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Soft and Chewy Snickerdoodle Cookies

These Soft and Chewy Snickerdoodle Cookies are the perfect balance of cinnamon sweetness and buttery goodness, ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Make sure your butter is at room temperature.
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons cream of tartar Can substitute with baking powder.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Cinnamon Sugar Coating
  • 1/4 cup granulated sugar For rolling.
  • 2 tablespoons ground cinnamon For rolling.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and sugar until smooth.
  3. Beat in the eggs and vanilla extract until well-combined.
  4. In another bowl, combine the flour, cream of tartar, baking soda, and salt. Gradually blend the dry ingredients into the wet mixture until just combined.
  5. In a small bowl, mix together the 1/4 cup sugar and ground cinnamon.
Baking
  1. Roll the dough into balls and then roll them in the cinnamon sugar mixture.
  2. Place the rolled balls onto a baking sheet lined with parchment paper.
  3. Bake for 8-10 minutes or until the edges are set but the centers are still soft.
  4. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them and reheat in the microwave for about 10-15 seconds.