Chewy Snickerdoodle Cookies (Printable Version)

Soft, chewy snickerdoodles coated with cinnamon-sugar offer a nostalgic, comforting treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 3/4 cups all-purpose flour
02 - 2 teaspoons cream of tartar
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract

→ Cinnamon-Sugar Coating

09 - 1/4 cup granulated sugar
10 - 1 1/2 teaspoons ground cinnamon

# Step-by-Step:

01 - Preheat oven to 375°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt until evenly mixed.
03 - In a large bowl, use an electric mixer to beat softened butter and 1 1/2 cups granulated sugar until light and fluffy.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully blended.
05 - Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined to avoid overmixing.
06 - In a small bowl, combine 1/4 cup granulated sugar with ground cinnamon and mix thoroughly.
07 - Roll dough into 1 1/2-inch balls. Roll each ball in the cinnamon-sugar mixture to coat evenly.
08 - Place coated dough balls spaced 2 inches apart on prepared baking sheets. Bake for 10 minutes or until edges are set and centers are soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

# Expert Advice:

01 -
  • They stay perfectly chewy in the center with a delightful crispy-sugar crust that catches between your teeth in the best way possible
  • The cream of tartar creates that signature tangy undertone that makes snickerdoodles instantly recognizable and absolutely addictive
  • These cookies require minimal equipment and come together faster than you'd think, making them perfect for weeknight cravings or last-minute gatherings
02 -
  • Don't overbake these cookies. I learned this the hard way after making batches that were completely crispy. The moment the edges look set but the center still looks slightly soft, they're done. They'll continue cooking on the hot pan.
  • Room temperature ingredients are absolutely essential. Cold eggs won't mix properly into the butter, and this affects the entire texture of your cookies. I now pull everything out 30 minutes before baking.
03 -
  • Use a cookie scoop to ensure uniform sizes and even baking. This small tool changed my cookie game completely and I use it for every batch now.
  • The cinnamon-sugar coating should be generous and thick. The thicker the coating, the more of that cinnamon crackle you get in every bite.

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