Description
Soft, buttery, and coated in cinnamon sugar, these Chewy Snickerdoodles bake up with the perfect tangy chew and golden crinkled tops — a classic Christmas cookie that stays fresh for days.
Ingredients
2 3/4 cups (358g) all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 cup (224g) unsalted butter, room temperature
1 1/2 cups (310g) sugar
1 large egg
1 egg yolk
1 tsp vanilla extract
3 tbsp (39g) sugar (for coating)
1 tbsp ground cinnamon (for coating)
Instructions
1. Preheat oven to 350°F (176°C) and line baking sheets with parchment paper.
2. Combine flour, cream of tartar, baking soda, and salt in a bowl and set aside.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add egg, egg yolk, and vanilla; mix until well combined.
5. Gradually add dry ingredients to the wet mixture until fully combined.
6. Mix cinnamon and sugar for coating in a small bowl.
7. Form dough into 1 1/2 tablespoon-sized balls and roll in cinnamon sugar.
8. Place dough balls on baking sheets spaced apart.
9. Bake 8–10 minutes until the edges are set but centers look slightly soft.
10. Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Cookies stay soft for days when stored in an airtight container.
Chilling the dough is optional but helps if it feels sticky or warm.
Overbaking will make them dry; remove when edges are set and centers look slightly underbaked.
Dough balls can be frozen and baked directly from frozen — just add a minute or two to the bake time.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Christmas Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 171
- Sugar: 13.1g
- Sodium: 85.8mg
- Fat: 8.1g
- Saturated Fat: 5g
- Unsaturated Fat: 3.1g
- Trans Fat: 0g
- Carbohydrates: 23.8g
- Fiber: 0.3g
- Protein: 1.8g
- Cholesterol: 28.8mg