Chewy Snickerdoodles

Snickerdoodle cookies, piled on top of each other

These snickerdoodles are soft and chewy with a delicious cinnamon sugar coating. The dough is a simple sugar cookie recipe made with cream of tartar to make the cookies extra soft and chewy.

Course Dessert

Cuisine American

Keyword Chewy Snickerdoodles, Snickerdoodles

Prep Time 30

Cook Time 8

Total Time 45

Servings cookies

Calories 141kcal

Author Fiona Dowling

Equipment

Cookie Sheets

Ingredients

Cookie Dough

2 ¾ cups all-purpose flour (344 grams) for extra thick cookies, feel free to use 3 cups (375 grams)
2 teaspoons cornstarch AKA cornflour in the UK and Australia
2 teaspoons cream of tartar
1 teaspoon baking soda
1 cup unsalted butter (226 grams) softened but not melted
1 ⅓ cup granulated sugar (267 grams)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract

Cinnamon Sugar Coating

3 tablespoons granulated sugar
1 tablespoons cinnamon

Instructions

Preheat the oven to 350F (180C) degrees. Line cookie sheets with parchment paper or silicone baking mats.
In a large bowl beat together the butter and 1 ⅓ cup granulated sugar until fluffy.
Beat in the egg, egg yolk and vanilla - the mixture will look fluffier after this step.
In a medium bowl whisk together the flour, corn starch, cream of tartar and baking soda
Add the flour mixture into the butter mixture. If it's lumpy, sift the dry ingredients into the butter mixture. Slowly beat the flour mixture into the butter mixture, starting with the mixer on a low speed.
On a plate or in a shallow bowl, stir together the 3 tablespoons granulated sugar and 1 tablespoon.
Form the cookie dough into balls with about 1 to 1.5 tablespoons of dough each - I used a cookie scoop for this. Roll each dough ball in the cinnamon sugar mixture then place about 2 inches (5 cm) apart on the lined cookie sheets.
Bake one sheet at a time in the middle of the oven for about 9-11 minutes, or until the tops look just set. Cool on the cookie sheets for at least 5 minutes before transferring to a cooling rack.

Notes

Eggs: You will need 2 eggs in total for this recipe, however, only use the egg yolk from the second egg.
Flour: If you like your cookies extra thick, feel free to use 3 cups (375 grams) of flour.
Cream of Tartar: Cream of tartar is key for giving your cookies the hint of tang that's key in snickerdoodles. If you don't have cream of tartar, you can use 2 teaspoons of baking powder and omit the baking soda. It won't lead to the exact same results though.
Storage: Store cookies in an airtight container at room temperature for up to 5 days. Fresh cookies are always best.
Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields about 30 uniform cookies.

Nutrition