The Softest & Chewiest Snickerdoodle Cookies
Shaziya
There’s something magical about biting into a Snickerdoodle cookie that’s impossibly soft, yet delightfully chewy. In just 30 minutes of prep and 12 minutes of baking, you’ll have a batch of golden, crackly-topped treats that fill your kitchen with an irresistible aroma.
Prep Time 30 minutes mins
Cook Time 12 minutes mins
Total Time 42 minutes mins
Cinnamon Sugar Coating
- 3 tablespoons sugar
- 1 tablespoon cinnamon
Cookie Dough
- 2 3/4 cups all-purpose flour 13 3/4oz/389g
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter room temperature, 8oz/225g
- 1 1/2 cups sugar 12oz/340g
- 2 eggs
- 1 teaspoon vanilla extract
Pre-heat your oven to 350°F (180°C) then line 2 cookie sheets with parchment paper, set aside.
In a medium bowl combine the flour, cream of tartar, baking soda, and salt. Set aside.
In a separate large bowl cream together the butter and sugar until light and fluffy.
Slowly, add the eggs one at a time followed by the vanilla.
Add the dry mixture into the wet and mix until just combined.
Roll the dough into 40 (1 tablespoon) balls then roll each ball in cinnamon sugar. Chill for 30 minutes. (Chilling helps the cookie keep its shape while baking)
Bake the cookies 1 1/2 inches apart for 10-12 minutes or until lightly golden brown.
Allow cooling slightly before transferring to a wire rack. Once cooled cover and store in an airtight container for up to 3 days. The raw dough can also be frozen pre-scooped for up to 4 weeks.
Keyword chewy, cinnamon, cookies, snickerdoodle, soft