BEST Soft and Chewy Snickerdoodles
User Reviews
5
BEST Soft and Chewy Snickerdoodles
Description
BEST Soft and Chewy Snickerdoodles blend a traditional recipe with a cinnamon-sugar coating that provides a light spice contrast to the sweet dough. The dough, made with softened butter, sugar, brown sugar, eggs, vanilla, flour, cream of tartar, baking soda, and salt, is mixed just until combined to promote tenderness.
Coating the cookie dough balls in cinnamon sugar before baking enhances the classic flavor. The dough balls are kept tall, which helps maintain thickness by limiting spreading during baking. The result is a cookie with soft, chewy centers and subtly crisp edges.
Baking at 350°F for 8-11 minutes allows the cookies to remain slightly underbaked for optimal softness. Cooling on the baking sheet helps finish the cooking gently. These cookies offer a balance of cinnamon spice and buttery sweetness.
Chilling the dough briefly before baking further helps maintain the cookies’ thick shape and chewy texture.
Ingredients
cinnamon-sugar coating
- ¼ cup sugar
- 3 teaspoons ground cinnamon
cookie dough
- 1 cup butter softened
- ¾ cup sugar
- ½ cup brown sugar packed
- 2 egg large
- 1 tablespoon vanilla extract
- 2 ¾ cup flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ 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 thicker cookies, tightly cover and chill the dough for 20-30 minutes before scooping and baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 190mg | 8% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 359IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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