugar Coating
- ⅓ cup sugar
- 2 tablespoon cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the butter and sugar together until light and fluffy (about 2–3 minutes). Add the eggs one at a time, then mix in the vanilla.
- Whisk together the flour, cream of tartar, baking soda, and salt in a separate bowl. Gradually mix into the wet ingredients until a soft dough forms.
- Chill the dough in the fridge for 30 minutes if you have the time—this helps them bake up thick and chewy.
- Mix together the cinnamon and sugar in a small bowl.
- Roll the dough into 1.5-inch balls and coat each one generously in the cinnamon sugar mixture. Place on the prepared baking sheets, leaving about 2 inches of space between each.
- Bake for 8–10 minutes, or until the edges are set and the tops are puffed and crackly. The centers might look soft—that’s perfect. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Did you try this recipe?Let us know how it was!