Description
Enjoy these Soft Chewy Cinnamon Snickerdoodles, a classic cookie with a tender, chewy center and a delightful cinnamon-sugar coating. Perfectly spiced and easy to make, these cookies are ideal for snack time or dessert.
Ingredients
Scale
Cookie 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
Cinnamon Sugar Coating
- 2 tablespoons ground cinnamon, divided
- 2 tablespoons granulated sugar for rolling
Instructions
- Preheat Oven: 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 incorporate air for a soft texture.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to create a smooth and homogenous dough base.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough and keep the cookies tender.
- Prepare Cinnamon Sugar: In a small bowl, combine 2 tablespoons of ground cinnamon with 2 tablespoons of granulated sugar, which will be used to coat the cookie dough balls.
- Form Cookie Balls: Roll the cookie dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat them evenly for that signature flavorful crust.
- Arrange Cookies: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake: Bake in the preheated oven for 8-10 minutes, until the edges are 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, allowing them to set properly.
Notes
- Use softened butter for easier creaming and better texture.
- Do not overmix the dough to maintain softness.
- For extra flavor, consider adding a teaspoon of vanilla extract to the wet ingredients.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a crunchy edge, bake an extra 1-2 minutes but watch closely to prevent burning.
