Soft & Chewy Snickerdoodles

These soft and chewy snickerdoodles are easy to make and packed with cinnamon-sugar flavor! Make in one-bowl, no mixer required!

Course Dessert

Cuisine Cookie

Keyword chewy snickerdoodles

Prep Time 5

Cook Time 10

Total Time 15

Servings large cookies

Calories 196kcal

Author Melissa Rose

Ingredients

½ cup unsalted butter (1 stick) You will be melting this
½ cup light brown sugar
¼ cup granulated sugar
1 large egg room temperature (you can put in a bowl of warm water for 5 minutes)
2 teaspoons vanilla extract
½ teaspoon baking soda
½ teaspoon cream of tartar see notes below for substitution
¼ teaspoon salt
1 ½ cups all-purpose flour

Cinnamon Sugar for Rolling

3 tablespoons granulated sugar
1 tablespoon cinnamon

Instructions

Preheat oven to 350°F.
In a microwave-safe bowl, melt the unsalted butter (½ cup, i.e. 1 stick) for 30-60 seconds or until fully melted (you don't want any lumps).
Add in granulated sugar (¼ cup) and light brown sugar (½ cup) and use a spatula to stir until combined (*do not use a mixer!). Add in egg (1 large) and vanilla extract (2 teaspoons), then mix. Next, mix in baking soda (½ teaspoon), cream of tartar (½ teaspoon), and salt (¼ teaspoon). Add in all-purpose flour (1 ½ cups) and mix just until all the flour disappears into the dough.
In a small bowl, mix together the granulated sugar (3 tablespoons) and cinnamon (1 tablespoon).
Scoop dough into 3-tablespoon-sized scoops (I use this stainless steel cookie scoop!), roll into balls, then coat in the cinnamon sugar mixture.
Place on a light metal pan with parchment paper (the light metal will help them spread; dark metal pans will likely result in a puffier cookie).
Bake at 350 for 10-11 minutes. Do not overbake. The cookies will continue to bake on the hot pan, allowing them to firm up without overbaking.
*If your cookies puff up a bit, immediately tap the pan on the counter a few times to help them deflate. You want to do this immediately after removing from the oven. You can also flatten the tops of the dough balls for the next pan to help them spread.
Allow to cool, then enjoy!

Notes

Yield: Recipe makes about 9-10 cookies using a 3-tablespoon sized scoop or 6 giant cookies using a 4 tablespoon sized scoop.

Cream of Tartar: this gives them a chewy texture & tangy flavor but if you don't have it, you can replace it with ¼ teaspoon of baking powder or 1 teaspoon of cornstarch.

Storing: These have the best texture when enjoyed within 3 days but they can be in an airtight container for up to 4-5 days.

Freezing: Freeze in an airtight container for 1-2 months. For ultimate freshness, wrap each cookie in plastic wrap then place in an airtight container.

Nutrition is auto-calculated and just an estimate.

Nutrition