Soft & Chewy Snickerdoodle Cookies
A family-favorite recipe for over 30 years! These classic cinnamon-sugar cookies are soft, chewy, and irresistibly delicious.
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Servings: 24 cookies
Calories: 182kcal
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 ½ tsp cream of tartar (use 1 teaspoon for a milder tang)
- ½ tsp tbaking soda
- ¾ tsp salt
For the Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 ½ tbsp cinnamon
Instructions
Preheat & Prepare:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the Dough:
- In a large mixing bowl, cream the butter and sugar together for 4-5 minutes until light and fluffy.
- Scrape down the sides, then add the eggs and vanilla. Mix for another 1-2 minutes until smooth.
- Gradually stir in the flour, cream of tartar, baking soda, and salt until just combined.
Prepare the Coating:
- In a small bowl, mix together the sugar and cinnamon.
Chill & Shape:
- If time allows, refrigerate the dough for 20-30 minutes for better texture.
- Roll the dough into 1-inch balls, ensuring they are round and smooth.
Coat the Cookies:
- Roll each dough ball in the cinnamon-sugar mixture until fully coated.
- For extra flavor, coat a second time.
- For flatter cookies, gently press down the center of each ball before baking.
Bake:
- Arrange cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9-11 minutes until edges are set but centers look slightly underbaked.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutrition
Calories: 182kcal | Carbohydrates: 26g | Protein: 6g | Fat: 8g | Sugar: 18g
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