Description
These Chewy Snickerdoodles are buttery, cinnamon-sweet, and slightly tangy thanks to cream of tartar. They bake up with crisp edges and soft, chewy centers—the ultimate comfort cookie!
Ingredients
For the Dough:
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1 cup (2 sticks) unsalted butter, softened
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1 1/2 cups granulated sugar
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2 large eggs
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2 tsp vanilla extract
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2 3/4 cups all-purpose flour
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2 tsp cream of tartar
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1 tsp baking soda
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1/2 tsp salt
For the Cinnamon Sugar Coating:
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1/4 cup granulated sugar
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1 1/2 tsp ground cinnamon
Instructions
Preheat the Oven
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Preheat oven to 375°F (190°C).
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Line baking sheets with parchment paper or silicone mats.
2. Make the Dough
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In a large bowl, cream together butter and sugar until light and fluffy (about 2–3 minutes).
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Beat in eggs, one at a time, then stir in vanilla extract.
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In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
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Gradually add dry ingredients to wet mixture, mixing just until combined.
3. Make the Cinnamon Sugar
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In a small bowl, mix ¼ cup sugar and 1½ tsp cinnamon.
4. Roll & Bake
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Scoop dough into 1½-tablespoon balls and roll in cinnamon sugar until fully coated.
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Place on prepared baking sheets, spacing 2 inches apart.
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Bake for 9–11 minutes, until edges are set but centers look slightly soft.
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Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
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For extra chewy cookies, slightly underbake and let them finish setting on the pan.
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Don’t skip the cream of tartar—it gives snickerdoodles their classic tang and chewiness!
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Store in an airtight container for up to 5 days, or freeze dough balls for fresh-baked cookies anytime.