Best Chewy Snickerdoodles
These are the best, chewiest Snickerdoodles you'll ever sink your teeth into.
- 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.