Cinnamon is one of my favorite scents. It’s warm and cozy. Anytime I bake with cinnamon it just makes me happy. Today I am sharing with you one of my favorite cinnamon recipes, my Soft and Chewy Snickerdoodle Cookies. You will love these cookies because they are soft, chewy, and slightly tangy from one special ingredient. Plus, they are easy to make!
These cookies are soft… and I mean SOFT and chewy. They are like puffy cookie pillows coated in cinnamon and sugar.
An important ingredient you’ll need to make snickerdoodles is cream of tartar. If you don’t have this on hand, you can find it in the spice aisle at the grocery store. In short, cream of tartar prevents the sugar from crystallizing and creating a crunchy texture in your cookie. I like to add it to cookie recipes when I want a soft, chewy cookie.
Cream of tartar also gives the cookies a unique, slightly tangy flavor. Curious about other uses for cream of tartar? You can use it to stabilize meringues and whipped creams, or use it in combination with baking soda as a leavening agent.
I hope you enjoy these snickerdoodles as much as I do! What is your favorite cinnamon recipe?
- 1 cup butter softened
- 2 cups granulated sugar
- 2/3 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/4 cup granulated sugar reserved for rolling
- 2 teaspoons cinnamon reserved for rolling
In a large bowl, cream together butter and sugars. Add eggs and vanilla extract. Beat for a full 3 minutes, mixture will look fluffy.
In a separate bowl, whisk (or sift) together the dry ingredients: flour, baking soda, cream of tartar, and salt.
Gradually stir dry ingredients into butter mixture until just combined.
Cover bowl or wrap dough in wax paper. Chill for at least 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
Preheat oven to 350 degrees.
Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls.
In a small bowl, combine the reserved sugar and cinnamon. Gently roll balls in sugar mixture to coat. Place cookie dough balls 2 inches apart onto a parchment lined baking sheet.
Bake for 10-12 minutes, or until lightly browned around edges. Allow to cool for 5 minutes before removing to a wire rack to cool completely.