Chewy Snickerdoodle Cookies
Deliciously soft and chewy cookies rolled in cinnamon-sugar, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 2 tsp ground cinnamon plus extra for rolling
Wet Ingredients
- 1 cup unsalted butter, softened Softened butter is key for gooey texture.
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp pure vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, cream of tartar, and ground cinnamon.
- In a separate bowl, beat the softened butter with granulated sugar and brown sugar until fluffy.
- Add the eggs one at a time, mixing in the vanilla extract until well incorporated.
- Slowly combine the dry mixture with the wet mixture, stirring gently until there is no more flour visible.
Baking
- Scoop out about 1-2 inches of dough, roll them in the cinnamon-sugar mixture, and place on a parchment-lined baking sheet.
- Bake for 8-10 minutes until the edges are golden and the centers look slightly underbaked.
- Let cool before transferring to wire racks.
Notes
Store cookies in an airtight container at room temperature for about a week or in the fridge for longer freshness.