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Soft and Chewy Snickerdoodle Cookies

Delight in the sweet aroma and tender texture of these homemade Snickerdoodle cookies, rolled in cinnamon sugar for an irresistible treat.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Make sure it's at room temperature.
  • 1.5 cups granulated sugar Plus extra for rolling.
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3.5 cups all-purpose flour Sifted for best results.
  • 2 teaspoons cream of tartar Essential for that signature taste.
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
For Rolling
  • 0.25 cup granulated sugar
  • 2 tablespoons ground cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and granulated sugar until smooth.
  3. Beat in the eggs and vanilla extract until well-combined.
  4. In another bowl, combine the all-purpose flour, cream of tartar, baking soda, and salt.
  5. Gradually blend the dry ingredients into the wet mixture until just combined.
  6. In a small bowl, mix together the 1/4 cup granulated sugar and ground cinnamon.
  7. Roll the dough into balls and then roll them in the cinnamon sugar mixture.
  8. Place the rolled balls onto a baking sheet lined with parchment paper.
  9. Bake for 8-10 minutes or until the edges are set but the centers are still soft.
  10. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Dough can be refrigerated for 1-2 days. For longer storage, freeze for up to 3 months.