Chewy Snickerdoodle Cookies
These snickerdoodle cookies are soft, chewy, and coated in a double layer of cinnamon sugar for the perfect nostalgic bite. Quick to make, family-friendly, and full of classic flavor!
Equipment
- Mixing Bowls
- Electric Mixer
- Cookie Scoop
- Baking Sheet
- Parchment Paper
- Wire Rack
Ingredients
Cookie Dough
- 1 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar divided use
- 1 egg
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Cream the butter and 1 cup of sugar together until light and fluffy, scraping the bowl as needed.
- Add the egg and vanilla extract. Mix just until combined.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and cinnamon.
- Add the dry ingredients to the wet mixture and mix on low until just combined. Do not overmix.
- In a small bowl, mix the remaining 1/2 cup sugar with 2 teaspoons of cinnamon to make the coating.
- Use a cookie scoop to portion dough. Roll into smooth balls, then roll each ball in the cinnamon sugar. For more flavor, roll twice.
- Place dough balls on a parchment-lined baking sheet. Bake at 350°F (175°C) for 9–11 minutes or until puffed and edges are set.
- Let cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Double rolling in cinnamon sugar makes a crispier, more flavorful coating. Avoid overbaking—cookies will continue cooking slightly on the pan.