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A close up of the most delicious looking snickerdoodle cookie recipe on a black wire cooling rack

Perfect Soft and Chewy Snickerdoodles


  • Author: Julianne Bayer
  • Prep Time: 45 mins
  • Cook Time: 10 mins
  • Total Time: 55 minutes
  • Yield: 24 Large Cookies

Description

These are the BEST Snickerdoodles ever!! Perfectly soft and chewy in the middle and crisp on the edges. A buttery sugar cookie rolled in cinnamon and sugar.


Ingredients

  • 1 cup (226g) unsalted butter
  • 2 cups (380g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) pure vanilla extract
  • 3 cups (420g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tarter

For the coating

  • ¼ cup (47.5g) granulated sugar
  • 1 tablespoon (7.5g) cinnamon

Instructions

  1. In your stand mixer, combine the butter with the sugar and beat on medium speed until well creamed together.
  2. Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
  3. In a separate bowl, combine the dry ingredients: flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough starts to form.
  4. In a small bowl, combined cinnamon and sugar and stir to combine. Use a large cookie scoop (3 tbsp) and scoop cookie dough into the cinnamon sugar mixutre. Roll around to coat the cookie.
  5. Place the cookies on a silicone lined baking sheet. Refrigerate dough for a minimum of 45 minutes and up to overnight.
  6. Preheat oven to 350° F. Place the cookies about 2 inches apart on your baking sheet. If your cookies have been refrigerated longer than 2 hours, allow them to rest at room temperature for 10 minutes before baking.
  7. Bake at 350° F for 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.

Notes

  • You can make this dough ahead of time and leave it refrigerated until ready to bake. If refrigerated for more than 2 hours, let them rest at room temperature for 15-20 minutes prior to baking.
  • Baked cookies can be frozen, store in an airtight container.
  • A large cookie scoop will yield 24 large cookies, a medium-sized cookie scoop will yield 36
  • Category: Cookies

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 205
  • Sugar: 18.8g
  • Sodium: 33.8mg
  • Fat: 8.2g
  • Saturated Fat: 4.9g
  • Carbohydrates: 31g
  • Fiber: .6g
  • Protein: 2.2g
  • Cholesterol: 35.8mg
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