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The Best Soft and Chewy Classic Snickerdoodles

A stack of freshly baked, soft snickerdoodle cookies coated in cinnamon sugar, resting on a white plate.
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Bake the best buttery snickerdoodle cookies with this easy recipe. We focus on using cream of tartar to get that signature tang and thickness, ensuring you get soft and chewy cookies every time you bake. These are family favorite cookies perfect for holiday baking.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar, divided
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 cup of the granulated sugar until light and fluffy. This step helps create soft and chewy cookies.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. In a small, shallow dish, mix the remaining 1/2 cup of granulated sugar with the ground cinnamon. This is your cinnamon sugar coating.
  7. Scoop rounded tablespoons of dough and roll them into balls. Roll each dough ball thoroughly in the cinnamon sugar mixture until fully coated.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 8 to 10 minutes. The edges should look set, but the centers should still look slightly soft. This ensures thick and fluffy cookies.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best results and that authentic tang, do not skip the cream of tartar; it is key to classic snickerdoodle flavor and texture.
  • If you want extra thick cookies, chill the dough balls in the cinnamon sugar mixture for 15 minutes before baking.
  • These buttery snickerdoodles freeze well after baking. Store them in an airtight container for up to three months.

Nutrition

Find it online: https://kitchenuser.net/best-soft-chewy-classic-snickerdoodle-recipe/