Soft & Chewy Snickerdoodle Cookies
These soft and chewy snickerdoodle cookies are a classic favorite! They have a lightly crisped outside and a hint of cinnamon. The perfect combination of sweet and spice, they are the perfect cookie for any occasion. A snickerdoodle is a type of sugar cookie that's rolled in cinnamon and sugar before baking, giving it a crackly, sweet crust. These were an absolute hit for everyone! We hope you love them too!
Servings: 0
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- 1½ cups granulated sugar
- 2 eggs room temperature
- 2¾ cups all-purpose flour spooned & leveled
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp sea salt
For Rolling:
- 1 tbsp cinnamon
- 2 tbsp granulated sugar
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- In a large bowl, use an electric mixer to beat butter and sugar until creamy. Add eggs, one at a time, beating until combined.
- Gradually add dry ingredients to wet ingredients, mixing until combined.
- In a small bowl, combine 1 tbsp cinnamon and 2 tablespoons of sugar.
- Scoop cookie dough onto prepared cookie sheets, using a tablespoon or cookie scoop. Roll each scoop of dough into a ball, then roll in cinnamon-sugar mixture.
- Some people chill their snickerdoodle dough before baking! You can but you don't have to. I actually didn't for this recipe. If you chill the dough, it'll result a little bit of a thicker cookie so you can decide. Just chill the dough balls for 30 minutes- 2 hours. Then bake.
- Bake for 10-12 minutes, or until edges are golden brown. Allow to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
For Storing: Store in an airtight container on the counter for 3-4 days.