Soft and Chewy Snickerdoodle Recipe
Soft, chewy, buttery cookies coated in cinnamon and sugar. This snickerdoodle cookie recipe turns out perfect every time with a classic flavor and melt-in-your-mouth texture.
Equipment
- 1 Mixing bowl medium and large
Ingredients
Main Ingredients
- 3 cups All-purpose flour spooned & leveled
- 2 teaspoons Cream of tartar
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- ½ teaspoon Salt
- 1 cup Unsalted butter softened
- 1 cup Granulated sugar
- ½ cup Light brown sugar packed
- 1 large Egg room temperature
- 1 large Egg yolk room temperature
- 2 teaspoons Pure vanilla extract
- ¼ cup Granulated sugar for rolling
- 2 teaspoons Ground cinnamon for rolling
Instructions
Instructions
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
- In a medium bowl whisk together flour, cream of tartar, baking soda, cinnamon, and salt.
- In a large bowl cream your softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add in your egg and egg yolk plus vanilla. Mix until fully combined.
- Slowly add dry mix into your wet mix, stirring just enough to combine.
- In a small bowl mix sugar and cinnamon for coating.
- Roll dough into balls about 1.5 tablespoons each, then roll in cinnamon-sugar coating and place on baking sheets spaced 2 inches apart.
- Bake 9-11 minutes or until edges are set and centers are slightly underbaked.
- Let cookies rest 5 minutes on the baking sheet before moving to a wire rack to cool completely.
Notes
Store in an airtight container at room temp for up to 4 days or freeze up to 3 months. For best results, reheat frozen cookies in a low oven for a few minutes.