Soft and Chewy Snickerdoodle Cookies

These irresistibly soft and chewy snickerdoodle cookies feature a tender middle and slightly crisp edges, rolled in a cinnamon-sugar coating for a delightful texture and flavor.

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Prep Time 15

Cook Time 11

Total Time 26

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

For the Cookie Dough

2 3/4 cups all-purpose flour, spooned and leveled Measure accurately to avoid dry cookies.
2 teaspoons cream of tartar Provides tang and aids in cookie texture.
1 teaspoon baking soda Helps cookies rise.
1/2 teaspoon fine salt Enhances flavor.
1 cup unsalted butter, softened to room temp Use room temperature for best texture.
1 1/2 cups granulated sugar
2 large eggs, room temp
2 teaspoons vanilla extract

For Rolling

1/4 cup sugar For rolling the cookies.
1 1/2 teaspoons cinnamon Add warmth and flavor.

Method

Preparation

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
In a separate bowl, cream the butter and sugar until light and fluffy, about 2 to 3 minutes. Add the eggs and vanilla, mixing just until smooth.
On low speed, add the dry ingredients and mix until the flour disappears. The dough should be soft and scoopable.
Stir together the cinnamon and sugar for rolling. Scoop the dough into 1 1/2 tablespoon balls and roll in the cinnamon sugar.

Baking

Space the cookie balls on the baking sheet about 2 inches apart. Bake for 9 to 11 minutes, until the edges are set and the tops look puffy and slightly crackled.
Let the cookies rest on the sheet for 5 minutes to finish setting, then move to a rack to cool.

Notes

Cookies stay soft for about 3 to 4 days when stored in an airtight container with a slice of bread or a small piece of tortilla to add moisture.