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The BEST Soft and Chewy Snickerdoodle Cookie Recipe

Three soft snickerdoodles stacked on a speckled ceramic plate, coated heavily in cinnamon sugar.
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Follow this reliable recipe to make classic snickerdoodles that are perfectly soft and chewy, featuring the signature tangy cinnamon-sugar crust. This recipe works every time for comforting, homemade treats.

Ingredients

Scale
  • 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, spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 and 1/2 teaspoons cream of tartar
  • 1/3 cup granulated sugar for rolling
  • 3 tablespoons ground cinnamon for rolling

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, 1 and 1/3 cups granulated sugar, and brown sugar until the mixture is light and fluffy.
  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, baking soda, salt, and cream of tartar.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. In a small, shallow bowl, mix the remaining 1/3 cup granulated sugar and the ground cinnamon for the coating.
  7. Scoop the dough into balls, about 1.5 tablespoons each. Roll each 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 9 to 11 minutes. The edges should look set, but the centers should still appear slightly soft. Do not overbake to keep them chewy.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • The cream of tartar provides the classic tangy flavor and helps achieve the soft, chewy texture you want. Do not skip it.
  • For perfectly cracked tops, chill the dough for 30 minutes before rolling and baking.
  • To keep these homemade snickerdoodles soft for days, store them in an airtight container at room temperature.

Nutrition

Find it online: https://cookincorner.com/best-soft-chewy-snickerdoodles-recipe/