Soft and Chewy Snickerdoodle Cookies

Boston drivers are nuts. They seem to love to honk and ignore traffic signals!! It makes me wonder if California drivers are aware they have horns in their cars. Although I miss my junky old car, I am so happy walking and taking public transit. I’ve never felt more like an urban gal. Plus, it is so nice not worrying about parking, tickets, permits, insurance, etc. 

Last Saturday, it rained all day, so I stayed in and baked cookies. I didn’t have much to work with and I didn’t want to walk to the store in the rain. Thankfully I realized I had everything I needed to make snickerdoodles! Or should I say snickahdoodles. My bostonian accent is really coming in. 

Soft and chewy cinnamon sugar cookies, covered in cinnamon sugar. One really cannot go wrong. I shared these with my lab members and they really liked it. Apparently, I’m not good for their diets (I brought chocolate chip cookies last week). I like to bake these cookies low and slow. Low(er) temperature and slow(er) in time. I think that’s the secret to making these cookies soft and chewy! Store these in an airtight container and they’ll stay perfect. 

So while it rained on the east coast, my brother celebrated a birthday on the west coast! My oldest and favorite brother, Henry! He is my only brother, but he sure is the best.

When we were kids, our dad would give us a dollar each to buy popsicles from the ice cream man. I went nuts for the ones with a cartoon character on it. One hot summer day, we were outside, enjoying the ice cream we just bought. I, being the overly excited and clumsy little girl I was, let my ice cream slip out of my hands and hit the dirt. Before I could even process the tragedy that had occurred, my dear sweet brother handed me his ice cream. I definitely think I won the sibling lottery. My little sister is a darling as well, but I’ll tell you about her another time. 

Cookie Dough | Sprig and Flours Snickerdoodle Cookie Dough | Sprig and Flours Snickerdoodle Cookie Dough on a Baking Sheet | Sprig and Flours Snickerdoodle Cookies | Sprig and Flours Snickerdoodle Cookie | Sprig and Flours

Soft and Chewy Snickerdoodle Cookies
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Prep Time
8 min
Cook Time
11 min
Prep Time
8 min
Cook Time
11 min
  1. 1 cup butter
  2. 1 cup, 2 tablespoons granulated sugar
  3. 1/2 cup dark brown sugar
  4. 2 teaspoons vanilla extract
  5. 2 eggs
  6. 2 3/4 cups all-purpose flour
  7. 1/2 teaspoon salt
  8. 1 teaspoon baking soda
  9. 1 tablespoon ground cinnamon, divided
  10. 2 teaspoons cream of tartar
  1. Preheat the oven to 350F degrees.
  2. Cream the sugar, brown sugar, and butter on high speed until smooth, about 5 minutes.
  3. Reduce the speed to low, then add in the vanilla extract and eggs, one at a time.
  4. Combine the flour, salt, baking soda, 1 teaspoon ground cinnamon, and cream of tartar in a small bowl.
  5. On low speed, gradually add the dry mixture to the wet mixture. Mix on medium speed until just incorporated (do not over mix).
  6. In a small bowl, mix together 2 teaspoons ground cinnamon and 2 tablespoons granulated sugar, then set aside.
  7. Roll the dough into one inch balls and gently toss them in the cinnamon sugar mixture.
  8. Place about 2 inches apart on a parchment paper-line baking sheet, then bake for 10-11 minutes, until the edges turn slightly brown.
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