Description
Discover how to make the ultimate chewy snickerdoodle cookies with this easy-to-follow, high-authority recipe. These cookies promise a perfect balance of tenderness, chewiness, and that iconic cinnamon-sugar flavor, guaranteed to become your new favorite.
Ingredients
- 1 cup (226g) unsalted butter, softened to room temperature
- 1½ cups (300g) granulated sugar, plus ½ cup for coating
- 1 large egg
- 2¾ cups (330g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons ground cinnamon, for coating
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together softened butter and 1½ cups granulated sugar until light and fluffy (2-3 minutes).
- Beat in the egg until fully incorporated.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
- In a shallow dish, combine ½ cup granulated sugar and 2 tablespoons ground cinnamon for the coating.
- Scoop dough by the tablespoon, roll into balls, and generously coat in the cinnamon-sugar mixture.
- Place coated dough balls 2 inches apart on prepared baking sheets.
- Bake for 8-10 minutes, until edges are set and lightly golden, but centers still appear soft.
- Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 8-10 mins