Description
These Snickerdoodle Cookies are soft, chewy, and bursting with cinnamon-sugar flavor. A double-dip in the spice mix and careful baking ensure every bite is perfectly textured—never dry, always delightful.
Ingredients
226g salted butter (1 cup or 2 sticks), softened
267g granulated sugar (1 and 1/3 cups)
67g brown sugar, packed (1/3 cup)
2 large eggs
2 tsp vanilla extract
406g all-purpose flour (3 and 1/4 cups)
1 tsp baking soda
3/4 tsp kosher salt
1 and 1/2 tsp cream of tartar
For rolling:
67g granulated sugar (1/3 cup)
1 and 1/2 tbsp ground cinnamon
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. In a large bowl, beat butter until smooth.
3. Add granulated and brown sugar; beat until light and fluffy.
4. Mix in eggs and vanilla; beat until smooth.
5. In a separate bowl, combine flour, baking soda, salt, and cream of tartar.
6. Gradually mix dry ingredients into wet until just combined.
7. Shape dough into 1.5-2 inch balls.
8. Mix sugar and cinnamon in a bowl; roll dough balls to coat.
9. Place balls 2 inches apart on prepared sheets.
10. Bake 9–11 minutes, until edges are set and centers look slightly shiny.
11. Immediately use a spoon to push cookie edges inward to make them round.
12. Let sit on baking sheet for 3–5 minutes, then transfer to a wire rack.
13. While still warm, re-roll cookies in cinnamon sugar for extra coating.
Notes
Do not overbake; slightly underbaked cookies stay soft and chewy.
For round, thick cookies, shape edges immediately after baking.
You can freeze the dough: shape, coat, and store for up to 3 months. Bake from frozen.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 147
- Sugar: 12g
- Sodium: 44mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 26mg
Keywords: snickerdoodle, soft cookies, cinnamon sugar, chewy cookies