Best Soft and Chewy Snickerdoodle Cookies
Perfectly soft and chewy snickerdoodles with a signature cinnamon-sugar coating and tangy cream of tartar flavor. These pillowy cookies have crisp edges and stay soft for days.
Ingredients
- For the Cookies:
- 1 cup salted butter 2 sticks, softened to room temperature
- 1⅓ cups granulated sugar
- ⅓ cup brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 3¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1½ teaspoons cream of tartar
- For the Cinnamon Sugar Coating:
- ⅓ cup granulated sugar
- 1½ tablespoons ground cinnamon
Instructions
- Cream butter and sugars: In a stand mixer, beat softened butter with granulated sugar and brown sugar on medium speed for 3 minutes until light and fluffy, scraping down sides twice.
- Add wet ingredients: Beat in eggs one at a time, then add vanilla extract. Mix until completely combined.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cream of tartar until evenly distributed.
- Combine dough: Add dry ingredients to wet ingredients in three additions, mixing on low speed just until combined. Do not overmix.
- Prepare coating: In a small bowl, combine ⅓ cup sugar and cinnamon for rolling.
- Shape cookies: Using a 1½-inch cookie scoop, portion dough into balls. Roll each ball in cinnamon-sugar mixture until completely coated.
- Bake: Preheat oven to 350°F. Place cookies 2 inches apart on parchment-lined baking sheets. Bake for 9-11 minutes until edges are set but centers look slightly underbaked.
- Use the spoon trick: Within 30-40 seconds of removing from oven, gently push cookie edges toward the center with a spoon to create texture and keep cookies thick.
- Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
Don't skip the cream of tartar - it creates the signature tangy flavor and soft texture. Substitute with 2 teaspoons baking powder only if absolutely necessary, but flavor will differ.
Room temperature ingredients work best, except butter should be softened but not melted.
Don't overbake - cookies should look slightly underdone when removed from oven. They continue cooking on the hot pan.
Use Ceylon cinnamon for a sweeter, more complex flavor if available.
Storage: Store in airtight container at room temperature for up to 4 days. Place parchment paper between layers.
Freezing dough: Shape into balls, roll in cinnamon sugar, freeze on baking sheets, then transfer to freezer bags. Bake from frozen, adding 1-2 minutes to baking time.
Freezing baked cookies: Freeze for up to 3 months. Thaw at room temperature and warm 10 seconds in microwave for fresh-baked taste.
Measuring flour: Use spoon-and-level method to avoid adding too much flour, which makes tough cookies.
Room temperature ingredients work best, except butter should be softened but not melted.
Don't overbake - cookies should look slightly underdone when removed from oven. They continue cooking on the hot pan.
Use Ceylon cinnamon for a sweeter, more complex flavor if available.
Storage: Store in airtight container at room temperature for up to 4 days. Place parchment paper between layers.
Freezing dough: Shape into balls, roll in cinnamon sugar, freeze on baking sheets, then transfer to freezer bags. Bake from frozen, adding 1-2 minutes to baking time.
Freezing baked cookies: Freeze for up to 3 months. Thaw at room temperature and warm 10 seconds in microwave for fresh-baked taste.
Measuring flour: Use spoon-and-level method to avoid adding too much flour, which makes tough cookies.