Chewy Snickerdoodle Cookies
Soft, chewy snickerdoodles with crinkly cinnamon-sugar tops and that signature cream-of-tartar tang. A classic everyone loves.
Servings: 36 cookies
Ingredients
- 2 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup butter softened
- 1 ½ cups sugar
- 2 eggs
- ¼ cup sugar for rolling
- 1 ½ tbsp ground cinnamon for rolling
Instructions
- Preheat the oven to 350°F (175°C). Whisk together the flour, cream of tartar, baking soda and salt; set aside. With an electric mixer, beat the butter and 1 1/2 cups sugar together until light and fluffy. Beat in the eggs one at a time. With the mixer on low, add the flour mixture, beating to combine.
- In a shallow dish, combine the 1/4 cup sugar and the cinnamon. Form 1-inch balls (using about 1 tbsp of dough per cookie) and roll each in the cinnamon sugar before placing on ungreased cookie sheets about 3 inches apart (these cookies spread significantly!).
- Bake 8 to 10 minutes, until the tops have crinkled and the edges are set but the centres are still soft. Let cool a few minutes on the baking sheet before transferring to wire racks to cool completely.
Notes
Cream of tartar is key: It gives snickerdoodles their signature tang and chewy, crinkly texture.
Give them room: These spread a lot, so space them about 3 inches apart.
Don't overbake: Pull them when the edges are set but the centres still look soft for chewy cookies.
Recipe credit: Adapted from the Rogers Foods website.
Nutrition
Calories: 110kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 45mg | Potassium: 15mg | Sugar: 10g | Vitamin A: 150IU | Calcium: 5mg | Iron: 1mg