These Chewy Snickerdoodle Cookies are everything you want in a classic treat—tender, buttery, and just the right amount of cinnamon-sugar sweetness. With a perfect balance of slightly tangy flavor and chewy texture, these cookies are irresistibly soft and full of comforting flavor. They’re the ideal dessert for any occasion, and your family will love every cozy bite!
Ingredients:
- 2 3/4 cups (358g) All-purpose flour
- 2 tsp Cream of tartar
- 1 tsp Baking soda
- 1/2 tsp Salt
- 3/4 cup (168g) Unsalted butter, room temperature
- 1 1/2 cups (310g) Sugar (plus 3 tbsp for rolling)
- 2 Large eggs
- 1 1/2 tsp Vanilla extract
- 1 tbsp Ground cinnamon
Instructions:
- Preheat oven to 400°F (200°C) and prepare a cookie sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixer bowl, cream together the butter and 1 1/2 cups of sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each. Scrape down the sides of the bowl as needed.
- Mix in the vanilla extract until well combined.
- Gradually add the dry ingredients and mix until just combined.
- In a small bowl, combine the remaining 3 tablespoons of sugar with the cinnamon.
- Scoop tablespoon-sized balls of dough and roll each in the cinnamon-sugar mixture. Place them on the prepared cookie sheet, about 2 inches apart.
- Bake for 6-8 minutes, until lightly golden around the edges. Let the cookies sit on the baking sheet for 2-3 minutes before transferring them to a cooling rack.
- Store in an airtight container at room temperature.
Notes:
- Makes 40-45 cookies.
- Make Ahead: Wrap dough in plastic wrap and refrigerate for up to 48 hours. Let sit at room temperature until soft enough to scoop.
- To Store: Keep cookies in an airtight container at room temperature for up to 1 week.
- To Freeze: Freeze cooled cookies in an airtight container for up to 3 months. You can also freeze the dough balls before baking for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
Nutrition (Per Cookie):
- Calories: 86
- Sugar: 6.7g
- Fat: 3.4g
- Carbohydrates: 12.9g
- Protein: 1.1g
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