Soft and Chewy Snickerdoodle Cookies
These classic Snickerdoodles feature a pillowy-soft center with a distinctive tangy flavor and a crunchy cinnamon-sugar coating. The secret to their signature texture is the perfect balance of cream of tartar and butter.
Ingredients
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1.5 cups granulated sugar plus 1/4 cup extra for rolling
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2.75 cups all-purpose flour spooned and leveled
- 2 tsp cream of tartar essential for tang and texture
- 1 tsp baking soda
- 0.5 tsp salt
- 1 tbsp ground cinnamon for rolling
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For a 'puffy' cookie, chill the dough for 30 minutes before rolling. You can freeze the unbaked dough balls (after rolling in sugar) for up to 3 months; bake from frozen for an extra 2 minutes.