The Best Chewy Snickerdoodle Cookies Recipe
Slightly crisp edges, cinnamon sugar crackle top with a soft chewy center. That's the classic Snickerdoodle cookie in a nutshell.
Servings: 30
Calories: 148kcal
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla
- 2 3/4 cups all-purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 Tablespoon cinnamon
Instructions
- In a medium-size bowl whisk together the flour, cream of tartar, baking soda, and salt together. Set aside.2 3/4 cups all-purpose flour, 2 teaspoon cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a large mixing bowl cream together the sugar and butter until light and fluffy, about 3-5 minutes. Add the eggs one at a time and mix well. Add the vanilla and blend well.1 cup unsalted butter, softened, 1 1/2 cups granulated sugar, 2 large eggs, 1 teaspoon vanilla
- Add dry ingredients to the wet ingredients and mix well. Chill for at least 1 hour.
- Preheat the oven to 350F degrees.
- Mix the sugar and cinnamon together in a small bowl. Shape the dough into 1-inch balls and roll in the cinnamon-sugar mixture to coat evenly. Place 2 inches apart on a parchment-lined baking sheet.1/4 cup granulated sugar, 1 Tablespoon cinnamon
- Bake for 12-14 minutes, until golden. Rotate the pan in the oven halfway through the baking time, if needed.
- Allow the cookies to cool for 3-4 minutes on the baking sheet. Then transfer to a wire rack to cool completely.
Notes
You can replace the cream of tartar and baking soda with 2 teaspoons of baking powder but then it won’t be a classic snickerdoodle recipe. Cream of tartar adds a slightly tangy flavor to these cookies setting them apart from basic sugar cookies.
Storing - Store in an air-tight container at room temperature for up to 4 days.
Freezing -Place cooled cookies in a freezer-safe container or bag and freeze for up to 2 months.
You can freeze the dough, by shaping the dough balls, rolling in the cinnamon sugar, then placing them on a parchment paper-lined baking sheet and freezing until they are solid. Once frozen place in a freezer-safe bag or container and freeze for up to 2 months.
To bake from frozen: Place the dough balls on a parchment paper-lined baking sheet, and let them thaw at room temperature for about 20 minutes before baking. You might need to add a minute or 2 to the baking time.
You can freeze the dough, by shaping the dough balls, rolling in the cinnamon sugar, then placing them on a parchment paper-lined baking sheet and freezing until they are solid. Once frozen place in a freezer-safe bag or container and freeze for up to 2 months.
To bake from frozen: Place the dough balls on a parchment paper-lined baking sheet, and let them thaw at room temperature for about 20 minutes before baking. You might need to add a minute or 2 to the baking time.
Nutrition
Calories: 148kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 135mg | Potassium: 52mg | Fiber: 1g | Sugar: 12g | Vitamin A: 210IU | Calcium: 8mg | Iron: 1mg