Soft and Chewy Snickerdoodle Cookies
These Soft and Chewy Snickerdoodle Cookies are quick and easy to make, featuring a delightful cinnamon-sugar coating that will transport your taste buds to cookie heaven.
Ingredients
Dough Ingredients
- 1 cup unsalted butter, softened Ensure the butter is softened for easy mixing.
- 1.5 cups granulated sugar Sugar will be used for the dough and rolling.
- 2 large eggs Large eggs help bind the ingredients.
- 2 teaspoons vanilla extract Use pure vanilla extract for best flavor.
- 3.5 cups all-purpose flour This gives the cookies their structure.
- 2 teaspoons cream of tartar Essential for the chewy texture.
- 1 teaspoon baking soda
- 0.5 teaspoon salt Enhances the overall flavor.
Cinnamon Sugar Coating
- 0.25 cup granulated sugar For rolling the dough balls.
- 2 tablespoons ground cinnamon Adds flavor and aroma.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until smooth.
- Beat in the eggs and vanilla extract until well-combined.
- In another bowl, combine the flour, cream of tartar, baking soda, and salt.
- Gradually blend the dry ingredients into the wet mixture until just combined.
- In a small bowl, mix together the 1/4 cup sugar and ground cinnamon.
Baking
- Roll the dough into balls and then roll them in the cinnamon sugar mixture.
- Place the rolled balls onto a baking sheet lined with parchment paper.
- Bake for 8-10 minutes or until the edges are set but the centers are still soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough for 30 minutes before baking for chewier cookies. Store in an airtight container for up to one week, or refrigerate/freeze for longer storage.