Perfectly Soft and Chewy Snickerdoodles

Why You’ll Love This Recipe

I appreciate how this recipe combines simple ingredients to create cookies that are tender on the inside with a slight crisp on the edges. The double coating of cinnamon sugar adds an extra layer of flavor that makes each bite irresistible. The inclusion of cream of tartar provides that classic snickerdoodle tang, setting them apart from regular sugar cookies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup salted butter, softened

• 1 and 1/3 cups granulated sugar

• 1/3 cup packed brown sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 3 and 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 3/4 teaspoon kosher salt

• 1 and 1/2 teaspoons cream of tartar

For rolling:

• 1/3 cup granulated sugar

• 1 and 1/2 tablespoons cinnamon

Directions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

2. In a large bowl or stand mixer, beat the softened butter until smooth. Add the granulated sugar and brown sugar, and beat for about 2 minutes until light and fluffy.

3. Add the eggs and vanilla extract, beating until the mixture is smooth and well combined.

4. In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

6. In a small bowl, mix the granulated sugar and cinnamon for rolling.

7. Using a cookie scoop or spoon, form dough balls about 1.5 to 2 inches in diameter. Roll each ball in the cinnamon-sugar mixture to coat.

8. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

9. Bake for 9-11 minutes, until the edges are set and the centers are slightly underbaked. The cookies should appear soft and puffy.

10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 33 cookies. The preparation time is about 20 minutes, with a baking time of 10 minutes per batch, totaling around 30 minutes.

Variations

• Add-ins: I sometimes mix in white chocolate chips or chopped nuts for added texture and flavor.

• Spice it up: For a spicier kick, I add a pinch of nutmeg or cardamom to the cinnamon-sugar coating.

• Gluten-free: I substitute the all-purpose flour with a gluten-free flour blend to make them suitable for gluten-sensitive friends.

Storage/Reheating

I store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a sealed bag for up to 3 months. To enjoy warm cookies, I reheat them in the microwave for about 10 seconds.

FAQs

What does cream of tartar do in snickerdoodles?

I use cream of tartar to give snickerdoodles their distinctive tangy flavor and chewy texture. It also helps prevent the sugar from crystallizing, keeping the cookies soft.

Can I make the dough ahead of time?

Yes, I often prepare the dough in advance and refrigerate it for up to 3 days. I let it sit at room temperature for about 30 minutes before baking to make scooping easier.

Why did my cookies turn out flat?

Flat cookies can result from overmixing the dough or using butter that’s too soft. I ensure the butter is just softened and mix the dough until the ingredients are just combined.

Can I freeze the cookie dough?

Absolutely. I roll the dough into balls, coat them in cinnamon sugar, and freeze them on a baking sheet. Once frozen, I transfer them to a freezer bag. When ready to bake, I place them directly on the baking sheet and add a couple of extra minutes to the baking time.

How do I achieve a thicker cookie?

For thicker cookies, I chill the dough for at least 30 minutes before baking. This helps prevent excessive spreading in the oven.

Conclusion

These snickerdoodles have become a staple in my baking repertoire. Their soft, chewy texture combined with the warm cinnamon flavor makes them a favorite for any occasion. Whether I’m baking for a holiday, a party, or just a cozy night in, these cookies never disappoint.