Soft & Chewy Snickerdoodles
These thick Soft & Chewy Snickerdoodles are soft-baked and smothered in cinnamon sugar. Perfect for holiday baking or anytime you're craving cinnamon goodness.
Servings: 20 -22 cookies
Calories: 228kcal
Ingredients
Snickerdoodles
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 1 egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoon cream of tartar
- 2 teaspoon cinnamon
- 1 ½ teaspoon corn starch
- pinch salt
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 2 teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper, set aside.
- In a large bowl (or the bowl of your stand mixer fitted with the paddle attachment) cream butter and sugars together until light and fluffy. Beat in eggs and vanilla until completely combined. Add flour, baking soda, cream of tartar, cinnamon, corn starch and salt and mix until just combined without over-mixing.
- Whisk cinnamon and sugar together in a small bowl.
- Roll dough into 1 ½-2" balls, roll in cinnamon sugar and place on prepared baking sheet. Bake for 10-11 minutes. Cookies will seem under-done with finished baking but when they set up they will keep a soft and chewy interior. If you like crispier cookies, bake for a minute or two longer. Allow cookies to cool on hot pan for 10 minutes before transferring to wire racks to finish cooling completely.
Notes
Storage instructions: Snickerdoodles will stay soft and fresh for up to 4 days stored in an airtight container.
Nutrition
Calories: 228kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 62mg | Potassium: 74mg | Fiber: 1g | Sugar: 18g | Vitamin A: 310IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 1mg