Description
These Soft Chewy Cinnamon Snickerdoodles are classic cookies with a perfect balance of cinnamon and sugar coating a tender, chewy dough. They bake quickly to a soft center with crispy edges, making them an irresistible treat for any time of day.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Cinnamon-Sugar Coating
- 2 tablespoons ground cinnamon, divided
- 2 tablespoons granulated sugar for rolling
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until the mixture is light and fluffy, which helps to incorporate air for a soft texture.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to fully combine and achieve a smooth consistency.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to evenly distribute the leavening agents.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough which can toughen the cookies.
- Prepare Cinnamon-Sugar Coating: In a small bowl, combine 2 tablespoons of ground cinnamon with 2 tablespoons of granulated sugar, creating the signature snickerdoodle coating.
- Shape and Coat Dough Balls: Roll the cookie dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to ensure a flavorful crust.
- Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are firm but the centers remain soft, achieving the ideal chewy texture.
- Cool: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- Use parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
- Store cookies in an airtight container at room temperature to maintain softness.
- For a slightly crisper cookie, bake for an additional 1-2 minutes but watch closely to avoid overbaking.
