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To make soft and chewy snickerdoodle cookies, you need a few key ingredients. Here’s what you will use: - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 3 ⅓ cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - ½ teaspoon salt These ingredients create a rich and buttery dough. The cream of tartar is important. It helps give the cookies their signature soft texture. The cinnamon sugar coating is what makes these cookies special. You will need: - ¼ cup granulated sugar - 2 teaspoons ground cinnamon Mix these two ingredients well. This mixture adds a warm sweetness to each bite. You can get creative with your snickerdoodle cookies. Here are some fun options: - Add chocolate chips for a sweet twist. - Use nuts like pecans or walnuts for crunch. - Substitute half the granulated sugar with brown sugar for a deeper flavor. - For a gluten-free version, swap all-purpose flour with a gluten-free blend. Feel free to experiment. These options will help you find your perfect cookie! For the full recipe, check out the details above. First, gather all your ingredients. You need butter, sugar, eggs, and flour. You also need cream of tartar, baking soda, and salt. For the cinnamon sugar, you need more sugar and ground cinnamon. 1. Preheat your oven to 350°F (175°C). This step is key to getting the right texture. 2. Line two baking sheets with parchment paper. This keeps your cookies from sticking. 3. In a large bowl, cream the softened butter and granulated sugar together. Mix for about 2-3 minutes until it is light and fluffy. 4. Add the eggs one at a time. Make sure to mix well after each egg. Then, stir in the vanilla extract. 5. In another bowl, combine the flour, cream of tartar, baking soda, and salt. Whisk these dry ingredients together. 1. Gradually add the dry mix to the wet mixture. Stir until just combined. Don’t overmix; this keeps the cookies tender. 2. For the cinnamon sugar coating, mix ¼ cup granulated sugar and 2 teaspoons ground cinnamon in a small bowl. 3. Use a tablespoon or cookie scoop to portion the dough. Roll each piece into a ball. 4. Roll each ball in the cinnamon sugar mixture. Make sure it’s coated well. 5. Place the coated balls on the baking sheets. Leave about 2 inches between each ball. 6. Bake in your preheated oven for 10-12 minutes. Look for lightly golden edges and soft centers. 1. Once they are done, take them out of the oven. Let them cool on the baking sheets for about 5 minutes. 2. After cooling, transfer the cookies to wire racks. Let them cool completely. 3. To serve, stack the cookies on a colorful plate. You can also put them in a mason jar tied with a ribbon. Dust with extra cinnamon sugar for a nice touch. Enjoy making these soft and chewy snickerdoodle cookies! For more details on the process, check out the Full Recipe. To get that soft and chewy texture, use room temperature butter. It helps the dough blend well. Cream the butter and sugar until fluffy. This step adds air, making cookies tender. Use cream of tartar in your dough. It gives that classic snickerdoodle taste and helps keep the cookies soft. Bake just until the edges turn light golden. The centers should look slightly underbaked. They will firm up while cooling. One big mistake is overmixing the dough. Mix just until combined. Overmixing can make the cookies tough. Another mistake is skipping the chilling time. If you chill the dough for at least 30 minutes, it helps the cookies stay thick. Don’t rush the baking time. Check your cookies at the lower end of the time range to avoid overbaking. Use a good mixing bowl and a sturdy mixer. This helps you cream the butter and sugar well. A cookie scoop is great for even dough portions. Parchment paper is key for easy baking and cleanup. Finally, invest in a reliable oven thermometer. It ensures your oven is at the right temperature. For the full recipe, check the details above! {{image_2}} You can add fun flavors to your snickerdoodle cookies. Try mixing in chocolate chips. They bring a sweet touch. You can also use nuts, like walnuts or pecans. These add crunch and flavor. Another idea is to add butterscotch chips. They give a nice twist. You can get creative and mix different flavors. If you need gluten-free cookies, it's easy to swap ingredients. Use a gluten-free flour blend instead of all-purpose flour. Most blends work well in this recipe. Just check the package for use in cookies. You can also add a bit of xanthan gum. This will help the cookies hold together. Your gluten-free snickerdoodles will still be soft and chewy! For a vegan version, you can replace the eggs. Use flax eggs instead. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Let it sit for a few minutes to thicken. Also, swap the butter for vegan butter or coconut oil. This way, you can enjoy snickerdoodles while sticking to a plant-based diet. Your vegan cookies will be just as delightful! Check out the Full Recipe for more tips on making these variations. Store your leftover snickerdoodle cookies in an airtight container. This keeps them soft and fresh. You can layer them with parchment paper to prevent sticking. If you keep them at room temperature, they stay good for up to one week. For longer storage, consider your freezer. To freeze the cookies, let them cool completely first. Place them in a single layer on a baking sheet. Freeze for about an hour until firm. Then, transfer the cookies to a freezer-safe bag or container. They will stay fresh for up to three months. When you’re ready to enjoy, simply thaw them at room temperature. To reheat, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat for about 5-7 minutes. This warms them up and brings back that soft, chewy texture. You can also use a microwave. Heat them for about 10-15 seconds. Enjoy warm for the best taste! For more details, check the Full Recipe. Snickerdoodle cookies are chewy due to the balance of ingredients. The cream of tartar plays a key role. It helps create a soft texture. The right amount of butter and sugar also adds moisture. The dough should not be overmixed. This keeps the cookies soft and fluffy inside. Yes, you can use brown sugar. It adds a rich, caramel flavor. Brown sugar contains more moisture than granulated sugar. This makes the cookies even chewier. You can try half brown and half granulated sugar for a nice balance. Snickerdoodle cookies last about one week at room temperature. Store them in an airtight container. For longer storage, place them in the fridge. If you freeze them, they can last up to three months. Just remember to thaw them before enjoying! In this post, I shared how to make soft and chewy snickerdoodle cookies. We covered ingredients, baking steps, and tips for the best texture. Remember to try different mix-ins and variations to suit your taste. Storing them properly keeps your cookies fresh longer. Enjoy your baking experience! With these tips, you can create delightful treats that everyone will love. Happy baking!

Soft and Chewy Snickerdoodle Cookies

Get ready to bake the ultimate Soft and Chewy Snickerdoodle Cookies that will melt in your mouth! This delightful recipe is easy to follow and packed with simple ingredients that create the perfect balance of sweet and spice. With tips for achieving that beloved chewy texture and fun mix-in options, you’ll be whipping up a new batch in no time. Click through to explore the full recipe and bring home the joy of baking!
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Ingredients
  

1 cup unsalted butter, softened

1 ½ cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

3 ⅓ cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt

For the Cinnamon Sugar Coating:

¼ cup granulated sugar

2 teaspoons ground cinnamon

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

      Beat in the eggs one at a time, followed by the vanilla extract, mixing well until combined.

        In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.

          In a small bowl, combine the ¼ cup granulated sugar and 2 teaspoons of ground cinnamon for the coating.

            Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Roll each ball in the cinnamon sugar mixture to coat evenly.

              Place the coated cookie dough balls onto the lined baking sheets, spacing them about 2 inches apart.

                Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden, and the centers look slightly underbaked (they will continue to set as they cool).

                  Remove from the oven and allow to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                      Presentation Tips: Serve these delightful cookies stacked on a colorful plate or in a mason jar tied with a ribbon for that homemade touch. Dust with a little extra cinnamon sugar on top for added flair!