Description
These soft and chewy Snickerdoodle cookies are the ultimate melt-in-your-mouth treat. Featuring a signature tangy flavor and a perfectly cracked cinnamon-sugar coating, they are a timeless classic that feels like a warm hug. Perfect for busy bakers, this recipe comes together in under 30 minutes, delivering bakery-quality results right from your own oven. Fill your kitchen with the cozy scent of cinnamon and enjoy the softest, chewiest cookie you have ever tasted.
Ingredients
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
3 tablespoons sugar (for coating)
3 teaspoons ground cinnamon (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition until fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until just combined; do not overmix.
Scoop rounded tablespoons of dough, roll into balls, and toss in the cinnamon-sugar mix until fully coated.
Place the balls on the prepared baking sheet and bake for 9-10 minutes; the centers should still look soft.
Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature to keep them soft for up to 5 days. For crispier edges, bake for an additional minute.
- Prep Time: 10
- Cook Time: 10
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg