Perfectly Soft And Chewy Snickerdoodle Cookies From The Food Charlatan Recipe

I love these snickerdoodle cookies because they bring a perfect mix of buttery softness and spicy cinnamon sugar magic. Every bite feels like a warm hug from a cozy kitchen with a hint of playful rebellion. They remind me of my childhood treats while still keeping things fresh and modern.

I love making these Perfectly Soft And Chewy Snickerdoodle Cookies from The Food Charlatan cause they’re packed with flavor and texture. I mix 2 3/4 cups all-purpose flour with 2 teaspoons cream of tartar, 1/2 teaspoon baking soda and a pinch of 1/4 teaspoon salt.

Then I cream 1 cup unsalted butter that was softened along with 1 1/2 cups granulated sugar (dividing it for later) until its smooth. I add 2 large eggs and 1 teaspoon vanilla extract, which makes the dough rich in taste and adds a bit of nutritional value with the eggs and butter.

I roll the cookie dough in a cinnamon sugar blend made from 1/4 cup granulated sugar and 2 teaspoons ground cinnamon before and after baking so the cookies are bursting with flavor. Its an easy recipe, ideal for those who enjoy sweet treats that are perfect for birthdays or just simple dessert for gifts.

Enjoy baking these cookies without over baking!

Why I Like this Recipe

I love these snickerdoodle cookies and here are a few reasons why:

1. I love that they always come out super soft and chewy instead of those dry, crumbly cookies i’ve had before.
2. The double dip in cinnamon sugar—first before and then right after baking—gives them a crazy burst of flavor that really hooks me.
3. The recipe is so easy to follow and the little tips really help me avoid overbaking, which means i never have to worry about a cookie disaster.
4. I also like that i can sometimes get creative by adding a bit of cinnamon roll filling from the sister recipe, which makes it a fun twist on a classic treat.

These cookies are my ultimate comfort snack. When i bake ‘em, i feel like i’m doing something special even if i mess up a little—it’s all part of the fun. Their flavor and texture remind me of baking with family, and honestly, it brings me a lot of joy every time.

Ingredients

• All-purpose flour supplies mostly carbohydrates, giving the cookies structure and light texture.
• Unsalted butter gives a rich flavor, tender crumb and moist, chewy consistency to cookies.
• Granulated sugar sweetens the dough evenly while helping produce a slightly crisp exterior.
• Eggs add protein, moisture and help bind ingredients together, enhancing cookie texture.
• Cinnamon and sugar coating brings extra sweetness and a spicy kick to each bite.
• Cream of tartar stabilizes the dough, ensuring snickerdoodles remain soft and chewy.
• Baking soda helps cookies rise slightly while salt boosts overall flavor balance.
• Vanilla extract fills the recipe with a warm, inviting aroma and flavor.

Ingredient Quantities

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar, divided
• 2 large eggs
• 1 teaspoon vanilla extract
• For the cinnamon sugar coating: 1/4 cup granulated sugar and 2 teaspoons ground cinnamon

How to Make this

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a bowl, sift together 2 3/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

3. In a large bowl, beat 1 cup softened unsalted butter with 1 1/2 cups granulated sugar (reserve 1/2 cup of the sugar if possible) until the mixture looks light and fluffy.

4. Add in 2 large eggs and 1 teaspoon vanilla extract then mix well.

5. Gradually fold in the dry ingredients until just combined so you dont overmix.

6. Scoop the dough into balls about 1 inch in diameter.

7. In a small bowl, mix together 1/4 cup granulated sugar with 2 teaspoons ground cinnamon. Roll each dough ball into this cinnamon sugar mixture so they are fully coated before baking.

8. Place the coated balls on your prepared baking sheet, leaving a couple inches between each cookie.

9. Bake for about 8-10 minutes until the edges set and the center still looks soft. (Be careful not to overbake!)

10. As soon as you remove the cookies from the oven, gently roll them in any extra cinnamon sugar mixture if you have some left. Let them cool on a rack and then enjoy your perfectly soft and chewy snickerdoodles!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium bowl for sifting dry ingredients (or a sifter)
5. Large bowl for beating butter and sugar
6. Electric mixer or a good whisk
7. Measuring cups and spoons
8. Small bowl for mixing cinnamon sugar
9. Cookie scoop or a tablespoon for portioning dough balls
10. Cooling rack

FAQ

Perfectly Soft And Chewy Snickerdoodle Cookies From The Food Charlatan Recipe Substitutions and Variations

• Instead of all-purpose flour, you can try using a mix of whole wheat pastry flour or even cake flour to get a slightly different texture.
• If you don’t have cream of tartar, use 1 1/2 teaspoons of lemon juice as an alternative to help stabilize the egg whites and give a similar tang.
• You can replace unsalted butter with an equal amount of unsalted margarine or even coconut oil, though the flavor might come out a bit different.
• Swap part of the granulated sugar with light brown sugar to boost moisture and chewiness, which might give your cookies extra depth of flavor.
• If you are short on eggs or need a vegan alternative, use a flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water for each egg.

Pro Tips

1. It really helps if you let your butter get soft enough before mixing it with the sugar, cause if it’s too cold it wont cream as good and your cookies might end up lumpy.
2. Make sure you dont overmix the dough after adding the flour, or your cookies can turn out tough instead of soft and chewy.
3. Using a cookie scoop is a game changer because it gives you perfect, even sized cookies and even cooking between batches.
4. Try to roll the cookies in the extra cinnamon sugar right after taking them out of the oven; the slight heat makes the coating stick way better and adds extra flavor.