Description
These Soft Chewy Cinnamon Snickerdoodles are classic cookies featuring a tender texture and a sweet cinnamon-sugar coating. Perfectly soft in the center with lightly crisp edges, they offer a deliciously warm cinnamon flavor in every bite, making them ideal for holiday treats or everyday indulgence.
Ingredients
Scale
For the Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For the Cinnamon-Sugar Coating
- 2 tablespoons ground cinnamon, divided
- 2 tablespoons granulated sugar
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until the mixture is light and fluffy, which helps create tender cookies.
- Add Eggs: Incorporate the eggs one at a time, mixing thoroughly after each addition to ensure even distribution and a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt, combining the leavening agents and dry components evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing, which can toughen the cookies.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix together 2 tablespoons of ground cinnamon and 2 tablespoons of granulated sugar for the rolling coating.
- Form Dough Balls: Roll the cookie dough into 1-inch balls, then roll each ball thoroughly in the cinnamon-sugar mixture to coat evenly.
- Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges become firm but the centers remain soft, ensuring a chewy texture.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, which helps maintain their softness.
Notes
- Do not overbake to keep the cookies soft and chewy in the center.
- Using cream of tartar is key to achieving the classic tangy flavor and rustic texture of snickerdoodles.
- Make sure the butter is softened but not melted to create a smooth dough.
- For added flavor, you can sprinkle a little extra cinnamon sugar on top of the cookies before baking.
- Store cookies in an airtight container to maintain freshness and softness.
