Description
These Soft Chewy Cinnamon Snickerdoodles are classic cookies with a perfect balance of cinnamon sugar coating and a tender, chewy interior. They are easy to prepare with simple pantry ingredients and bake quickly to yield deliciously warm cinnamon-spiced treats.
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 even baking.
- 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 cookie texture.
- Add Eggs: Add the eggs one at a time, mixing thoroughly after each addition to blend fully and maintain the batter’s consistency.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overworking the dough, which can cause tough cookies.
- Prepare Cinnamon Sugar: In a small bowl, combine 2 tablespoons of ground cinnamon with 2 tablespoons of sugar to create the coating for the snickerdoodles.
- Form Dough Balls: Roll the cookie dough into 1-inch diameter balls to ensure uniform baking.
- Coat Dough Balls: Roll each dough ball in the cinnamon-sugar mixture to evenly coat and add the classic snickerdoodle flavor.
- Arrange on Baking Sheet: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading while baking.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are set and firm but the centers remain soft for a chewy texture.
- Cool Cookies: Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up without becoming hard.
Notes
- Use room temperature butter to achieve a creamy and fluffy batter.
- Cream of tartar is essential for the tangy flavor and the classic texture of snickerdoodles.
- Do not overbake; cookies should be soft in the center when removed from the oven.
- For extra cinnamon flavor, you can add a pinch of cinnamon to the cookie dough.
- Store cookies in an airtight container to maintain softness for several days.
