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Classic Soft and Chewy Snickerdoodle Cookies

Three soft, thick Snickerdoodle cookies generously coated in cinnamon sugar, resting on a white plate.
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Make soft, chewy snickerdoodle cookies quickly with this no-chill recipe that delivers the signature cream of tartar tang and crackly cinnamon-sugar tops.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar, divided
  • 2 large eggs
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons ground cinnamon

Instructions

  1. Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 cup of the granulated sugar until light and fluffy. Beat in the eggs one at a time.
  3. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. In a small, shallow dish, mix the remaining 1/2 cup of granulated sugar with the ground cinnamon.
  5. Roll the dough into 1-inch balls. Roll each ball thoroughly in the cinnamon-sugar mixture until fully coated.
  6. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  7. Bake for 8 to 10 minutes. The edges should look set, but the centers should still look slightly soft. For a crackly top, watch closely; they are done when the tops begin to show fine cracks.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For maximum crackle, roll the dough balls generously in the cinnamon sugar mixture before baking.
  • If you prefer a chewier cookie, slightly underbake them by one minute.
  • You can substitute brown sugar for a portion of the white sugar in the coating for a deeper flavor.

Nutrition

Find it online: https://yumdrizzle.com/snickerdoodle-cookies-soft-chewy-easy-recipe/