Soft and Chewy Snickerdoodle Cookies are the classic family favorite cookie! With the perfect amount of tang and chewiness, rolled in cinnamon sugar, you are sure to love them!
Nothing quite compares to snickerdoodle cookies. Don’t get us wrong, we do not discriminate against any cookie, we love them all! However, some of them truly stand out more than others. Most of the time, those stand-outs are cookies we remember making as kids. Nostalgia definitely impacts food, everyone. We are convinced that even without the nostalgia, these would still make it in our top 3 favorite cookies of all time. We know you’ll agree!
Butter Substitute for Soft and Chewy Snickerdoodle:
If you are dairy free, you can substitute the butter for vegetable shortening or a plant-based butter stick. Please do not substitute for margarine, it will not produce good results.
Can I use whole-wheat flour?
Whole wheat flour produces a much denser cookie, and is not recommended. If you want to attempt it anyway, do not substitute more than half of the all-purpose flour for whole wheat.
Cream of Tartar:
Cream of tartar is an acidic byproduct of fermented grapes, commonly found in the spice aisle of your local grocery store. You might be tempted to skip out on this sciencey product, but it really is necessary to give snickerdoodle their trademark chewiness.
Storage Instructions:
Store any leftovers in an airtight container at room temperature for up to 5 days. If left much longer than that they will become stale.
If you like this recipe, you may be interested in these other delicious cookie recipes:
Soft and Chewy Snickerdoodles
- 1 cup salted butter softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
Cinnamon Sugar
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a baking sheet or line with parchment paper.
- In the bowl of a stand mixer, use whisk attachment to cream the butter and sugar together until light and fluffy. Mix in the vanilla and egg, scraping the sides and bottom of the bowl so that everything gets mixed in.
- Switch your mixer attachment to a paddle or dough hook. Mix in flour, cream of tartar, baking powder, salt, and baking soda until everything is mixed in.
- Pinch off 1 tablespoon of dough. Roll into a ball and gently roll in the cinnamon sugar mixture. Repeat until all dough is rolled into balls and coated in cinnamon sugar.
- Place cookies on the prepared baking sheet 2 inches apart. Bake in the preheated oven for 8-10 minutes. Remove from oven and cool for 2-3 minutes on the pan before carefully removing to cool completely on a cooling rack.
- Store in an airtight container.
Nutrition
