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Classic Soft and Chewy Snickerdoodle Cookies

A stack of soft, chewy snickerdoodle cookies, one broken in half showing the texture.
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Make soft, chewy Snickerdoodle cookies from scratch using cream of tartar for the signature tang and crackle.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar for coating
  • 2 tablespoons ground cinnamon for coating

Instructions

  1. Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small, shallow dish, mix the 1/4 cup of sugar and 2 tablespoons of cinnamon for the coating.
  7. Roll dough into balls, about 1 1/2 tablespoons each. Roll each ball thoroughly in the cinnamon-sugar mixture.
  8. Place dough balls 2 inches apart on the prepared baking sheets.
  9. Bake for 8 to 10 minutes. The edges should be set, but the centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Notes

  • Cream of tartar is essential; it reacts with the baking soda to give Snickerdoodles their characteristic slight tang and helps keep them soft.
  • For thicker cookies, chill the dough for 30 minutes before rolling and coating.
  • Do not overbake; removing them when the centers look slightly underdone results in a chewier cookie after cooling.

Nutrition

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