Soft & Chewy Classic Snickerdoodle Cookies (One Bowl!)
These Classic Super Soft Snickerdoodles are everything you want in a snickerdoodle cookie: soft, tangy and perfectly chewy. This recipe is one bowl and they are mixed, baked in under 25 minutes and is the perfect snickerdoodle cookie! Also check out Brown Butter Snickerdoodles, Five-Spice Snickerdoodles and Brown Butter Pumpkin Snickerdoodles. xx
Print
Save
Servings: 26 Cookies
Ingredients
For the Cookie Dough
- 1 1/4 cup (250 g) granulated sugar
- 16 tablespoons (226 g) unsalted butter ( room temperature)
- 2 tablespoons (28 g) light brown sugar (packed)
- 2 teaspoons real vanilla extract
- 2 large eggs (room temperature)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 3/4 cups (372 g) all-purpose flour (how to measure flour)
For the Cookie Coating
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon cinnamon
Instructions
For the Cookie Dough
- Preheat your oven to 375°F (190℃). Line several baking sheets with parchment paper.
- In the bowl of a electric stand mixer (see note below) fitted with the paddle attachment, cream the sugar, butter, brown sugar and vanilla on medium speed until light and fluffy, about 4 to 5 minutes. With the mixer on low, add in the eggs one at a time, taking care to fully blend the first before adding the second. Scrape the sides and bottom of the bowl to make sure everything is incorporated. Add in the cream of tartar, baking soda and salt and mix 1 minute more. Add the flour and mix until until just barely combined.
For the Cookie Coating
- To make the cookie coating, in a small bowl whisk together the granulated sugar and cinnamon.
- Use a 2-tablespoon cookie scoop (if you have one) to portion out the cookie dough balls. Give the dough ball a generous coating of cinnamon-sugar mixture and and set on the baking sheet, allowing 2 inches (5 cm) of space between dough balls. Sprinkle any remaining cinnamon sugar over the tops of the dough balls.
- Bake in the center of the oven for 11 minutes. Use the edge of a spatula to nudge any misshapen cookies back into shape. Let the baked cookies cool on the cookie sheet, set over a wire rack. Enjoy the best snickerdoodles! xx
Notes
Bread Flour
This recipe was originally made with all-purpose flour and bread flour. If you prefer a chewier cookie, use 1 3/4 cups (237 g) bread flour + 1 cup (135 g) all-purpose flour.Mixer vs Your Arms
I mention a mixer in the instruction, however, this is definitely a recipe that can easily be made with an electric hand mixer, stand mixer or a large bowl and spatula. Make sure you really cream your butter and sugar so that you get that awesome cookie texture.Freezing Ya Balls for a Puffier Cookie
You can give these dough balls an optional, short 15 minute stint in the freezer. This will make your cookie even puffier. Chill the dough balls and then roll in the cinnamon-sugar coating for the prettiest cookies.Storing Cookie Dough
Wrapped tightly and stored in an airtight container, cookie dough can hang in the fridge for up to three days.Freezing Cookie Dough
For long-term storage wrap the entire lump of cookie dough tightly (in plastic wrap, ideally) and then stash in an air-tight container. For short-term storage (I’m talking about wanting to have a fresh cookie (or two) every night after dinner), freeze the cookie dough balls on a parchment-lined baking sheet. Once frozen, after several hours, stash in an air-tight container. When baking, they can go straight from the freezer to the oven, just tack on a few extra minutes to the bake time. This will result in a puffier cookie. If you want the cookies to look similar to the photos here, then let the dough come close to room temperature (just sitting out while you pre-heat the oven is fine). Add 1 to 2 minutes bake time if the dough still has a slight chill.Want More Cookie Inspo?
Head over to My 10 Favorite Tips for Better Cookies! Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo