Soft N Chewy Snickerdoodles
Indulge in the ultimate treat with these Soft N Chewy Snickerdoodles—a classic cookie recipe that delivers a timeless blend of buttery sweetness and warming cinnamon. Perfectly soft on the inside with a delicate chew, these cookies are rolled in a cinnamon-sugar coating for that signature snickerdoodle texture and flavor. Made with simple pantry staples like cream of tartar, brown sugar, and all-purpose flour, this recipe comes together in just 15 minutes of prep time and bakes to golden perfection in under 10 minutes. Whether you’re hosting a holiday gathering or craving a nostalgic dessert, these snickerdoodles are sure to be a crowd-pleaser. Serve them fresh with a cold glass of milk or alongside your favorite cup of coffee for an irresistible treat that stays soft and delicious for days!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Granulated sugar
- 100 grams Light brown sugar, packed
- 2 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 300 grams All-purpose flour
- 2 teaspoons Cream of tartar
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon (for dough)
- 50 grams Granulated sugar (for coating)
- 1 teaspoon Ground cinnamon (for coating)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the unsalted butter, granulated sugar, and light brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies soft and tender.
In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.
Using a cookie scoop or tablespoon, form portions of dough into 1.5-inch balls. Roll each ball in the cinnamon-sugar mixture to coat evenly.
Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are just set but the centers are still soft. Do not overbake, as the cookies will continue to firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the snickerdoodles in an airtight container at room temperature for up to 5 days—or freeze for longer storage.
Nutrition Facts
Calories |
3858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 2642 mg | 115% | |
| Total Carbohydrate | 588.0 g | 214% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 347.9 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 269 mg | 21% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1646 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
