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Soft and Chewy Classic Snickerdoodle Cookies

soft and chewy classic snickerdoodle cookies - featured image
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A quick and easy recipe for soft and chewy classic snickerdoodle cookies with a cinnamon sugar coating and a secret ingredient of cream cheese for extra moisture and tang.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 4 ounces (113 g) cream cheese, softened
  • 1 ½ cups (300 g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • Cinnamon sugar coating:
  • ⅓ cup (67 g) granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together dry ingredients: 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cream of tartar, and ½ teaspoon salt. Set aside.
  3. In a large mixing bowl, cream the butter and cream cheese using an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes.
  4. Gradually add 1 ½ cups granulated sugar to the butter-cream cheese mixture, beating on medium-high until light and fluffy, around 3-4 minutes.
  5. Add 2 large eggs one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract until fully combined.
  6. Slowly add the flour mixture to the wet ingredients in batches, mixing on low speed just until incorporated. Avoid overmixing.
  7. In a small bowl, mix ⅓ cup granulated sugar with 2 teaspoons ground cinnamon to prepare the cinnamon sugar coating.
  8. Scoop dough using a 1.5-inch cookie scoop or spoon, roll into balls, and roll each ball generously in the cinnamon sugar mixture.
  9. Place the coated dough balls about 2 inches apart on the baking sheets.
  10. Bake at 350°F (175°C) for 10-12 minutes until cookies are set around the edges but still soft in the center.
  11. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

If dough is too sticky to roll, chill for 15 minutes. Cookies look slightly underdone at 10 minutes but firm up as they cool. Store in an airtight container with a slice of bread to maintain softness. Avoid overbaking to keep cookies soft and chewy.

Nutrition

Keywords: snickerdoodle cookies, soft cookies, chewy cookies, cinnamon sugar cookies, classic snickerdoodles, easy cookie recipe, homemade cookies

Find it online: https://flurpchef.com/soft-and-chewy-classic-snickerdoodle-cookies-recipe-easy-homemade-treat/