Soft and Chewy Snickerdoodle Cookies
Indulge in the irresistible charm of soft and chewy Snickerdoodle cookies—a timeless treat that combines a velvety, buttery dough with a signature sweet and spiced cinnamon-sugar coating. Perfectly crisp edges enrobe a tender, melt-in-your-mouth center, creating a delightful texture contrast in every bite. This classic recipe gets its iconic tang from cream of tartar, while a blend of pantry staples ensures it's quick and easy to make. With just 15 minutes of prep time, these cookies are ideal for satisfying sudden sweet cravings or sharing with a crowd. Serve them warm with a glass of milk for the ultimate comforting dessert, or enjoy them as an anytime snack filled with nostalgic coziness.
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Ingredients
- 1 cup Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 2.75 cups All-purpose flour
- 2 teaspoons Cream of tartar
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 teaspoons Ground cinnamon (for coating)
- 0.25 cup Granulated sugar (for coating)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Step 2
In a large bowl, cream together the softened butter and 1.5 cups of granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Step 3
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
Step 4
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Step 6
In a small bowl, combine 2 teaspoons of ground cinnamon and 0.25 cup of granulated sugar for the coating.
Step 7
Using a tablespoon or cookie scoop, portion out the dough and roll each piece into a ball about 1.5 inches in diameter.
Step 8
Roll each dough ball in the cinnamon-sugar mixture until fully coated and place them on the prepared baking sheets, spacing them about 2 inches apart.
Step 9
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly underbaked. Do not overbake to ensure a soft and chewy texture.
Step 10
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Serve and enjoy these soft and chewy snickerdoodle cookies with a glass of milk or your favorite beverage!
Nutrition Facts
| Serving size | (757.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2535.5 |
| Total Fat 13.3g | 0% |
| Saturated Fat 3.5g | 0% |
| Cholesterol 372mg | 0% |
| Sodium 2589.8mg | 0% |
| Total Carbohydrate 562.8g | 0% |
| Dietary Fiber 11.8g | 0% |
| Total Sugars 302.0g | |
| Protein 46.3g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 154.8mg | 0% |
| Iron 17.9mg | 0% |
| Potassium 1522.0mg | 0% |
Source of Calories