Easy Chewy Snickerdoodles
These Easy Chewy Snickerdoodles come together fast with no chill time and deliver perfectly soft, cinnamon-sugar coated cookies every time. They're buttery, cozy, and ideal for sharing or holiday gifting.
Equipment
- Mixer
- Mixing Bowls
- Baking Sheets
- Parchment Paper
- Cookie Scoop
Ingredients
Cookie Dough
- 225 g unsalted butter at room temperature
- 300 g granulated sugar
- 1 large egg 50g without shell, room temperature
- 1 tsp vanilla extract
- 300 g all-purpose flour sifted
- 1 tsp ground cinnamon
- 1 tsp cream of tartar
- 1 tsp kosher salt
- 0.5 tsp baking soda
Cinnamon Sugar Coating
- 100 g granulated sugar for rolling
- 4 tsp ground cinnamon for rolling
Instructions
- Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- Cream the butter and sugar until light and fluffy, scraping the sides as needed.
- Add egg and vanilla. Beat until smooth and creamy.
- In a separate bowl, sift together flour, cinnamon, cream of tartar, baking soda, and salt. Stir into wet ingredients until just combined.
- In a small bowl, mix the rolling sugar and cinnamon. Scoop dough (about 40g per ball), roll, and coat in cinnamon sugar.
- Place on baking sheets with space between. Bake for 11–12 minutes until puffed and edges are just set.
- Cool on pan for 10 minutes before transferring to a wire rack. Store in an airtight container once cooled.
Notes
Use room-temperature ingredients for best results. Roll generously in cinnamon sugar and remove from oven while still soft for that perfect chewy center.