These are the BEST Snickerdoodle cookie, each bite is perfection! You’ll never need another Snickerdoodles recipe again! They are a total hit and can be enjoyed any time of the year.
My shivering fingers are here to quickly get some work done, which will be followed by packing for a kidless weekend away. Too bad we’re not heading somewhere warm (still love ya, Chicago!). So let’s talk cookies! What are your favorite kinds of cookies to bake this time of year? Sugar cookies? Gingerbread cookies? Shortbread cookies? Or do you prefer homemade caramels? Whatever your preference, adding a solid Snickerdoodle recipe to your baking list is a must. The thing I love about Snickerdoodles is the unique soft, chewiness that makes them so irresistible. I also love that they are appropriate to make and serve any time of year. Not every cookie can boast being an all-season cookie.
This Snickerdoodle recipe produces the most deliciously soft and chewy cookie. It is a super easy, no-fail recipe to make. Please add this to your list, no matter the season!
Happy, healthy, cozy weekends to you all!
Soft and Chewy Snickerdoodles
- 1 cup butter softened (2 sticks)
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 2 tsp. cream of tartar
- 1 tsp. salt
- 1/4 cup sugar
- 2 tbsp. cinnamon
- Preheat oven to 350 degrees F. Line three baking sheets with parchment paper and set aside. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, granulated and brown sugars, eggs and vanilla and beat on medium speed until creamy and free of lumps.
- In a separate bowl, combine the flour, baking soda, cream of tartar and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.
- Combine the 1/4 cup sugar and cinnamon in a small bowl. Mix well and set aside. Scoop out tablespoon-size chunks of batter and form balls using your hands. Roll balls in sugar-cinnamon mixture to coat completely. Place onto the prepared baking sheets. Bake in the preheated oven for 8-10 minutes, or until lightly golden around edges. Let cool.