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Irresistibly Chewy Snickerdoodle Cookies

These classic Snickerdoodles are perfectly soft in the center with delightfully chewy edges, featuring the signature tangy flavor derived from cream of tartar and a generous coating of cinnamon sugar.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American, Classic
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 2 ¾ cups All-Purpose Flour Spoon lightly and leveled
  • 2 teaspoons Cream of Tartar Essential for the signature Snickerdoodle flavor and chew
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup Unsalted Butter (2 sticks), softened to room temperature
  • 1 ½ cups Granulated Sugar
  • 2 Large Eggs Room temperature is best
  • 1 teaspoon Vanilla Extract Pure vanilla extract
For the Cinnamon Sugar Coating
  • ¼ cup Granulated Sugar
  • 2 tablespoons Ground Cinnamon Ensure it is fresh for maximum flavor

Equipment

  • Stand mixer or handheld electric mixer
  • Baking Sheets
  • Parchment Paper or Silicone Baking Mats
  • Cookie scoop (1.5 tablespoon size)
  • Whisk

Method
 

Prepare Dough Base
  1. In a medium bowl, whisk together the 2 ¾ cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and ½ teaspoon of salt. Set this dry mixture aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the 1 cup of softened butter and 1 ½ cups of granulated sugar together on medium-high speed. Beat for 3 to 4 minutes until the mixture is light, pale, and fluffy. This aeration is crucial for a chewy texture.
  3. Reduce the speed to low and beat in the 2 large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the 1 teaspoon of vanilla extract. Scrape down the sides of the bowl as needed.
  4. Combine Wet and Dry: With the mixer set to low speed, gradually add the reserved dry ingredients to the wet mixture. Mix only until just combined; do not overmix the dough. Stop the mixer as soon as no pockets of flour remain.
Bake and Coat
  1. Prepare Coating and Oven: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. In a shallow, separate bowl, combine the ¼ cup of granulated sugar and 2 tablespoons of ground cinnamon for the coating.
  2. Scoop and Roll: Use a 1.5-tablespoon cookie scoop to portion the dough. Roll each piece of dough gently between your palms to form a smooth ball.
  3. Coat and Arrange: Drop the dough ball into the cinnamon sugar mixture. Roll until it is completely and generously coated on all sides. Place the coated dough balls onto the prepared baking sheets, ensuring they are spaced about 2 inches apart. (Do not press the dough down.)
  4. Bake: Bake for 8 to 10 minutes. The edges should look set and slightly golden, but the centers must still look slightly soft and puffy. Do not overbake, or the cookies will lose their signature chewiness.
  5. Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes (they are very delicate when hot). Carefully transfer the cookies to a wire rack to cool completely. Store airtight at room temperature for up to 5 days.

Notes

If your kitchen is very warm and the dough feels sticky, cover the bowl and chill the dough for 30 minutes before rolling. For extra puffy cookies, ensure your eggs and butter are truly at room temperature. You can freeze the rolled, coated dough balls on a baking sheet, then transfer them to an airtight bag. Bake frozen cookies for 1-2 minutes longer than the recipe calls for.