Classic Snickerdoodles – Soft & Chewy Cinnamon Sugar Cookies Recipe

I deeply enjoy Snickerdoodle Cookie Recipes that combine familiar ingredients, from all-purpose flour to unsalted butter and a pinch of salt. This recipe melds cream of tartar, eggs, and vanilla extract with a coating of cinnamon sugar for a tender, subtly tangy delight. I relish making these treats for their playful blend of flavors.

I stumbled upon these Classic Snickerdoodles recently and decided I had to share them with you. I never used to make cookies as often as i do now, but these soft and chewy treats totally won me over.

The recipe starts with mixing 2 3/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda and 1/4 teaspoon salt, then adding in 1 cup unsalted butter, 1 1/2 cups granulated sugar, 2 large eggs and 1 teaspoon vanilla extract. Trust me when i say, it all comes together in a way that’s just magical.

Once the dough is ready, i coat each cookie in a blend of 1/4 cup granulated sugar and 2 teaspoons ground cinnamon to give them that irresistible finish. I’ve experimented with different variations before, even trying out keto desserts and other twists, but nothing compares to the classic version.

Enjoy every bite and let your taste buds decide!

Why I Like this Recipe

I like this recipe because it creates cookies that are tender, buttery and just a little chewy. I love how the cinnamon sugar coating gives them an extra burst of warmth and flavor. I also like that it’s pretty simple to make even though they end up tasting like they took a lot more effort. And honestly, the slight tangy twist from the cream of tartar makes these cookies feel special and different from regular sugar cookies.

Ingredients

• All-purpose flour supplies carbs and gives cookies their tender, chewy structure.
• Unsalted butter adds rich flavor and moisture but is high in fats.
• Granulated sugar sweetens cookies and assists in browning; too much isn’t healthy.
• Eggs bind ingredients while adding protein and structure to the cookies.
• Cream of tartar regulates leavening and enhances the soft, chewy texture.
• Baking soda helps cookies rise and provides a subtle tang to the flavor.
• Vanilla extract deepens and rounds out the overall sweetness.
• Salt heightens flavors and balances sweetness in the cookie dough.
• A cinnamon sugar coating adds an extra spicy-sweet crunch and aroma.

Ingredient Quantities

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar (for coating)
• 2 teaspoons ground cinnamon (for coating)

How to Make this

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together 2 3/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda and 1/4 teaspoon salt.

3. In a large bowl, beat 1 cup unsalted butter (softened) with 1 1/2 cups granulated sugar until it looks light and fluffy.

4. Mix in the 2 large eggs and 1 teaspoon vanilla extract until everything is well combined.

5. Slowly add the dry ingredients into the butter mixture and stir until just mixed in.

6. In a small bowl, combine 1/4 cup granulated sugar with 2 teaspoons ground cinnamon; this will be your coating.

7. Scoop the cookie dough into 1-inch balls and roll each one in the cinnamon sugar mixture until completely coated.

8. Arrange the coated dough balls on your prepared baking sheet, making sure they are about 2 inches apart.

9. Bake them for 9-11 minutes or until the edges are set but the centers still look soft, please dont overbake them.

10. Take the cookies out of the oven and let them cool on the tray for a couple of minutes before moving them to a cooling rack to cool completely.

Equipment Needed

1. Oven – a standard kitchen oven that can reach 375°F
2. Baking sheet – a rimmed baking sheet to evenly cook the cookies
3. Parchment paper – to line the baking sheet and prevent sticking
4. Medium bowl – for whisking together the flour, cream of tartar, baking soda, and salt
5. Whisk – to mix the dry ingredients properly
6. Large bowl – to beat together the butter and granulated sugar
7. Electric mixer or hand whisk – to blend butter, sugar, eggs, and vanilla until light and fluffy
8. Small bowl – to combine the granulated sugar with ground cinnamon for the coating
9. Cookie scoop or tablespoon – to portion the dough into 1-inch balls
10. Cooling rack – for letting the cookies cool completely after baking
11. Measuring cups and spoons – to accurately measure both dry and wet ingredients

FAQ

Classic Snickerdoodles – Soft & Chewy Cinnamon Sugar Cookies Recipe Substitutions and Variations

• Unsalted butter – You can use margarine or even coconut oil in equal measure if you dont have unsalted butter
• All-purpose flour – Sometimes cake flour can be substituted for a softer texture just be aware it might change the thickness a bit
• Granulated sugar – Coconut sugar is a good alternative but it may lend a hint of caramel flavor to your cookies
• Eggs – If you dont have eggs or need a vegan option, try using 1/4 cup of unsweetened applesauce per egg instead
• Cream of tartar – A little lemon juice (around 1 teaspoon for each 1/2 teaspoon of cream of tartar) can work as a replacement

Pro Tips

1. Make sure your butter is soft but not melted, cuz if its too soft the dough can turn out too greasy and hard to handle.
2. Mix the dough just until the flour disappears – overmixing can make your cookies tough even if you think it should be fine.
3. Scoop your dough balls by hand so they’re all about the same size, that way they bake evenly and you dont end up with a few burnt edges.
4. Keep a close eye on the timer – take them out when the edges are set and the middle still looks a bit soft; cookies keep cooking on the hot baking sheet even after you pull them out.