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The Best Soft and Chewy Classic Snickerdoodle Cookie Recipe

A stack of four soft, chewy snickerdoodle cookies generously coated in cinnamon sugar, resting on a small plate.
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You will make classic snickerdoodle cookies that are soft in the center and chewy on the edges, coated in cinnamon sugar. This easy recipe uses pantry staples and the essential cream of tartar for the signature taste and texture.

Ingredients

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  • 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
  • 3 tablespoons ground cinnamon for rolling

Instructions

  1. Preheat your oven to 350°F (175°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 the mixture is light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate medium 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 small, shallow bowl, combine the 1/3 cup granulated sugar and the 3 tablespoons of ground cinnamon for the coating.
  7. Scoop the dough into balls, about 1.5 tablespoons each. Roll each dough ball thoroughly in the cinnamon-sugar mixture until fully coated.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 9 to 11 minutes. The edges should look set, but the centers should still look slightly soft. This helps achieve that soft and chewy cookie texture.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best soft and chewy cookies, measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.
  • Do not skip the cream of tartar; it provides the necessary tang and helps keep the cookies soft.
  • If you prefer a slightly crispier edge, bake for an additional minute, but watch carefully to avoid drying out the center.
  • These homemade snickerdoodles are perfect for holiday baking and cookie swaps.

Nutrition

Find it online: https://kingscook.com/best-soft-chewy-classic-snickerdoodle-recipe/