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Classic Soft & Chewy Snickerdoodles Recipe

Classic Soft and Chewy Snickerdoodles

The ultimate old-fashioned comfort cookie! These classic snickerdoodles are thick, soft, and beautifully crinkled, featuring the perfect cinnamon-sugar coating and the signature tangy chew from a touch of cream of tartar.
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Ingredients
  

  • 1 cup Unsalted butter softened to room temperature
  • 1 1/2 cups Granulated sugar
  • 2 large Eggs room temperature
  • 2 tsp Vanilla extract
  • 2 3/4 cups All-purpose flour
  • 2 tsp Cream of tartar
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/4 cup Granulated sugar for the coating
  • 1 1/2 tbsp Ground cinnamon for the coating

Instructions
 

  • Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
  • In a small, shallow bowl, whisk together the 1/4 cup of granulated sugar and the 1 1/2 tablespoons of ground cinnamon to create your rolling coating. Set aside.
  • In a large mixing bowl or the bowl of a stand mixer, cream the softened butter and 1 1/2 cups of granulated sugar on high speed until light and fluffy, about 3 minutes.
  • Add the eggs and vanilla extract to the butter mixture. Beat on medium speed until well combined. Scrape down the sides of the bowl.
  • In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
  • Gradually add the dry flour mixture into the wet ingredients, blending on low speed just until a soft dough forms. Do not overmix.
  • Using a cookie scoop, portion the dough into 1.5 tablespoon-sized balls. Roll each dough ball heavily in the cinnamon-sugar mixture until fully coated.
  • Place the coated cookie dough balls 2 inches apart on the prepared baking sheets.
  • Bake for 9-11 minutes. The cookies will puff up and then flatten slightly, creating crinkled edges.
  • Remove from the oven and let the cookies cool on the hot baking pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Ensure your butter is only slightly softened, not melting or greasy, to prevent the cookies from spreading too much.
Spoon and level your flour to avoid packing it, which causes dry, hard cookies.
Do not skip the cream of tartar; it is essential for the authentic snickerdoodle flavor and texture.