Chewy Snickerdoodle Cookies

These chewy snickerdoodle cookies are soft and buttery with a crackled cinnamon-sugar coating. The cream of tartar gives them their signature tangy flavor, while the combination of brown sugar and butter keeps them irresistibly moist. Perfectly spiced and baked to golden perfection, these cookies are a comforting classic for any occasion.

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% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.

Step 2

In a large mixing bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).

Step 3

Beat in the egg, egg yolk, and vanilla extract until fully incorporated.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Do not overmix.

Step 5

Cover the dough and refrigerate for at least 30 minutes (up to 24 hours). Chilling helps the cookies maintain their chewy texture and prevents spreading.

Step 6

In a small bowl, mix the granulated sugar and ground cinnamon for rolling.

Step 7

Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper. Scoop out 1 1/2-tablespoon portions of dough and roll them into balls. Roll each ball generously in the cinnamon-sugar mixture to coat completely.

Step 8

Arrange the dough balls 2 inches apart on the prepared baking sheets. Bake for 9–11 minutes, or until the edges are set but the centers look slightly underbaked.

Step 9

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.