Soft & Chewy Snickerdoodle Cookies

Описание: Nothing beats the scent of cinnamon and sugar! Watch how easy it is to bake a batch of these classic, comforting snickerdoodle cookies. They’re perfectly soft and chewy. Save this for your next cozy afternoon bake!
Tip: Don't skip the step where you roll them in the cinnamon-sugar mix!

Ingredients
For the cookies:
170 g bread flour (about 1 ⅓ cups)
4 g cream of tartar (1 tsp)
2.5 g baking soda (½ tsp)
1.5 g salt (¼ tsp)
113 g unsalted butter, softened (½ cup / 1 stick)
150 g granulated sugar (¾ cup)
1 large egg (about 50 g)
5 g vanilla extract (1 tsp)

For the cinnamon-sugar coating:
25 g granulated sugar (2 tbsp)
6 g ground cinnamon (¾ tbsp / 2 ¼ tsp)

For the light cinnamon swirl glaze:
30 g powdered sugar (¼ cup)
0.5 g ground cinnamon (¼ tsp)
1.5 g vanilla extract (¼ tsp)
7–15 g milk (1–1 ½ tsp, adjust to drizzle consistency)
Pinch of salt (optional)

Instructions
Preheat oven to 190°C (375°F).
Line your 9×13 sheet with parchment paper.
In a bowl, whisk together flour, cream of tartar, baking soda, and salt.
In a larger bowl, beat butter and sugar until light and fluffy (1–2 minutes).
Add egg & vanilla and mix until smooth.
Add the dry mix gradually until dough just comes together.
Shape & coat: Scoop dough into 35 g balls (slightly bigger than a tablespoon), roll in cinnamon-sugar mixture, and place 6 per sheet (2 batches on your 9×13 pan).
Bake 9–11 minutes until edges are set, but centers are still soft.
Let cookies rest on the sheet for 5 minutes, then transfer to a rack.
Optional: Whisk powdered sugar, cinnamon, vanilla, and just enough milk for a thin drizzle. Drizzle glaze in light swirls or zig-zags once cookies are cool.

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