Description
These Soft and Chewy Snickerdoodles are the ultimate comfort cookie, with a perfect balance of softness, chewiness, and cinnamon-sugar goodness. The warm, slightly tangy flavor from the cream of tartar combined with the sweet and spicy coating of cinnamon-sugar makes these cookies irresistibly delicious.
Ingredients
- 2 ¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- For the cinnamon-sugar coating:
- 3 tbsp granulated sugar
- 1 ½ tsp ground cinnamon
Instructions
Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add eggs and vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until smooth.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix.
- Chill the dough: Refrigerate the dough for at least 30 minutes to make it easier to roll into balls.
- Prepare the cinnamon-sugar coating: In a small bowl, combine the sugar and cinnamon for the coating.
- Roll the dough: Once chilled, scoop tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in the cinnamon-sugar mixture, making sure it’s fully coated.
- Bake the cookies: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft. The cookies will continue to firm up as they cool.
- Cool and serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Add-ins: For a fun twist, you can add chocolate chips, chopped nuts, or even a few sprinkles of nutmeg for extra flavor.
- Vegan version: To make these cookies vegan, substitute the butter with a plant-based butter and use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water for each egg).
- Gluten-free: To make these cookies gluten-free, use a gluten-free flour blend instead of all-purpose flour.
- Storage: Store the cookies in an airtight container at room temperature for up to 4-5 days. They will stay soft and chewy.
- Freezing: You can freeze the dough balls before baking. Simply roll the dough into balls, coat them in cinnamon-sugar, and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer bag. When ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding 1-2 extra minutes to the baking time.
- Reheating: To reheat, microwave individual cookies for 10-15 seconds or warm them in the oven at 300°F (150°C) for about 5-7 minutes.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 16g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
