Soft and Chewy Snickerdoodle Cookies

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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.

These cookies are soft… and I mean SOFT and chewy. They are like puffy cookie pillows coated in cinnamon and sugar.

You’re going to love this recipe for Snickerdoodle cookies. They are incredibly easy, have a warm and spicy cinnamon flavor, and everyone loves them. Talk about a crowd pleaser!

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 love a good cinnamon cookie. Looking for more recipes? Try my Chai Spiced Oatmeal Cookies, or my Soft Pumpkin Sugar Cookies. They both feature cinnamon and are two of my favorites!

I hope you enjoy these snickerdoodles as much as I do! What is your favorite cinnamon recipe?

Print Recipe

Soft and Chewy Snickerdoodle Cookies

A soft and chewy sugar cookie rolled in cinnamon and sugar.

Prep Time20 mins

Cook Time10 mins

Total Time1 hr 30 mins

Course: Dessert

Cuisine: American

Keyword: snickerdoodle cookies

Servings: 36 cookies

Calories: 125kcal

Author: Heather

Ingredients

• 1 cup butter softened
• 3/4 cup 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

Instructions

• 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.

Notes

Your cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.

You can keep raw cookie dough in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.

Nutrition

Serving: 0g | Calories: 125kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 113mg | Potassium: 35mg | Fiber: 1g | Sugar: 10g | Vitamin A: 170IU | Calcium: 9mg | Iron: 0.6mg

Last Updated on June 26, 2019