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Tender and Chewy Snickerdoodle Cookies

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A simple and comforting snickerdoodle cookie recipe that yields tender and chewy cookies with a signature cinnamon sugar crust and subtle tang from cream of tartar.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ½ teaspoon salt until well combined.
  3. In a large bowl, beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
  4. Beat in 2 large eggs, one at a time, then add 1 teaspoon vanilla extract and mix until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated. Do not overmix.
  6. In a small bowl, mix ¼ cup granulated sugar with 1 tablespoon ground cinnamon.
  7. Using a cookie scoop or spoon, form 1 ½ tablespoon-sized dough balls, roll each in the cinnamon sugar mixture until fully coated, and place them about 2 inches apart on the prepared baking sheets.
  8. Bake for 8-10 minutes until edges are set and lightly golden but centers remain soft and slightly underbaked.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Do not overmix the dough to keep cookies tender and chewy. Pull cookies out of the oven when edges are set but centers are still slightly soft to maintain chewiness. Use softened butter, not melted, for better texture. Refrigerate dough up to 48 hours for improved flavor and texture. For gluten-free, substitute almond flour; for vegan, use flax eggs and plant-based butter.

Nutrition

Keywords: snickerdoodle cookies, chewy cookies, cinnamon sugar cookies, easy cookie recipe, tender cookies, classic snickerdoodles

Find it online: https://elvafood.com/tender-and-chewy-snickerdoodle-cookies-recipe-5-easy-steps-for-perfect-treats/