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Soft And Chewy Snickerdoodle Recipe


    • 1 cup unsalted butter, softened
    • 1 1/2 cups granulated sugar
    • 2 large eggs
    • 2 3/4 cups all-purpose flour
    • 2 teaspoons cream of tartar
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt

    For Rolling:

    • 1/4 cup granulated sugar
    • 2 teaspoons ground cinnamon


    Creaming the Butter and Sugar:

    In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

    Adding Eggs:

    Add the eggs one at a time, beating well after each addition.

    Dry Ingredients:

    In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.

    Combining Wet and Dry Ingredients:

    Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

    Be careful not to overmix.

    Chilling the Dough:

    Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour, or overnight for best results.

    Preheating the Oven:

    Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.

    Rolling the Dough Balls:

    In a small bowl, mix together the 1/4 cup granulated sugar and ground cinnamon for rolling.

    Scoop out rounded tablespoons of dough and roll them into balls.

    Roll each ball in the cinnamon-sugar mixture until well coated.


    Place the coated dough balls on the prepared baking sheets, leaving some space between each.

    Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies are just starting to turn golden.


    Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

    Enjoy your Soft and Chewy Snickerdoodles!

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