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The Ultimate Soft and Chewy Snickerdoodle Recipe with Perfect Cinnamon Sugar Coating

A close-up stack of freshly baked, soft snickerdoodle cookies generously coated in cinnamon sugar.
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Make classic snickerdoodle cookies that are soft in the center and chewy at the edges, coated generously in cinnamon sugar. This easy recipe uses pantry staples to create a family favorite.

Ingredients

Scale
  • 1 cup salted butter, softened
  • 1 and 1/3 cups granulated sugar
  • 1/3 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 and 1/4 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 and 1/2 teaspoons cream of tartar
  • 1/3 cup granulated sugar (for rolling)
  • 2 tablespoons ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, 1 and 1/3 cups granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. In a shallow dish, mix the remaining 1/3 cup granulated sugar and the ground cinnamon for the coating.
  7. Roll the dough into balls about 1.5 inches in diameter. For the best flavor and texture, roll each ball first in the cinnamon sugar mixture, then roll it again for a thick coating.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 8 to 10 minutes. The cookies should look slightly puffy and set, but the centers should still look soft. Do not overbake to keep them chewy.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Using cream of tartar is essential; it gives snickerdoodles their signature slight tang and helps achieve the crackled top texture.
  • For extra chewy cookies, slightly underbake them. They will firm up as they cool.
  • If you want a very thick cinnamon sugar crust, roll the dough balls in the mixture twice before baking.

Nutrition

Find it online: https://delishcraze.com/soft-chewy-snickerdoodle-recipe/