Description

These chewy snickerdoodle cookies feature a soft, pillowy center and a crackly cinnamon-sugar crust. The secret to their perfect texture is chilling the dough for 24 hours and using cream of tartar for a distinct tangy-sweet balance.

Ingredients

Scale

1 cup (226g) unsalted butter, softened to room temperature
1 ½ cups (300g) granulated sugar, divided
2 large eggs, room temperature
2 teaspoons vanilla extract
2 ¾ cups (340g) all-purpose flour
2 teaspoons (8g) cream of tartar
1 teaspoon (5g) baking soda
½ teaspoon (3g) salt
1 tablespoon (6g) ground cinnamon, for dough
½ cup (100g) granulated sugar, for coating
1 teaspoon (2g) ground cinnamon, for coating

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and 1 ½ cups granulated sugar on medium-high speed for 3-4 minutes until pale yellow and fluffy.
Reduce speed to medium. Add eggs one at a time, mixing just until combined after each. Scrape down the sides of the bowl. Add vanilla extract and mix until smooth.
In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and 1 tablespoon ground cinnamon.
With the mixer on low, gradually add the dry ingredients to the wet mixture. Mix until just combined; do not overmix. The dough will be thick and slightly sticky.
Cover the bowl with plastic wrap or a damp towel and refrigerate for at least 24 hours (up to 3 days). This step is crucial for chewiness.
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a small shallow bowl, mix ½ cup granulated sugar with 1 teaspoon cinnamon for the coating.
Scoop dough into 1.5-tablespoon balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
Place balls on baking sheets about 2 inches apart.
Bake for 9-11 minutes until edges are set and lightly golden, but centers still look soft.
Let cookies sit on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Chilling the dough for 24 hours is non-negotiable for the desired chewy texture. Do not overbake; cookies will firm up as they cool. Store in an airtight container with a slice of bread to maintain softness. For gluten-free version, use a 1-to-1 gluten-free flour blend. For vegan version, substitute butter with vegan butter sticks and eggs with flax eggs.

Prep Time: 20 minutes
Cook Time: 11 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 14
Sodium: 80
Fat: 6
Saturated Fat: 4
Carbohydrates: 22
Fiber: 0.5
Protein: 2

Keywords: snickerdoodle cookies, chewy cookies, cinnamon sugar cookies, homemade cookies, cream of tartar cookies, easy baking recipe