Soft and Chewy Snickerdoodle Cookies
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!
Servings: 24 cookies
- 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)
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!
You can make these cookies ahead of time! You can prepare the dough balls rolled in sugar and freeze them for up to 3 months. Freeze dough balls on a baking sheet so they freeze individually, then you can throw them together in a freezer bag to save on space. When ready to bake, take them out of the freezer for about 45 minutes until they are no longer frozen and just slightly chill. Bake as directed.
The baked cookies will also freeze well for a couple of months.