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Soft Snickerdoodle Cookies

I think these are the BEST Snickerdoodle Cookies I have ever made. They are soft, chewy, and thicker then your average snickerdoodle recipe. Perfect for Christmas or in a lunchbox.
Course Dessert
Cuisine American

Ingredients

  • 1 cup softened Butter
  • 1 cup + 3 tbsp Sugar divided
  • 1/2 cup Brown Sugar
  • 2 Eggs
  • 2 3/4 cup Flour
  • 2 tsp Cream of Tartar
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 3 tsp Cinnamon

Instructions

  • Preheat oven to 350.
  • Leave eggs sitting at room temperature for about 30 minutes.
  • Mix butter, 1 cup sugar, brown sugar and eggs thoroughly in a large bowl.
  • Inn a separate bowl, whisk together flour, cream of tartar, baking soda and salt.
  • Slowly add dry ingredients into butter mixture. Do not overmix.
  • Chill dough for at least 1 hour.
  • Chill an ungreased baking sheet for 15 minutes.
  • In a small flat bowl, mix together remaining 3 tablespoons of sugar and the cinnamon.
  • Form dough into shape of roughly of 1 1/2 "Tater Tot"
  • Gently roll into the cinnamon sugar.
  • Place on end onto prepared baking sheet, and bake 9-11 minutes.
  • Remove from pan immediately.