Chewy Snickerdoodle Cookies

4.50 from 2 votes

These Snickerdoodle Cookies are soft, cake-like cinnamon sugar cookies that are easy to make and perfect for any occasion!

Prep Time20

Cook Time12

Total Time32

Servings: cookies

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
In a large bowl, add in the 1 cup butter, 1/2 cup light brown sugar, and 1 cup granulated sugar. Beat with a hand mixer on medium until light and fluffy, about 1 to 2 minutes.
Add in the 1 teaspoon vanilla extract and 2 large eggs. Mix just until the eggs are incorporated. Scrape down the sides of the bowl.
In a separate bowl, add in the 2 3/4 cups all-purpose flour, 1 1/2 tablespoons cornstarch, 1 1/2 teaspoons baking powder, 2 teaspoons cream of tartar, and 1/4 teaspoon salt. Whisk until combined.
Add the dry ingredients to the butter mixture and beat until the dough comes together and the flour is completely worked in.
Using a 1 1/2 tablespoon cookie scoop, scoop the dough out into your palms and roll until a ball forms.

In a small bowl, add in the 1/3 cup granulated sugar and 2 teaspoons ground cinnamon. Stir until blended.
Add the rolled cookie dough balls into the topping until thoroughly coated.
Place on the prepared cookie sheet about 2 inches apart.
Place into the preheated oven and bake for 12 minutes or until the edges are golden brown.
Remove from the oven and let the cookies cool on the cookie sheet for 5 minutes before transferring them to a wire rack or paper towel lined surface to cool completely.
Store in an airtight container at room temperature.

Storage: Store in an airtight container at room temperature for up to 5 days.