Go Back

Perfectly Chewy Snickerdoodle Cookies

Discover the magic of baking with perfectly chewy snickerdoodle cookies, a delightful treat loved by all ages. This guide walks you through the essential ingredients and techniques needed to create these nostalgic cookies with their signature soft texture and cinnamon-sugar coating. Learn about their rich history, explore flavor variations, and get tips on presentation and pairing for an unforgettable baking experience. Share the joy of fresh-baked snickerdoodles with family and friends!
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened

1 ½ cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt

½ cup granulated sugar (for rolling)

2 teaspoons ground cinnamon (for rolling)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    Make the Dough: In a large mixing bowl, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy. This should take about 2-3 minutes using a mixer on medium speed.

      Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract until well combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt until evenly mixed.

          Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix!

            Prepare Cinnamon Sugar: In a small bowl, combine ½ cup granulated sugar and 2 teaspoons ground cinnamon.

              Form and Roll Cookies: Using a cookie scoop or tablespoon, portion out dough balls (about 1.5 inches in diameter) and roll them in the cinnamon sugar mixture until fully coated.

                Bake: Place the rolled dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are lightly golden but the centers are still soft. They will continue to firm up after removal from the oven.

                  Cool Down: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 25 minutes | Servings: About 24 cookies