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The Softest & Chewiest Snickerdoodle Cookies Recipe

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
Cook Time 12 minutes
Total Time 42 minutes
Servings 40

Ingredients
  

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

Instructions
 

  • 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
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