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–+ servings
3 Completed Snickerdoodle Cookies, perfectly baked and sitting on a plate.

Soft & Chewy Snickerdoodle Cookies

Classic snickerdoodles with ultra-soft centers, crisp edges, and an extra-sparkly cinnamon-sugar finish. Simple technique, unbelievable texture.
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Course: Dessert
Cuisine: European
Keyword: Christmas, Cookie, Fall, Thanksgiving
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 dozen cookies

Equipment

  • 1 large bowl
  • 1 Medium Bowl
  • 1 Whisk
  • 1 Large Cookie Sheet

Ingredients

  • 16 tbsp unsalted butter
  • 1½ c granulated sugar
  • 2 large eggs
  • 2¾ c AP flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ¼ tsp salt

for the topping

  • ½ c granulated sugar
  • 2 tsp cinnamon

Instructions 

  1. Mix wet ingredients in a large bowl. (16 tbsp unsalted butter, 1½ c granulated sugar, 2 large eggs) This will be your main dough bowl later on.
  2. Whisk together dry ingredients in a medium bowl. (2¾ c AP flour, 2 tsp cream of tartar, 1 tsp baking soda, ¼ tsp salt)
  3. Pour dry ingredients into wet ingredients and mix.
  4. Mix topping ingredients (½ c granulated sugar, 2 tsp cinnamon). Preheat oven to 350 °F.
  5. Scoop 2 tbsp of dough at a time and roll into a ball. Roll ball in cinnamon sugar and space evenly on a cookie sheet.
  6. Bake on 350 °F for 8-10 minutes, until edges are gently set and the middles are puffy and soft. For a soft and chewy snickerdoodle cookies should look underbaked.
  7. Allow cookies to finish baking and cool on cookie sheet. Enjoy while hot.

Notes

Cookies will become a bit more crunchy after refrigerating.