Description
These Chewy Snickerdoodle Cookies are soft, tender, and packed with cinnamon-sugar goodness. With a slightly crisp edge and chewy center, they’re the perfect treat for any cookie lover. The tangy flavor from the cream of tartar and the sweet, spiced coating make them a classic favorite!
Ingredients
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1 cup unsalted butter (softened)
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1 1/2 cups granulated sugar
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2 large eggs
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2 3/4 cups all-purpose flour
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1 1/2 teaspoons cream of tartar
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1 teaspoon baking soda
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1/4 teaspoon salt
For the Cinnamon-Sugar Coating:
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3 tablespoons granulated sugar
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1 tablespoon ground cinnamon
Instructions
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Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
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In a large bowl, cream together the softened butter and 1 ½ cups of sugar until light and fluffy, about 2-3 minutes.
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Add the eggs, one at a time, beating well after each addition.
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In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until fully combined.
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In a small bowl, combine the 3 tablespoons of sugar and 1 tablespoon of cinnamon for the coating.
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Roll the cookie dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat evenly.
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Place the dough balls about 2 inches apart on the prepared baking sheets.
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Bake for 8–10 minutes, or until the edges are golden but the centers are still soft. They will continue to firm up as they cool.
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Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
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For extra chewy cookies, you can slightly underbake them and let them set on the baking sheet.
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If you prefer a crispier texture, bake the cookies a minute or two longer.
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You can make the dough ahead of time and chill it for 30 minutes before baking for a thicker, chewier texture.