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Classic Soft and Chewy Snickerdoodles with Cream of Tartar

A close-up stack of soft, chewy snickerdoodles generously coated in cinnamon sugar, resting on a white plate.
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A straightforward recipe for making soft, chewy Snickerdoodle cookies featuring the signature tangy flavor and crackled top achieved with cream of tartar.

Ingredients

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

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 cup of the granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small, shallow bowl, mix the remaining 1/2 cup of granulated sugar with the ground cinnamon.
  7. Roll the dough into 1 1/2-inch balls. Roll each ball thoroughly in the cinnamon-sugar mixture until fully coated.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the softest cookies, slightly underbake them; they will firm up as they cool.
  • If you prefer a stronger tang, increase the cream of tartar to 2 1/4 teaspoons.
  • Chill the dough for 30 minutes before rolling for thicker cookies that spread less.

Nutrition

Find it online: https://whiskdaily.com/best-snickerdoodles-soft-chewy-recipe/