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Best Chewy Snickerdoodles

These are the best, chewiest Snickerdoodles you'll ever sink your teeth into.
Servings 30


  • 2 1/2 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 2 teaspoons of cream of tartar
  • 1/2 teaspoon of sea salt
  • 2 large eggs
  • 1 cup of softened butter
  • 1 1/2 cups of granulated sugar
  • 1/2 teaspoon of vanilla extract

For topping1/4 cup of granulated sugar

  • 1/2 tablespoons of ground cinnamon


  • whisk the flour, cream of tartar, sea salt and baking soda together. Set aside.
  • In a large bowl, beat the butter, sugar and vanilla together with a handheld mixer on medium speed. Beat until fluffy. Reduce speed to low and, one at a time, add the eggs.
  • Scrape the sides of the bowl and slowly add the flour mixture in three parts while on medium speed.
  • Finally, wrap the bowl with plastic wrap and set it in the fridge for 30 minutes.

For the topping mixtureCombine the sugar and cinnamon in a bowl. Mix well and set aside.

    Baking the cookiesPreheat the oven to 400 degrees.

    • Line a baking sheet with parchment paper.
    • Shape dough into balls from heaping tablespoons (I use a small ice cream scoop).
    • Roll the top of the balls in the cinnamon sugar mixture and place them on the cookie sheet, approx. 1-2 inches apart from one another.
    • Bake the cookies for approx. 7-8 minutes. If you prefer them to be less chewy, 9-10 minutes.
    • Once ready, the tops of the Snickerdoodles will look slightly puffed; the bottoms light golden brown.
    • Transfer cookies to a cooling rack for approx. five minutes.