Soft & Chewy Snickerdoodle Cookies

Makes: 1 dozen cookies
Prep Time: 20 minutes
Bake Time: 10 minutes


  • 1 2/3 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature 
  • 2/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 large egg + 1 egg yolk 
  • 1 teaspoon pure vanilla extract


  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon


Preheat oven to 350. Line a baking sheet with parchment paper. (Do NOT grease baking sheets otherwise your cookies will spread.)

  1. For the topping: Combine the granulated sugar and cinnamon together in a small bowl and set aside.
  2. Make the cookies: Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.
  3. Using hand mixture or stand mixer with a paddle attachment, beat the butter and sugars together on high speed a couple minutes until creamy. Add the egg, egg yolk, and vanilla extract. Beat on medium speed until combined. Scrape sides of bowl with a spatula as needed. Turn the mixture to low and slowly add the dry ingredients to the butter and sugar mixture and mix just until combined. 
  4. Roll cookie dough into balls, about 1 1/2 Tablespoons of cookie dough each. Roll the dough balls in reserved cinnamon-sugar topping. Place a couple inches apart on the baking sheet. 
  5. Bake cookies for 10-12 minutes depending how set you’d like the edges. The cookies should be soft and puffy. Cool cookies on the baking sheet for 10 minutes, the  transfer to a wire rack to cool completely.

For Caramel Variation:

6 store bought caramels or 3 tablespoons of my apple cider caramel (Click here for recipe!)

Heat store bought caramels for 8 seconds in microwave. (Or if using homemade make sure it sits and thickens in fridge 1 hour before using.) Unwrap cut each in half. Separate each ball of cookie dough, make a light indentation in one side and press half a square of caramel or (1 teaspoon of homemade caramel) into it. Cover with the other piece of dough and seal, rolling into round ball. Then bake as normal.

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