A delicate, subtle crispy exterior with an incredibly soft and chewy interior! The easiest, softest snickerdoodle cookie you’ll find, all wrapped up in cinnamon sugar to warm up your taste buds!
The hunt for the perfect snickerdoodle
My dream snickerdoodle is soft with a perfect chew. Not too crispy, not overly chewy, not too thin or too thick – just perfect. After what seems like a million cookie tests, we finally arrived at our dream snickerdoodle cookie. Our family hopes you love it just as much as we do!
No fancy ingredients, no crazy chilling time or processes – just a classic, easy, ‘go back for thirds’ kind of cookie. These cookies have cream of tartar in it. Without that ingredient – it’s just not a snickerdoodle! Cream of tartar brings a subtle tang that distinguishes this as a snickerdoodle and not just a normal cookie dough with cinnamon sugar.
Soft and Chewy Snickerdoodle Cookies
Ingredients
- 1 cup unsalted butter
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups (360 g) all purpose flour weighed or spooned & leveled
- ½ tsp salt
- 2 tsp cream of tartar
- 1 tsp baking soda
Cinnamon Sugar Topping
- ⅓ cup granulated sugar
- 2 tsp cinnamon (or slightly more or less depending on your liking)
Instructions
- Preheat oven to 350° F. Prepare a baking pan and line with parchment or silicone mats as desired.
- Prepare cinnamon sugar topping by mixing together sugar and cinnamon in a small bowl.
- Start the cookie dough by beating together the butter and sugar until smooth and combined. Add eggs one at a time, mix, then add vanilla, and mix gently again. At this point you do not want to over mix the dough.
- Add flour, salt, cream of tartar, and baking soda. Mix together gently until just barely combined.
- Scoop a ball of cookie dough and roll it in the cinnamon sugar mixture. Place on baking sheet. Continue to do so with remaining dough.
- Bake for 9-10 minutes. If you prefer a crispier cookie, bake for a minute longer. Let them sit on the pan for a few minutes, then transfer to a cooling rack. Eat fresh or store in an airtight container for up to 5 days. The dough and cookies also freeze well!
Notes
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I have made a lot of recipes on this site, and they’ve all turned out really delicious. I was honestly wondering if this would be the first recipe here to get just a “fine”, but no. It’s up there in my favorites now. Perfect amount of tang, and so fluffy! Fantastic recipe.
Thank you for sharing Kim! Glad they were a hit in your home too!
Love these recipes so much!! Just made a dozen’s for a wedding luncheon they freeze beautiful and worked out perfect!!