Print

Chewy Snickerdoodle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These classic snickerdoodles are thick, soft, and extra chewy with just the right amount of cinnamon sugar coating. Thanks to cream of tartar, they have that signature tang and a perfectly crinkly top—everything you want in the ultimate snickerdoodle!

Ingredients

Scale

For the Cookies:

  • 1 cup (2 sticks) unsalted butter, softened

  • 1½ cups granulated sugar

  • 2 large eggs

  • 2 teaspoons pure vanilla extract

  • 2¾ cups all-purpose flour

  • 2 teaspoons cream of tartar

  • 1 teaspoon baking soda

  • ½ teaspoon salt

For the Cinnamon Sugar Coating:

  • ¼ cup granulated sugar

  • 1½ teaspoons ground cinnamon

Instructions

  1. Preheat Oven:
    Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

  2. Make the Dough:
    In a large bowl, cream the butter and 1½ cups sugar together until light and fluffy. Add eggs and vanilla; beat until smooth.
    In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually add dry ingredients to wet, mixing just until combined.

  3. Make the Cinnamon Sugar:
    In a small bowl, mix ¼ cup sugar and 1½ teaspoons cinnamon.

  4. Shape the Cookies:
    Scoop and roll dough into balls (about 1.5 tablespoons each). Roll each in cinnamon sugar to coat completely. Place 2 inches apart on baking sheets.

  5. Bake:
    Bake for 8–10 minutes, until edges are set but centers look soft and puffy. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

 

Notes

  • Don’t overbake—cookies will continue to set as they cool.

  • Cream of tartar gives snickerdoodles their signature tang and chew; don’t skip it!

  • Dough can be chilled for up to 3 days or frozen for later use.

Find it online: https://ukfinda.com/chewy-snickerdoodle-recipe/