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The Ultimate Soft and Chewy Snickerdoodles

A stack of freshly baked, soft snickerdoodle cookies generously coated in cinnamon sugar, resting on a white plate.
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Create the best buttery snickerdoodle cookies every time with this easy, scratch baking recipe. These classic cinnamon sugar cookies are soft, thick, and perfect for holiday baking.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar, divided
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 cup of the granulated sugar until the mixture is light and fluffy. This step is key for texture.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. In a small, shallow bowl, combine the remaining 1/2 cup of granulated sugar and the ground cinnamon. This is your cinnamon sugar coating.
  7. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the cinnamon sugar mixture until fully coated.
  8. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between them.
  9. Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft. These cookies will firm up as they cool.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the chewiest results, slightly underbake the cookies. They should look puffy when you pull them out.
  • Using fresh cream of tartar is essential for that signature snickerdoodle tang and soft texture.
  • If you want thicker cookies, chill the dough for 30 minutes before rolling and baking.
  • This recipe makes classic cookies, not cookie bars, but you can press the dough into a 9×13 pan for a bar version.

Nutrition

Find it online: https://blissbatter.com/soft-chewy-snickerdoodle-recipe/