Soft and Chewy Snickerdoodle Cookie Recipe
These Soft and Chewy Snickerdoodle Cookies are a classic delight! Perfectly puffy with a soft center and warm cinnamon flavor.
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar for rolling
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
- Add the room temperature egg and vanilla extract to the butter mixture and mix until fully incorporated.
- In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
- Cover the dough and chill in the refrigerator for about 30 minutes.
- Line your baking sheets with parchment paper. In a small bowl, combine 2 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon.
- Scoop the dough into rounded tablespoons and roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cookie scoop or tablespoon
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookies in a freezer-safe bag for up to three months.
- To enjoy, thaw at room temperature or warm in the microwave.