Soft Chewy Snickerdoodles
One of the most popular cookies in the United States. These snickerdoodles turn out nice and soft, chewy, and oh so delicious. And they are super easy to make at home.
Servings: 24 cookies
- 1 cup of softened unsalted butter 226g
- 1 1/2 cup of granulated sugar 300g
- 2 eggs
- 2 3/4 cups of all-purpose flour 340g
- 1/4 tsp. of salt 1.5g
- 2 tsp. of cream of tartar 7g
- 1 tsp. of baking soda 6g
- 3 Tbsp. of sugar 37.5g
- 3 tsp. of cinnamon 8g
First, cream together the softened butter, sugar, and eggs with a hand mixer or stand mixer. If you don't have one of those you could use a wooden spoon.
Next, mix together the flour, cream of tartar, baking soda, and salt. Use a whisk, fork, or you can use a sifter.
Now add the flour mixture about a third of it at a time, make sure and scrape the sides of the bowl with a spatula as needed. Once the flour is all incorporated you will be left with a nice dough.
Chill the dough for 1 to 2 hours or even overnight. Or if you are in a hurry just chill it for 15 minutes. I also like to chill the cookie sheet for about 15 minutes before baking.
Once the dough has chilled, preheat the oven to 350 F/176 C. Mix together the sugar and cinnamon in a small bowl. Take a tablespoon and take a decent scoop of dough. Roll the dough with clean hands into a ball, or wear gloves. Then roll the dough in the cinnamon and sugar. Place the balls of dough 2 inches apart on an ungreased cookie sheet. Bake them in the oven for 8 to 11 minutes. If you want them softer and chewier don't bake them as long. You may want to bake a few test cookies first.
Once baked, they will be lightly golden brown around the edges and should have spread out. Remove them from the cookie sheet and place them on a wire rack to cool completely. If you leave them on the hot cookie sheet they will continue to cook and get more crispy. Once cooled, enjoy!