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Soft and Chewy Snickerdoodles

Classic snickerdoodles with crisp, crackly cinnamon-sugar edges and soft, chewy centers. A short chill keeps them thick, and cream of tartar gives them their signature tang.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Chill 30 minutes
Total Time 1 hour 10 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

Cookie dough
  • 2 3/4 cups all-purpose flour (345 g), spooned and leveled
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 1 cup unsalted butter (226 g), softened but still cool
  • 1 1/2 cups granulated sugar (300 g)
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
Cinnamon sugar coating
  • 1/4 cup granulated sugar (50 g)
  • 1 tbsp ground cinnamon

Method
 

  1. Whisk the flour, cream of tartar, baking soda and salt in a medium bowl.
  2. In a large bowl, beat the butter and sugar with a mixer on medium speed for 2 to 3 minutes, until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
  3. Add the dry ingredients and mix on low just until no dry flour remains.
  4. Cover the bowl and chill the dough for 30 minutes.
  5. Heat the oven to 375°F (190°C) and line two baking sheets with parchment. Stir the coating sugar and cinnamon together in a small bowl.
  6. Scoop the dough into 1 1/2 tablespoon balls (about 35 g), roll them smooth, then roll each one generously in the cinnamon sugar. Place them 2 inches apart.
  7. Bake one sheet at a time for 9 to 11 minutes, until the edges are set and the centers are puffed and still look slightly underdone.
  8. Cool on the baking sheet for 5 minutes, then move to a wire rack.

Notes

  • No cream of tartar: replace the cream of tartar and baking soda with 2 tsp baking powder. The cookies will be softer and more cake-like, without the tang.
  • Bakery-size cookies: use 3-tablespoon balls and bake 12 to 14 minutes. Makes about 15.
  • Freeze the dough: freeze coated dough balls up to 3 months. Bake from frozen, adding 1 to 2 minutes.
  • Storage: airtight at room temperature up to 5 days.