Classic Snickerdoodles – Soft & Chewy Cinnamon Sugar Cookies
Soft, chewy classic snickerdoodle cookies coated in warm cinnamon sugar.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
1 teaspoon vanilla extract
3 tablespoons granulated sugar (for rolling)
1 tablespoon ground cinnamon (for rolling)
Instructions
1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
2. Whisk together flour, cream of tartar, baking soda, and salt.
3. Cream butter and sugar until light and fluffy, then add eggs and vanilla.
4. Gradually mix dry ingredients into the wet mixture until a dough forms.
5. Stir together the cinnamon and sugar for rolling.
6. Scoop tablespoon-sized portions of dough and roll into balls.
7. Coat each dough ball in the cinnamon-sugar mixture.
8. Arrange on baking sheets, leaving space between cookies.
9. Bake for 8–10 minutes until edges are set but centers are soft.
10. Cool on the baking sheet for 5 minutes before transferring to a rack.
Notes
For extra chewy cookies, slightly underbake them.
Dough can be chilled for 20–30 minutes to make rolling easier.
Store in an airtight container for up to 5 days.