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BEST Soft and Chewy Snickerdoodles easy cookie recipe | lecremedelacrumb.com
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BEST Soft and Chewy Snickerdoodles

These Best Soft and Chewy Snickerdoodles are soft little bundles of perfect sweetness. Equal parts sugary, cinnamony, buttery — you won't be able to have just one of these melt-in-your-mouth, delicious cookies. 
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Author Tiffany

Ingredients

cinnamon-sugar coating

  • 1/4 cup sugar
  • 3 teaspoons ground cinnamon

cookie dough

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cup flour
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  • Preheat oven to 350 degrees and very lightly grease a baking sheet or line with a baking mat.
  • In a small bowl stir together 1/4 cup sugar and 3 teaspoons cinnamon and set aside.
  • To make the cookie dough, cream together butter and sugar for 2 minutes until very light and fluffy.
  • Add eggs, one at a time, mixing well after each. Blend in vanilla.
  • Add flour, cream of tartar, baking soda, and salt. Mix just until dough comes together and there are no more streaks of flour.
  • Use two scoops (with a cookie scoop or a tablespoon) to make one dough ball. Roll in the cinnamon-sugar mixture, then place on prepared baking sheet at least 3 inches apart.
  • Use your fingers to gently shape the dough ball so that it is taller than it is wide. *This is important to keep the cookies nice and thick and prevent too much spreading!
  • Bake for 8-11 minutes. (I like mine under-cooked a bit for a super soft and chewy texture and for me this is right about 9-10 minutes. They will continue to cook on the baking sheet while they are cooling!). Allow to cool for 5-10 minutes on the baking sheet before transferring to a cooling rack to cool completely.
  • Store at room temperature in an airtight container up to 5 days.

Notes

For even thicker cookies, you can cover tightly and chill the dough for 20-30 minutes before scooping.