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Soft Chewy Snickerdoodle Cookies

Soft Snickerdoodle Cookies

These classic snickerdoodles are the definition of soft, with a pillowy, cake-like centre and the signature tangy flavour from cream of tartar. They are ready in under an hour, making them a perfect treat for any occasion.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 24 servings (2 cookies)
Course: Dessert
Cuisine: American
Calories: 183
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 350 g plain flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 225 g unsalted butter softened to room temperature
  • 300 g caster sugar
  • 1 large egg at room temperature
  • 2 teaspoons vanilla extract
For the Cinnamon Coating
  • 50 g caster sugar
  • 2 teaspoons ground cinnamon
  • Unforgettable Texture: These cookies are the definition of soft. They have a pillowy almost cake-like centre that stays tender for days, with just the right amount of chewiness around the edges.
  • Classic Tangy Flavour: The cream of tartar isn't just for texture; it provides a signature tangy note that makes these snickerdoodles genuinely authentic and prevents them from being overly sweet.
  • Ready in Under an Hour: From mixing bowl to cooling rack this recipe comes together in about 55 minutes, making it a great choice for a spontaneous baking urge.
  • Simple Quality Ingredients: You don't need anything fancy, just staple pantry items. Using good quality butter and fresh cinnamon makes a noticeable difference.
  • Family Tested: This is my go-to recipe when I need something that will bring a smile to everyone's face. My children adore helping to roll the dough balls in the cinnamon sugar.

Method
 

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the plain flour, cream of tartar, bicarbonate of soda, and salt. This ensures the leavening agents are evenly distributed. Set this bowl aside.
  2. Make the Cinnamon Coating: In a separate small, shallow bowl, mix the 50g of caster sugar and 2 teaspoons of ground cinnamon until well combined. This will be for rolling the dough balls.
  3. Cream the Butter and Sugar: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and 300g of caster sugar on medium-high speed for about 3-4 minutes. The mixture should become light, pale, and fluffy.
  4. Add Wet Ingredients: Add the room-temperature egg and vanilla extract to the butter mixture. Beat on medium speed until fully incorporated, scraping down the sides of the bowl as needed to ensure everything is mixed evenly.
  5. Combine Wet and Dry: Reduce the mixer speed to low and gradually add the flour mixture in two or three additions. Mix only until the flour is just combined. What works best for me is stopping the mixer as soon as the last streaks of flour disappear to avoid overworking the gluten, which keeps the cookies tender.
  6. Chill the Dough: Cover the bowl with cling film and refrigerate the dough for at least 30 minutes. This step is crucial for preventing the cookies from spreading too much and helps develop a chewier texture.
  7. Preheat and Shape: While the dough chills, preheat your oven to 180°C (160°C fan) and line two large baking trays with parchment paper. Once chilled, use a tablespoon or a small cookie scoop to portion out the dough. Roll each portion into a ball about 2.5cm (1 inch) in diameter.
  8. Coat and Bake: Roll each dough ball generously in the cinnamon-sugar mixture until it's completely coated. Place the balls on the prepared baking trays, leaving about 5cm (2 inches) of space between them to allow for spreading.
  9. Bake to Perfection: Bake for 9-11 minutes. The cookies will look puffed up and the edges will be set, but the centres will still appear slightly underdone. This is the secret to a soft centre! Remove from the oven.
  10. Cool and Set: Let the cookies cool on the baking tray for 5 minutes. They will continue to cook from the residual heat and will set up. Afterwards, transfer them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 4 days to maintain their softness. The cookies will look slightly underdone in the center when removed from the oven, which is key to their soft texture.