Chewy Snickerdoodle Cookies Recipe
Soft, buttery, and perfectly chewy, these classic Snickerdoodle Cookies are coated in a cozy blanket of cinnamon-sugar for that nostalgic flavor we all love. With crisp edges and tender centers, this timeless cookie is simple to make yet irresistibly delicious. Whether you’re baking for the holidays or just a sweet craving, these golden cinnamon delights from Sophie’s kitchen are sure to become a household favorite.
- Prep Time: 15 mins
- Chill the dough for at least: 30
- Cook Time: 10 mins
- Total Time: 55 mins
- Yield: 24 cookies
- Category: Cookie
- Method: Baking
- Cuisine: American
Ingredients
**For the Cookies:**
2 ¾ cups (345 g) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 cup (227 g) unsalted butter, softened
1 ½ cups (300 g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
**For the Cinnamon-Sugar Coating:**
3 tablespoons granulated sugar
1 tablespoon ground cinnamon
Instructions
Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter and sugar together with a mixer on medium speed until light and fluffy, about 2–3 minutes.
Beat in eggs one at a time, then add vanilla extract and mix until combined.
Gradually add the dry ingredients to the wet mixture and stir just until combined. Do not overmix for the softest texture.
Cover the dough and chill in the refrigerator for at least 30 minutes to help prevent spreading.
In a small bowl, combine the sugar and cinnamon for the coating.
Scoop about 1½ tablespoons of dough and roll into smooth balls, then coat generously in the cinnamon-sugar mixture.
Arrange cookies 2 inches apart on the prepared baking sheets and bake for 9–10 minutes, or until the edges are lightly golden and the centers are soft and puffy.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
**Baking Tips:**
• Chill the dough — it helps control spreading and enhances flavor.
• For extra cinnamon-sugar crunch, roll the cookies twice before baking.
• Don’t overbake — remove them when centers look slightly soft for the perfect chewy texture.
**Storage:**
• Store cookies in an airtight container at room temperature for up to 5 days.
• For longer storage, freeze baked cookies up to 2 months; thaw at room temperature.
• Freeze unbaked dough balls up to 3 months and bake directly from frozen, adding 1–2 minutes to the bake time.
**Yields:** About 24 cookies — perfect for gifting, sharing, or cozy nights with tea.