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The BEST Snickerdoodle Recipe (Perfectly Soft and Chewy)

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This Snickerdoodle recipe delivers the perfect balance of softness, chewiness, and cinnamon-sugar goodness. Whether you’re baking for a special occasion or a cozy treat, these cookies are sure to delight.

Ingredients

1 cup salted butter (2 sticks), softened

1 and 1/3 cups granulated sugar

1/3 cup packed brown sugar

2 large eggs

2 teaspoons vanilla extract

3 and 1/4 cups all-purpose flour, spooned and leveled

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 and 1/2 teaspoons cream of tartar

For rolling: 1/3 cup granulated sugar

1 and 1/2 tablespoons cinnamon

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  2. Cream the Butter and Sugars: In a large bowl or stand mixer, beat the softened butter until smooth. Add granulated sugar and brown sugar, beating until light and fluffy.
  3. Add Eggs and Vanilla: Incorporate eggs one at a time, followed by the vanilla extract, ensuring each is fully combined.
  4. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cream of tartar. Gradually add this mixture to the wet ingredients, mixing until just combined.
  5. Shape the Dough: Use a cookie scoop or spoon to form dough balls about 1.5 to 2 inches in diameter.
  6. Roll in Cinnamon Sugar: In a small bowl, mix granulated sugar and cinnamon. Roll each dough ball in this mixture until fully coated.
  7. Bake: Place dough balls on prepared baking sheets, spacing them about 2 inches apart. Bake for 9–11 minutes, or until edges are barely set.
  8. Shape Post-Baking: Immediately after removing from the oven, use a spoon to gently push the edges of each cookie toward the center to achieve a round shape.
  9. Cool and Coat Again: Allow cookies to set on the pan for 3–5 minutes before transferring to a wire rack. While still warm, dip each cookie back into the cinnamon-sugar mixture for an extra flavor boost.

Notes

  • Ensure the dough balls are properly chilled before baking to prevent excessive spreading.
  • If using unsalted butter, adjust the salt content accordingly.
  • For a chewier texture, underbake slightly and let the cookies set on the baking sheet.
  • Freezer-friendly: Prepare dough balls in advance and freeze before baking. Add a few extra minutes to the baking time when baking from frozen.

Nutrition

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