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Lyna Recipes

Soft and Chewy Snickerdoodle Cookies Recipe

These soft and chewy snickerdoodle cookies are packed with cinnamon flavor, coated twice in cinnamon sugar, and stay tender for days.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Preheat oven to 375°F and line baking sheets with parchment paper.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add eggs and vanilla extract, then mix until fully combined.
  4. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
  5. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
  6. In a small bowl, combine the coating sugar and cinnamon.
  7. Scoop dough into 1 1/2 tablespoon-sized balls and roll each ball twice in the cinnamon sugar mixture.
  8. Place dough balls 2 inches apart on prepared baking sheets.
  9. Bake for 9-11 minutes until the edges are set and the centers still look slightly soft.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container for up to 4 days. For extra soft cookies, place a slice of bread in the container. Avoid overbaking or the cookies will turn dry instead of chewy. Dough can also be refrigerated for up to 48 hours before baking.