Tender Soft Snickerdoodle Cookies Recipe Easy Homemade Cinnamon Sugar Treats
These tender soft snickerdoodle cookies feature a buttery dough with a perfectly spiced cinnamon sugar crust, delivering a soft, pillowy inside and a slightly crunchy exterior. Quick and easy to make, they are a comforting treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ¾ cups (345g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 cup (227g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- Cinnamon sugar crust:
- ⅓ cup (67g) granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or use a silicone baking mat for easy cleanup.
- In a large bowl, whisk together 2 ¾ cups (345g) all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- Using an electric mixer or stand mixer fitted with the paddle attachment, beat 1 cup (227g) softened unsalted butter with 1 ½ cups (300g) granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in 2 large eggs, one at a time, then 1 teaspoon vanilla extract until smooth and creamy.
- Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Do not overmix.
- In a small bowl, combine ⅓ cup (67g) granulated sugar with 2 tablespoons ground cinnamon to prepare the cinnamon sugar crust.
- Using a cookie scoop or your hands, form dough balls about 1 ½ inches (4 cm) in diameter. Roll each ball generously in the cinnamon sugar mixture until fully coated.
- Place dough balls about 2 inches (5 cm) apart on the prepared baking sheets.
- Bake for 9-11 minutes until edges are set and bottoms are lightly browned but centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use softened butter that is yielding to the touch but not oily or melting to prevent greasy dough and spreading. Cream butter and sugar thoroughly to incorporate air for a lighter texture. Avoid overmixing flour to keep cookies tender. If dough is sticky, chill for 15-20 minutes before rolling. Rotate baking sheets halfway through baking for even browning. Dough can be refrigerated up to 3 days or frozen for longer storage. For dairy-free, substitute coconut oil for butter and use flax eggs. For gluten-free, use a 1-to-1 gluten-free flour blend.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8
- Fat: 6
- Carbohydrates: 18
- Protein: 1.5
Keywords: snickerdoodle cookies, cinnamon sugar cookies, soft cookies, easy cookie recipe, homemade cookies, tender cookies, cinnamon treats