Easy Snickerdoodles (Soft & Chewy)
- PREP 45min
- COOK 10min
- TOTAL 55min
We love these soft and chewy snickerdoodle cookies rolled in an irresistible cinnamon sugar. Every time we make a batch, we fall in love all over again. Chilling the dough for 30 minutes or so helps keep the cookies from spreading too much in the oven. You can keep the dough in the fridge for up to 3 days and in the freezer for up to 3 months.
You Will Need
Cookies
2 ½ cups (325 grams) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon fine sea salt
16 tablespoons (226 grams or 2 sticks) unsalted butter, at room temperature
1 ½ cups (300 grams) granulated sugar
1/2 teaspoon vanilla extract
2 large eggs, at room temperature
Cinnamon Coating
1/4 cup (50 grams) granulated sugar
1 ½ tablespoons ground cinnamon
Directions
Make Dough
Sift or whisk flour, cream of tartar, baking soda and the salt together then set aside.
In a large bowl, using a handheld mixer on medium speed beat the butter, sugar and vanilla together until light and fluffy, 3 to 4 minutes. (Or, use a stand mixer fitted with the paddle attachment).
Reduce the speed to low, and then add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl then add the flour mixture in three parts, just mixing until it disappears.
Wrap with plastic wrap and chill dough at least 30 minutes or up to 3 days.
To Bake Cookies
Heat your oven to 400 degrees F. Line two baking sheets with parchment paper or use silicon baking mats.
In a small bowl, mix the sugar and cinnamon together.
Shape heaping-tablespoon-sized mounds of cookie dough into balls. Roll in the cinnamon-sugar mixture and place 2 inches apart onto baking sheets. (A medium cookie scoop is helpful here).
Bake the cookies for 8 to 10 minutes, until the cookies have puffed a little and the tops look set. The cookies should be light golden.
Cool on baking sheets for 5 minutes then transfer to a cooling rack to cool completely. (The cookies will fall a little as they cool).
Adam and Joanne's Tips
- Baked and cooled cookies will keep, stored in an airtight container at room temperature for 2 to 3 days.
- You can freeze this cookie dough. Line a baking sheet with parchment paper, scoop and roll individual dough balls and place onto the baking sheet (they can be close together), and then place in the freezer until hard, about 30 minutes. Transfer frozen dough balls to an airtight container or plastic bag.
- Recipe adapted and inspired by The Back in the Day Bakery Cookbook, Smitten Kitchen and Cooks Illustrated.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.