Soft And Chewy Snickerdoodles

Snickerdoodle Cookies

Description:
Snickerdoodles are soft, chewy cookies with a slightly crisp edge, rolled in cinnamon-sugar for a sweet and slightly tangy flavor thanks to cream of tartar. These classic cookies are perfect for holiday baking or any time you crave something comforting and nostalgic.

Ingredients

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened

• 1 ½ cups granulated sugar

• 2 large eggs

• 2 ¾ cups all-purpose flour

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• ½ teaspoon salt

For the Cinnamon-Sugar Coating:

• ¼ cup granulated sugar

• 1 ½ tablespoons ground cinnamon

Instructions

1. Preheat Oven & Prep Pans:
   Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.

2. Mix Wet Ingredients:
   In a large bowl, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes). Add eggs one at a time, beating well after each addition.

3. Combine Dry Ingredients:
   In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.

4. Form Dough:
   Gradually add the dry ingredients to the wet mixture and mix until fully combined and a soft dough forms.

5. Make Cinnamon-Sugar Coating:
   In a small bowl, mix together the ¼ cup sugar and 1 ½ tablespoons cinnamon.

6. Shape Cookies:
   Roll dough into 1 to 1.5-inch balls, then roll each ball in the cinnamon-sugar mixture to coat evenly.

7. Bake:
   Place dough balls about 2 inches apart on prepared baking sheets. Bake for 8–10 minutes, or until edges are just set and the centers look slightly underbaked.

8. Cool:
   Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Equipment Needed

• Mixing bowls (large and medium)

• Hand or stand mixer

• Measuring cups and spoons

• Rubber spatula or wooden spoon

• Baking sheets

• Parchment paper or silicone baking mats

• Cooling rack

Time Required

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

Serving Size

• Makes approximately 24–30 cookies

Snickerdoodle Cookies

Snickerdoodles are soft, chewy cookies with a slightly crisp edge, rolled in cinnamon-sugar for a sweet and slightly tangy flavor thanks to cream of tartar. These classic cookies are perfect for holiday baking or any time you crave something comforting and nostalgic.

Print Recipe

Prep Time:15 minutes mins

Cook Time:10 minutes mins

Total Time:25 minutes mins

Equipment

• Mixing bowls (large and medium)
• Hand or stand mixer
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Baking sheets
• Parchment paper or silicone baking mats
• Cooling rack

Ingredients

• For the Cookie Dough:
• 1 cup 2 sticks unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 ¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• For the Cinnamon-Sugar Coating:
• ¼ cup granulated sugar
• 1 ½ tablespoons ground cinnamon

Instructions

• Preheat Oven & Prep Pans:
• Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
• Mix Wet Ingredients:
• In a large bowl, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes). Add eggs one at a time, beating well after each addition.
• Combine Dry Ingredients:
• In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
• Form Dough:
• Gradually add the dry ingredients to the wet mixture and mix until fully combined and a soft dough forms.
• Make Cinnamon-Sugar Coating:
• In a small bowl, mix together the ¼ cup sugar and 1 ½ tablespoons cinnamon.
• Shape Cookies:
• Roll dough into 1 to 1.5-inch balls, then roll each ball in the cinnamon-sugar mixture to coat evenly.
• Bake:
• Place dough balls about 2 inches apart on prepared baking sheets. Bake for 8–10 minutes, or until edges are just set and the centers look slightly underbaked.
• Cool:
• Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings: 30 cookies