Soft And Chewy Snickerdoodles

Soft and chewy snickerdoodles are a favorite of our family. With the cinnamon sugar coating and the soft center, these cookies will be a must on any cookie tray! Think they are too hard make? They are as easy as pie. Or cookie.

Soft and chewy snickerdoodles are a must make on any cookie tray. Christmas is coming up in a couple of months. It is never too early to start planning your teacher's gifts, cookie trays and shopping lists!

Okay, so it is a little early, but really, these soft and chewy snickerdoodles would work great for a 4th of July picnic as well. Who doesn't love a great cookie recipe?

Ingredients

To make this recipe, you should have most of the ingredients on hand.

• 1 cup margarine or butter, softened
• 1 ½ cup sugar
• 2 eggs
• 2 ¾ cup flour
• 2 tsp cream of tarter
• 1 tsp baking soda
• ½ tsp salt

To make these cookies, you need cream of tarter. I don't always have cream of tarter because, to be honest, I only use it for snickerdoodles. And I really don't make snickerdoodles that much. Do yourself a favor and buy a bottle of cream of tarter and stick it in your pantry.

For other pantry staples, see this list!

Why does this recipe need cream of tarter?

Cream of tarter is a leveling agent and when mixed with the baking powder, give the cookie the unique (and delicious!) taste the snickerdoodle has. Without it, it would be lot like a sugar cookie. It also makes them a bit chewier then a sugar cookie.

Mixing

This really is a cut and dry cookie recipe. Meaning, you mix all the ingredients up in a large bowl and you have the cookie dough.

That is really the best kind of cookie making, in my opinion.

Chill

The dough is going to need to chill in the refrigerator for at least an hour after making it. The dough needs to firm up so you can roll it in the cinnamon sugar mixture.

You will need to roll the cookies in a mixture of cinnamon sugar before you bake them.

You will roll the dough into balls, then roll the dough in a small bowl with the cinnamon sugar mixture. When you make peanut butter cookie, you need to roll the dough in a sugar mixture as well. This is the same concept.

However, there is no need to flatten the cookies with a fork like with the peanut butter cookies.

Storage

If you have any of these cookies left, you will want to store them in an airtight container on the counter for up to four days. Please know you can also freeze the cookies.

To freeze, use a freezer safe container and store for up to three months. Remove from freezer and let thaw on counter.

Like cookie recipes? Try:

M&M Cookies

White Velvet Cookies

Chocolate Peanut Butter Cookies