Soft & Chewy Cinnamon-Sugar Snickerdoodles
Classic snickerdoodle cookies with tender centers, lightly crisp edges, and a generous cinnamon-sugar coating. Cream of tartar provides the familiar subtle tang, while a double coating of cinnamon sugar gives every cookie plenty of warm spice.
Print Pin Servings: 24 Cookies
Ingredients
Cookie dough
- 1 cup Unsalted Butter (softened)
- 1 1/2 cups Sugar
- 2 large Eggs
- 2 tsp Vanilla
- 2 3/4 cup Flour
- 1 1/2 tsp Cream of Tartar (for less tang, use 1 teaspoon)
- 1/2 tsp Baking Soda
- 3/4 tsp salt
Cinnamon-Sugar Mixture
- 1/4 cup sugar
- 1 1/2 tbsp Cinnamon
Instructions
- Heat the oven to 350 degrees.
- Add the softened butter and sugar to a large mixing bowl. Cream them together for 4-5 minutes, until the mixture becomes light and fluffy. Scrape down the sides of the bowl, then add the eggs and vanilla. Continue creaming for another 1-2 minutes.
- Add the flour, cream of tartar, baking soda, and salt. Mix only until everything is combined.
- In a separate small bowl, combine the sugar and cinnamon.
- If time allows, wrap the dough and refrigerate it for 20-30 minutes. Shape the dough into small, smooth, round balls. Place each ball in the cinnamon-sugar mixture and coat it thoroughly. Use a spoon to coat each ball a second time so the entire surface is covered. For flatter snickerdoodles, press down on the center of each dough ball before baking to help prevent the middle from puffing up.
- Arrange the coated dough balls on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Leave the cookies on the baking sheet for several minutes after baking before transferring them from the pan.
