Soft and Chewy Snickerdoodles
Total Time
55 mins
Prep Time
45 mins
Cook Time
10 mins
Rating
4.57 out of 5 stars
(41)
Ingredients
48 cookies
- 2¾ cups (330g) flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (227g) unsalted butter, at room temperature (2 sticks)
- 1½ cups (298g) granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- 1 tablespoon cinnamon
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Preparation
Step 1
Line baking sheets with parchment paper or a baking mat and put in refrigerator to chill.
Step 2
Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl. Set aside.
Step 3
Cream together the butter and sugar until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
Step 4
Gradually stir in the flour mixture, beating on low speed just until the flour is blended.
Step 5
Chill the dough for at least 30 minutes.
Step 6
In the meantime, mix together the sugar and cinnamon in a small bowl.
Step 7
Preheat oven to 350 degrees F.
Step 8
Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.
Step 9
Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.
Step 10
Chill the dough and cookie sheets between batches.
Step 11
Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.
Step 12
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Chef's notes
Chill, chill, chill! – Be sure to follow the chilling instructions for the pan and dough. It helps the cookies hold their shape and not spread.
Baking Pans Prep – I recommend using parchment paper to line the pans to eliminate any possibility of the cookies spreading.
Cream of Tartar – This is a key ingredient in snickerdoodles, but if you find yourself in a serious pinch, you can use 2 teaspoons baking powder and omit BOTH the cream of tartar AND the baking soda. Just remember the flavor will be slightly different.
Cinnamon – Use your favorite, high-quality cinnamon since you’ll be getting a hefty taste of it. I keep Simply Organic ground cinnamon in my pantry.
Scoop – I like to use this cookie scoop for uniform cookies.
Make-Ahead – You can prepare the dough and store it, covered, in the refrigerator for up to 3 days before scooping and baking.
Storage – Store the cookies in an airtight container for up to 4 days.
Freezing – You can freeze the baked cookies for up to 3 months in an airtight container. Thaw at room temperature then enjoy!
