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Lyna Recipes

Soft and Chewy Snickerdoodle Cookies

Classic snickerdoodle cookies with a soft center, chewy texture, and rich cinnamon sugar coating.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

  • 1 cup salted butter softened
  • 1 2/3 cups granulated sugar
  • 1/3 cup brown sugar packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp cream of tartar
  • 3/4 tsp kosher salt
  • Cinnamon Sugar Coating:
  • 1/4 cup granulated sugar
  • 1 1/2 tbsp cinnamon

Method
 

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
    Cream butter, granulated sugar, and brown sugar until light and fluffy.
      Add eggs and vanilla, mixing until smooth.
        In a separate bowl, whisk flour, baking soda, cream of tartar, and salt.
          Gradually mix dry ingredients into wet ingredients until combined.
            In a small bowl, mix cinnamon and sugar for coating.
              Scoop dough into balls, roll twice in cinnamon sugar, and place on baking sheet.
                Bake for 8–10 minutes until edges are set and centers look slightly underdone.
                  Let cookies rest on the baking sheet for 5 minutes before transferring.

                    Notes

                    Store in an airtight container for up to 4 days. Do not overbake—this is the most common mistake. Dough can be chilled for 20–30 minutes if too soft. Double rolling in cinnamon sugar improves flavor and texture.