Chewy Snickerdoodle Cookies

These Chewy Snickerdoodle Cookies are the perfect combination of soft, buttery texture and warm cinnamon flavor. With a slightly tangy bite from the cream of tartar and a double dip in cinnamon sugar, these cookies are incredibly soft and chewy on the inside, with just the right amount of crispness on the outside. They’re a timeless treat that’s sure to please everyone at the table!

Ingredients:

• 1 cup salted butter (2 sticks), softened
• 1 and 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3 and 1/4 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 3/4 tsp kosher salt
• 1 and 1/2 tsp cream of tartar

For Rolling:

• 1/3 cup granulated sugar
• 1 and 1/2 tbsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
2. In a large bowl or stand mixer, beat the softened butter until smooth, about 2 minutes.
3. Add granulated sugar and brown sugar. Beat until light and fluffy, about 2 more minutes.
4. Add eggs and vanilla extract. Beat well, scraping the bowl as needed.
5. In a separate bowl, whisk together flour, baking soda, salt, and cream of tartar. Gradually add this dry mixture to the wet ingredients and mix until just combined. Be careful not to over-mix.
6. Shape dough into 1.5 to 2-inch balls using a cookie scoop or spoon.
7. In a small bowl, combine sugar and cinnamon for rolling. Roll each dough ball in the cinnamon-sugar mixture until well coated.
8. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 9-11 minutes, until the edges are set and the centers are slightly shiny. Be careful not to over-bake for the perfect chewy texture.
10. Once out of the oven, immediately use a spoon to gently reshape the cookies, pushing the edges toward the center to make them more uniform and chewy.
11. Let cookies cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
12. For an extra cinnamon-sugar coating, roll the warm cookies in the cinnamon-sugar mixture again for a delicious sweet edge.

Freezing Instructions:

You can freeze the dough for later! Shape the dough into balls, roll in cinnamon-sugar, and store in a ziplock bag in the freezer for up to 3 months. Bake straight from frozen, adding a couple of extra minutes to the baking time.

Notes:

• For a chewier cookie, be sure not to overmix the dough or over-bake the cookies.
• If you’re concerned about reusing the cinnamon-sugar, feel free to use a fresh batch for the final coating.

Nutrition (Per Cookie):

• Calories: 147
• Carbohydrates: 22g
• Protein: 2g
• Fat: 6g
• Saturated Fat: 4g
• Sugar: 12g
• Cholesterol: 26mg
• Sodium: 140mg
• Potassium: 44mg
• Fiber: 1g