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Tender Snickerdoodle Cookies Recipe Easy Soft Chewy Crust Treats

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These tender snickerdoodle cookies feature a soft and chewy crust with a cozy cinnamon-sugar flavor. They are easy to make with simple pantry ingredients and perfect for any occasion.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • 4 oz (115 g) cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • ½ cup (110 g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 tablespoons cinnamon, divided
  • ¼ cup granulated sugar (for rolling)
  • Optional: ¼ teaspoon cream of tartar

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, sift together 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 ½ tablespoons cinnamon. Set aside.
  3. In a large bowl, beat ½ cup softened unsalted butter with 4 oz softened cream cheese using an electric mixer until light and fluffy (3-4 minutes).
  4. Gradually beat in 1 cup granulated sugar and ½ cup packed brown sugar until well combined and creamy.
  5. Beat in 2 large eggs one at a time, followed by 2 teaspoons vanilla extract until smooth and slightly thick.
  6. Slowly add the dry ingredients to the wet mixture in batches, mixing on low speed just until combined. Do not overmix.
  7. In a small bowl, mix the remaining 1 ½ tablespoons cinnamon with ¼ cup granulated sugar.
  8. Scoop dough into 1 ½-inch balls using a cookie scoop or spoon. Roll each ball in the cinnamon sugar mixture until fully coated.
  9. Arrange the coated dough balls about 2 inches apart on the baking sheets.
  10. Bake for 10-12 minutes until edges are set but centers are still soft. For softer cookies bake 10 minutes; for chewier bake 12 minutes.
  11. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use room temperature ingredients for best results. Do not overmix the dough to avoid cakey cookies. Chill dough for 15-20 minutes if cookies spread too much. Store cookies in an airtight container with a slice of bread to maintain softness. Dough can be refrigerated for up to 24 hours or frozen for up to 3 months.

Nutrition

Keywords: snickerdoodle cookies, soft cookies, chewy cookies, cinnamon sugar cookies, easy cookie recipe, tender cookies

Find it online: https://tempotaste.com/tender-snickerdoodle-cookies-recipe-easy-soft-chewy-crust-treats/