Snickerdoodle Cookies – Soft, Chewy, and Irresistibly Classic
Classic Snickerdoodle Cookies are soft, chewy, and coated in a sweet cinnamon-sugar mixture that makes them irresistible. Perfect for holidays, cookie exchanges, or anytime you crave a nostalgic treat.
Ingredients
- 1 cup unsalted butter softened (or 1/2 cup butter + 1/2 cup butter-flavored shortening)
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract or vanilla bean paste
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ⅛ teaspoon baking powder
- ½ teaspoon salt
- Cinnamon Sugar Mixture:
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Prepare the oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Make the dough: In a large mixing bowl, cream together butter (or butter + shortening) and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until combined.
- Shape the cookies: In a small bowl, combine the cinnamon and sugar for coating. Roll the dough into 1 1/2-inch balls, then roll each ball in the cinnamon-sugar mixture until coated.
- Bake the cookies: Place coated dough balls onto prepared baking sheets about 2 inches apart. Bake for 8–10 minutes, or until the edges are lightly golden but centers are soft.
- Cool and serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Notes
- For chewier cookies, chill the dough for 30 minutes before baking.
- If you love extra cinnamon flavor, double the cinnamon in the coating mixture.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.