Soft and chewy centers with a slightly crisp cinnamon sugar exterior.
These soft snickerdoodle cookies are coated in a sweet cinnamon sugar blend that brings a nostalgic warmth to every bite. Perfectly chewy and irresistibly soft, they're a classic treat you can't resist.
Why you'll want it now, Coated in cinnamon sugar for a nostalgic, cozy treat.
Why this recipe works
The combination of cream of tartar and baking soda creates a unique tangy flavor and soft texture, while the cinnamon sugar coating adds a delightful crunch.
Equipment
Mixing bowls
Electric mixer with paddle attachment
Baking sheets
Parchment paper
Cooling rack
How to make it
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually blend in the dry ingredients until just combined.
In a small bowl, mix the cinnamon and sugar for the coating.
Scoop the dough into 2-tablespoon balls (about 40 g each) and roll them in the cinnamon sugar mixture to coat.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10 minutes, or until the edges are set but the centers are still soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Enjoy these soft and chewy snickerdoodles with a warm cup of tea or coffee, and let the nostalgic flavors bring a smile to your face.
How you'll know it's ready
You'll know they're ready when the edges are set and the centers look slightly puffed and soft.
Convection oven? (and if you don't have one)
If you're using a convection oven, lower the temperature to 350°F (175°C) and start checking for readiness a few minutes earlier, as convection ovens tend to bake faster. Standard oven users, your temperature is perfect as is.
Troubleshooting
If cookies spread too much, chill the dough longer before baking.
For cookies that are too hard, ensure you don't overbake them, remove when edges are just set.
If the cinnamon sugar coating is uneven, roll the dough balls more thoroughly.
For flat cookies, check that your baking soda and cream of tartar are fresh.
Storage
Store these cookies in an airtight container at room temperature for up to a week for best texture.
Make ahead
You can prepare the dough and chill it for up to 48 hours before baking. Roll in cinnamon sugar just before baking.
Variations
Add a pinch of nutmeg to the cinnamon sugar for a twist.
Use brown sugar instead of white for a deeper flavor.
Substitute half the butter with shortening for a slightly different texture.
Frequently asked questions
What makes snickerdoodles different from sugar cookies?
Snickerdoodles use cream of tartar, which gives them a distinctive tangy flavor and a chewy texture.
Can I freeze snickerdoodle dough?
Yes, you can freeze the dough balls before rolling them in cinnamon sugar. Thaw slightly, then coat and bake as directed.
Why is cream of tartar used in snickerdoodles?
Cream of tartar adds a tangy flavor and helps create the chewy texture characteristic of snickerdoodles.
How can I keep my snickerdoodles soft?
Store them in an airtight container with a slice of bread to help retain moisture.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
