Snickerdoodle cookies are addicting. This recipe is easy to make and has no chilling required! This recipe is adapted from The Pioneer Woman, so you know it tastes good. I don’t know anyone who doesn’t love a buttery cookie with cinnamon and sugar!

birds eye view of 12 baked soft and chewy snickerdoodle cookies on a cooling rack.

bowl of creamed butter and white sugar together. — -Preheat your oven to 400 degrees.

-Cream your room temperature butter and white sugar together. Next, add in the eggs and mix well.

bowl of flour, cream of tartar, salt, and baking soda. — In a separate bowl, whisk in the dry ingredients together.

bowl of wet and dry ingredients all mixed together. — Slowly add the dry ingredients into the bowl of wet ingredients. Use a rubber spatula to mix.

small bowl of white sugar and cinnamon mixed together. — In a small bowl, add in the extra white sugar and cinnamon.

birds eye view of cookie dough balls on a silicone baking mat. — Next, get out your cookie sheets. Line cookie sheet with a silicone baking mat or parchment paper.

close up view of the cookie dough balls on a silicone baking mat. — Start rolling out the dough into balls about 1 1/2-2 tbsp each.

Now, take the rolled dough balls in the small bowl of cinnamon sugar mixture. Place back on the cookie sheet.

cookie dough balls rolled in cinnamon and sugar. — *-Don’t* flatten the balls before baking. Leave it how it is.

-Bake for 8-10 minutes. (I bake mine for 8-9.)

baked snickerdoodle cookies on a cooling rack. — When you take the cookies out of the oven they will look slightly underdone, that’s okay. *Don’t* cook them longer. Let the hot cookies sit on the cookie sheet for *5 minutes* before putting it on a cooling rack.

Soft and Chewy Snickerdoodle Cookies

Author: rowdyrousculps

Print Recipe

Description

These soft and chewy snickerdoodle cookies are addicting! If you love cinnamon and sugar, you will love these cookies.

Scale

Ingredients

1 c. softened unsalted butter (2 half cup sticks)
1 1/2 c. white granulated sugar
2 large eggs
2 3/4 c. all purpose unbleached flour
2 tsp. cream of tartar
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
2 tbsp white granulated sugar

Instructions

Preheat oven to 400 degrees.
Cream the white sugar and butter together in a large bowl with an electric hand mixer.
Add the eggs and mix all together.
In a separate bowl, add the flour, cream of tarter, salt, and baking soda. Whisk together.
Slowly, add in the dry ingredients in with the wet ingredients. Mix with a rubber spatula.
In a separate small bowl, make the cinnamon sugar coating. Mix cinnamon and white sugar together. Set aside.
Get your cookie trays ready. Place silicone baking sheets on the trays or line with parchment paper.
Start by rolling dough into 1.5-2 tbsp balls. Roll the cookie dough balls in the cinnamon sugar coating, then place on the cookie sheet.
Bake cookies for 8-10 minutes. Do not overbake! I bake my cookies at 8-9 minutes. The cookies will look underbaked, but they are not! Keep hot cookies on the cookie try for at least 5 minutes before transferring to a cooling rack.

Category: Dessert
Cuisine: American

Keywords: soft and chewy snickerdoodle cookies

This recipe is adapted from The Pioneer Woman from The Food Network website .

If you love these soft and chewy snickerdoodle cookies, you’ll love my soft peanut butter cookies.

Description

Ingredients

Instructions

You May Also Like

Chocolate Pumpkin Mini-Muffins (no refined sugar)

Cherry Cobbler

Peanut Butter No-Bake Cookies

Leave a Reply Cancel reply