Name: Chewy Snickerdoodle Cookies Soft Cinnamon Bakery
Cook time: 25 min
Total time: 25 min
Ingredients: 1 cup unsalted butter, softened to room temperature; 1 ½ cups granulated sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 2 ¾ cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; ½ teaspoon salt; For the coating: 3 tablespoons granulated sugar mixed with 1 tablespoon ground cinnamon

Ingredients

Scale

1 cup unsalted butter, softened to room temperature
1 ½ cups granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
For the coating: 3 tablespoons granulated sugar mixed with 1 tablespoon ground cinnamon

Instructions

Step 1: Preparation and Preheating. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking. In a small bowl, whisk together the 3 tablespoons of sugar and 1 tablespoon of cinnamon for the coating and set it aside.
Step 2: Creaming the Butter and Sugar. In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and 1 ½ cups of granulated sugar together. Mix on medium-high speed for about 2 to 3 minutes until the mixture looks pale, light, and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Step 3: Mixing the Dry Ingredients. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add these dry ingredients to the wet butter mixture. Mix on low speed just until the flour streaks disappear. Do not overmix, as this can make the cookies tough instead of chewy.
Step 4: Rolling the Cookie Dough. Scoop about 2 tablespoons of dough and roll it between your palms to form a smooth ball (roughly 1 ¼ inches in diameter). Drop the dough ball into the cinnamon-sugar mixture and roll it around until it is completely and evenly coated. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
Step 5: Baking and Cooling. Bake the cookies for 8 to 10 minutes. The edges should be set and slightly golden, but the centers should still look soft and a bit underbaked. Remove them from the oven and let them rest on the hot baking sheet for 5 minutes. This carry-over cooking ensures a chewy center. Transfer the cookies to a wire rack to cool completely.

Cook Time: 25 minutes