The best chewy snickerdoodle recipe. These cookies are buttery, spicy, and have crispy tops and edges with a chewy center. Perfect for an easy afternoon of baking.
Course Sweets & Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 9 minutesminutes
Total Time 19 minutesminutes
Servings 26cookies
Calories 96kcal
Author Kristine Underwood
Ingredients
1/2cupbutter, unsaltedroom temperature
3/4cupsugar
1/4cupbrown sugar, packed
1egg
1tspvanilla extract
1tspmilk
1¾cupflour
1tspcinnamon
1tspcream of tartar
1/2tspbaking soda
1/2tspsea salt
Extra cinnamon and sugar for rolling1/4 cup sugar + 1/2 tsp cinnamon
Preheat oven to 350 degrees and line three baking sheets with parchment paper.
In a large bowl, cream butter, sugar, and brown sugar with an electric mixer on medium speed until light and fluffy (about 1-2 minutes).
1/2 cup butter, unsalted, 3/4 cup sugar, 1/4 cup brown sugar, packed
Beat in egg, vanilla extract, and milk and mix on low to medium speed for about 1 minute.
1 egg, 1 tsp vanilla extract, 1 tsp milk
In a separate bowl, whisk together the flour, cinnamon, cream of tartar, baking soda, and sea salt.
1¾ cup flour, 1 tsp cinnamon, 1 tsp cream of tartar, 1/2 tsp baking soda, 1/2 tsp sea salt
Add flour to wet ingredients, half at a time, and mix with a spoon or rubber spatula until just combined.
Using a 1.5 TBS cookie scoop, scoop dough, gently roll into a ball with your hands, roll in cinnamon and sugar, and place on a lined baking sheet 2 inches apart.
Bake cookies for 9-10 minutes, rotating the pans halfway through baking. Cookies shouldn't be brown, but will puff slightly and crack open on the top.
Let cookies cool on the baking sheet until rigid enough to transfer to a wire rack to cool completely.
Store in an airtight container for 3-5 days or freeze for up to 3 months.
Notes
Make sure to read the cookie baking tips to get answers to common questions about baking cookies.