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The Best Soft and Chewy Classic Snickerdoodles

A stack of four soft, chewy snickerdoodle cookies coated in cinnamon sugar, resting on a white plate.
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A straightforward recipe for classic snickerdoodle cookies, using cream of tartar for a signature tang and soft, chewy texture.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 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
  • 1/4 cup granulated sugar for coating
  • 2 tablespoons ground cinnamon for coating

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and 1 1/2 cups sugar together until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. In a small, shallow dish, mix the 1/4 cup sugar and 2 tablespoons cinnamon for the coating.
  5. Roll the dough into balls, about 1 1/2 inches in diameter. Roll each ball thoroughly in the cinnamon-sugar mixture.
  6. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  7. Bake for 8 to 10 minutes, or until the edges are set but the centers are still slightly soft.
  8. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Notes

  • Use cream of tartar; this ingredient reacts with the baking soda to give snickerdoodles their characteristic slight tang and helps keep them soft.
  • For thicker cookies, chill the dough for 30 minutes before rolling and coating.
  • Do not overbake; the cookies will firm up as they cool.

Nutrition

Find it online: https://tasteportfolio.com/best-soft-chewy-classic-snickerdoodle-recipe/