Print

Tender Soft Snickerdoodle Cookies Recipe Perfect for Chewy Centers

tender soft snickerdoodle cookies - featured image
Print Recipe

These tender soft snickerdoodle cookies feature chewy centers and a cinnamon-sugar crust, delivering a perfect balance of flavor and texture that melts in your mouth.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cream of tartar
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¼ cups (250g) granulated sugar (divided between dough and coating)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (100g) granulated sugar (for cinnamon sugar coating)
  • 2 teaspoons ground cinnamon (preferably Ceylon cinnamon)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, sift together the flour, baking soda, cream of tartar, and salt. Set aside.
  3. In a large bowl, beat the softened butter with 1 cup (200g) granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, followed by the vanilla extract until the dough is smooth and glossy.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
  6. In a small bowl, mix ½ cup (100g) granulated sugar with 2 teaspoons ground cinnamon for the coating.
  7. Using a cookie scoop or spoon, form dough balls about 2 tablespoons (30g) each. Roll each ball generously in the cinnamon sugar mixture to coat.
  8. Place the coated dough balls 2 inches apart on the prepared baking sheets.
  9. Bake for 8-10 minutes, rotating the sheets halfway through. Cookies should look slightly puffed with set edges but soft centers.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Avoid overbaking to keep the centers chewy; cookies will look slightly underdone when removed but finish cooking as they cool. Use room temperature eggs and butter for best texture. Cream of tartar is essential for the classic tang and chewiness. For dairy-free, substitute butter with coconut oil and eggs with flax eggs. Freeze dough balls for later baking.

Nutrition

Keywords: snickerdoodle cookies, chewy snickerdoodles, soft cookies, cinnamon sugar cookies, classic cookies, easy cookie recipe

Find it online: https://evabakery.com/tender-soft-snickerdoodle-cookies-recipe-perfect-for-chewy-centers/