Soft and chewy Snickerdoodle Cookies with the classic tang inside. Rolled in cinnamon sugar, these cookies never go out of style!
This recipe was included in my ebook Favorite Christmas Cookies (free for subscribers!), but they are too good so I am sharing them here with everyone. Classic Snickerdoodles are delicious at anytime of the year! You can always swap out the color of the sugar to match the holiday du jour (red, white and blue would be especially cute!).
Snickerdoodles are essentially butter cookies rolled in cinnamon sugar, but the 1 ingredient that sets them apart and gives them their signature “tang” is cream of tarter. I am not the biggest fan of that flavor, which is why I like these cookies so much. This is the recipe my mom uses and it has a light snickerdoodle taste with only 1.5 teaspoons of cream of tarter. If you want a stronger traditional taste, increase that to 2 teaspoons.
I also prefer to use turbinado sugar or other coarse sugar for rolling instead of granulated sugar. I find that it gives the edges extra crunch which is a nice contrast as your teeth sink into the soft, chewy centers. Enjoy with a glass of milk or hot coffee!
Soft and Chewy Snickerdoodle Cookies
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons sugar (I prefer turbinado)
- 1 heaping teaspoon ground cinnamon
- Whisk together flour, cream of tartar, baking soda and salt. Set aside.
- Cream butter and sugar. Beat in eggs, mixing well. Add dry ingredients and combine thoroughly. Shape dough into 1-inch balls. Cover and chill for 1 hour.
- In small bowl, mix together sugar and cinnamon. Roll balls in sugar, covering well. Place on cookie sheet 2-inches apart. Cookies will spread. Bake at 375°F for 10 minutes. Remove to wire rack to cool.
These cookies freeze and mail well!