Tender Soft and Chewy Snickerdoodle Cookies
These tender, soft, and chewy snickerdoodle cookies are a nostalgic comfort treat with a perfect cinnamon-sugar coating. Easy to make and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups (345g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup (50g) granulated sugar (for coating)
- 2 tablespoons ground cinnamon (for coating)
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
- Using an electric mixer, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, then stir in vanilla extract until smooth and creamy.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
- In a small bowl, mix granulated sugar and ground cinnamon for the coating.
- Using a medium cookie scoop (about 1 ½ tablespoons), scoop dough and roll each ball in the cinnamon sugar mixture until fully coated. Place 2 inches apart on baking sheets.
- Bake for 8-10 minutes, until edges are set but centers still look soft. Cookies will firm up as they cool.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill dough for 20-30 minutes before scooping to prevent spreading. Cream butter and sugars thoroughly for tender texture. Avoid overmixing after adding flour. Check cookies at 8 minutes to avoid overbaking. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute butter with coconut oil or vegan butter. Freeze dough balls for later baking, adding 1-2 minutes to baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sodium: 80
- Fat: 5
- Carbohydrates: 18
- Protein: 1
Keywords: snickerdoodle cookies, cinnamon sugar cookies, soft cookies, chewy cookies, easy cookie recipe, homemade cookies