Chewy Snickerdoodle Cookies
These classic snickerdoodle cookies are soft, chewy, and coated in a generous layer of cinnamon-sugar. With a slight tang from cream of tartar and a delightful cinnamon flavor, they're perfect for any occasion.
Ingredients
For the Cookies:
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 2 large eggs, at room temperature
- 2 ¾ cups (344g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
For the Cinnamon-Sugar Coating:
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
Preheat Oven:
- Preheat your oven to 400°F (204°C). Line baking sheets with parchment paper or silicone baking mats.
Prepare Cinnamon-Sugar Coating:
- In a small bowl, combine 2 tablespoons of sugar and 2 teaspoons of cinnamon. Set aside.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Cream Butter and Sugar:
- In a large mixing bowl, using an electric mixer, beat the softened butter and 1 ½ cups of granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
Add Eggs:
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Form Dough Balls:
- Using a tablespoon or cookie scoop, portion out the dough and roll into 1.5-inch balls.
Coat with Cinnamon-Sugar:
- Roll each dough ball in the prepared cinnamon-sugar mixture until fully coated.
Bake:
- Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8–10 minutes, or until the edges are set and the centers are still soft.
Cool:
- Remove from the oven and allow the cookies to cool on the baking sheet for 2–3 minutes before transferring them to a wire rack to cool completely.