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The Best Soft and Chewy Classic Snickerdoodle Cookie Recipe

Close-up of soft snickerdoodle cookies, one broken in half to show the chewy interior, dusted with cinnamon sugar.
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I am happy you are here to make these classic snickerdoodle cookies. This recipe gives you soft centers, chewy edges, and that signature crackled top, all thanks to the essential cream of tartar. These are the ultimate comfort food cookies.

Ingredients

Scale
  • 1 cup salted butter, softened
  • 1 1/3 cups granulated sugar
  • 1/3 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 1/4 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 1/2 teaspoons cream of tartar
  • 1/3 cup granulated sugar (for rolling)
  • 2 tablespoons ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, 1 1/3 cups granulated sugar, and brown sugar until the mixture is light and fluffy. This step builds texture.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and cream of tartar.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. In a small, shallow bowl, combine the remaining 1/3 cup of granulated sugar and the ground cinnamon for the coating.
  7. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the cinnamon-sugar mixture until fully coated.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 9 to 11 minutes. For soft centers and chewy edges, remove the cookies when the edges are set but the centers still look slightly underdone.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps set the chewy texture.

Notes

  • The cream of tartar is necessary; it reacts with the baking soda to give snickerdoodles their characteristic slight tang and helps achieve the soft, chewy texture you want.
  • For the best crackled top, chill the dough for at least 30 minutes before rolling and baking. Cold dough spreads less quickly in the oven.
  • Do not overbake. If you want that soft, melt-in-your-mouth center, pull them out when they look slightly pale in the middle.
  • These are excellent for holiday baking and cookie exchanges.

Nutrition

Find it online: https://purecookingjoy.com/best-soft-chewy-snickerdoodle-recipe/

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