Soft and Chewy Snickerdoodles
User Reviews
4.6
Soft and Chewy Snickerdoodles
Description
Soft and Chewy Snickerdoodles rely on a base of flour, cream of tartar, baking soda, and butter creamed with sugar to create a tender and flavorful cookie. The dough is chilled thoroughly to maintain shape and avoid excessive spreading during baking. Rolled in a cinnamon and sugar mixture before baking, the exterior develops a sweet and subtly crisp coating contrasting the soft, chewy interior.
The use of cream of tartar is key in providing the characteristic slight tang and texture, though baking powder can be substituted in a pinch with some changes to leavening agents. Baking with parchment-lined, chilled pans supports even cooking and consistent results. The cookies bake for a brief 10 minutes until just set, preserving softness inside.
Chilled dough can be stored for up to three days before baking, and finished cookies keep fresh in airtight containers for several days. They can also be frozen for longer storage. These snickerdoodles perform well as a classic sweet treat that combines buttery richness with cinnamon spice in a soft, chewy format.
Ingredients
- 2¾ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter 2 sticks, at room temperature
- 1½ cups granulated sugar
- 2 egg
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- 1 tablespoon cinnamon
Instructions
- Line baking sheets with parchment paper or a baking mat and put in refrigerator to chill.
- Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.
- Cream together the butter and sugar until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
- Gradually stir in the flour mixture, beating on low speed just until the flour is blended.
- Chill the dough for at least 30 minutes.
- In the meantime, mix together the sugar and cinnamon in a small bowl.
- Preheat oven to 350 degrees F.
- Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.
- Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.
- Chill the dough and cookie sheets between batches.
- Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.
Notes
- Chilling the dough and cookie sheets is essential to help the cookies hold their shape and prevent spreading.
- Lining baking pans with parchment paper further reduces spreading risks and eases cleanup.
- Cream of tartar is important for authentic snickerdoodle texture and flavor; as a substitute, use 2 teaspoons baking powder and omit cream of tartar and baking soda, noting flavor differences.
- Choose a high-quality cinnamon for optimal taste, such as Simply Organic ground cinnamon.
- Dough can be made ahead and refrigerated up to 3 days before baking.
- Store baked cookies in an airtight container for up to 4 days or freeze them for up to 3 months; thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 38mg | 2% |
| Potassium | 31mg | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 130IU | 3% |
| Calcium | 5mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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