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–+ servings

Soft and Chewy Snickerdoodles

Bring on the festive season with these snickerdoodle cookies that are soft and chewy in the center with a crispy-edged cinnamon-sugar coating. With a signature tang, these cookies are favorites for the holidays!
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 28 cookies

Ingredients

  • 2 3/4 cups (360g) all-purpose flour
  • 2 teaspoons cream of tartar*
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon (8g) ground cinnamon
  • 1/2 teaspoon (3g) salt
  • 3/4 cup (1.5 sticks/170g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 3/4 cup (125g) brown sugar 
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoon (8ml) pure vanilla extract

Instructions

  • Preheat the oven to 350°F/175° C. Line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon and salt. Set aside.
  • In a mixer bowl fitted with the paddle attachment, beat butter, granulated sugar and brown sugar on medium speed about 3 minutes, until light and fluffy. Add eggs, one at a time and vanilla extract, beat until combined. Scrape down the sides as needed. On a low speed add the flour mixture to the wet mixture and beat just until combined. Do not over mix. At this point the dough is thick enough, therefore requires no chilling time. 
  • Make the cinnamon-sugar coating: In a small bowl, toss together sugar and cinnamon.
  • Shape the dough into balls, preferably 2 inch round balls. You can use a cookie scoop to scoop the dough out, roll them in the cinnamon-sugar mixture, and place on the prepared baking sheet. You can use your hands or the back of a spoon to slightly flatten each cookie out if desired. Bake for about 10 minutes minutes, until cookies begin to brown at the edges but the center is still soft. Allow cookies to cool on the baking sheets for 10 minutes then gently transfer to a wire rack to cool completely. 
  • Store cookies in an airtight container for up to 3 days. The leftovers can be frozen for up to 2 months.  

Notes

You can use 2 teaspoon of baking soda instead of the cream of tartar. In case you are running out of cream of tartar or do not have it on hand, feel free to substitute it with 1 teaspoon lemon juice or vinegar. 
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