Description
These Soft and Chewy Snickerdoodle Cookies are the perfect balance of cinnamon and sugar with a tender, melt-in-your-mouth texture. Featuring a classic combination of cream of tartar and baking soda, these traditional cookies have a slight tang and a delightful chewiness that makes them irresistible. Perfect for a cozy afternoon snack or a sweet treat to share, they bake up golden with crisp edges and a soft center.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Rolling Mixture
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, which helps incorporate air for a soft cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even incorporation, then stir in the vanilla extract until the mixture is smooth and combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the butter mixture, mixing just until combined so the dough remains tender and doesn’t get overworked.
- Prepare Cinnamon-Sugar Coating: In a small bowl, combine the granulated sugar and ground cinnamon to create the signature snickerdoodle coating.
- Form and Coat Dough Balls: Scoop tablespoon-sized portions of the dough and roll them into balls, then roll each ball thoroughly in the cinnamon-sugar mixture to coat them.
- Arrange on Baking Sheets: Place the coated dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 9-11 minutes, until the edges are set and slightly golden but the centers remain soft for that chewy texture.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For best results, use room temperature butter to achieve proper creaming and cookie texture.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- Cookies will continue to set as they cool, so avoid overbaking to keep them soft and chewy.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Reheat slightly before serving to refresh softness, if desired.
