All Butter Soft and Chewy Snickerdoodles

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All Butter Soft and Chewy Snickerdoodles

A good snickerdoodle cookie is simplicity itself. I've had several versions in my lifetime but many of them fell more on the cake-y side. I much prefer this version which has a crisp sugary cinnamon crust and then a soft, chewy and very buttery inside. The butter is important; while many recipes use half vegetable shortening, I still prefer the taste of an all butter cookie.

This very simple cookie looks quite unassuming but be warned, they can be very addictive. Eating just one may be a challenge.

2 1/2 cups flour
2 teaspoons cream of tartar
1 tsp baking soda
1 cup butter
1 1/2 cups granulated sugar
2  eggs

Cinnamon Sugar

Mix together:

1 1/2 tbsp ground cinnamon
1/4 cup  sugar

Sift together the flour, baking soda, and cream of tartar.

Cream together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Add the dry ingredients and combine just until a soft dough forms. Chill the dough for a couple of hours.

Roll the chilled dough into 1 inch balls and then roll in the cinnamon sugar. Place the balls on a parchment paper lined baking sheet.

Bake at 375 degrees F for 10-12 minutes or until the edges turn a golden brown color. These cookies may fall after taken out of the oven but that is fine, that's a normal part of what makes them soft and chewy.

Cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.