Soft and Chewy Snickerdoodle Cookies | Fast and Easy | No Mixer needed

Easy and so delicious snickerdoodle cookies with the classic cinnamon sugar coating! This recipe does not require a mixer, just bowls and a whisk. Another plus for me is that I do not need to pull out butter from the refrigerator and wait for it to get soft. Chilling the dough for at least 30 minutes is crucial for me because I like thicker cookies with chewy and soft center. (Not spread out too thin and crispy).    

 

Cookie Dough Ingredients, made 10 cookies

·         1 ½ cup all-purpose flour

·         ½ teaspoon baking powder

·         ¼ teaspoon baking soda

·         ½ teaspoon cream of tartar

·         ½ teaspoon cinnamon

·         ¼ teaspoon salt

·         ½ cup unsalted butter, melted and cooled

·         ½ cup granulated sugar

·         ¼ cup brown sugar

·         1 tablespoon pure vanilla extract

·         1 large egg room temperature

 

Cinnamon Sugar Ingredients

·         ⅓ cup granulated sugar

·         1 ½ teaspoon ground cinnamon

 

Instructions

·         Melt butter in a microwave-safe bowl. I did 20 seconds to check and then added 20 additional seconds. Leave the melted butter to cool down.

·         In a large mixing bowl, combine and mix together flour, baking powder, baking soda, cream of tartar, cinnamon powder, and salt. Set aside.

·         When butter is completely cool. Add both sugars in butter and whisk until it is well combined. Add egg and vanilla and whisk just until well combined.

·         Add dry ingredients to wet ingredients and stir with a wooden spoon or silicone spatula until all ingredients are combined.

·         Cover the bowl with dough and chill for at least 30 minutes in a refrigerator.

·         Line a baking sheet with parchment paper or silicone baking mat.

·         Preheat the oven to 350° F.

·         In a small bowl or plate with rim, combine granulated sugar and cinnamon. Scoop the cookie dough with a 2-tablespoon size cookie scoop, roll into a ball and roll in cinnamon sugar. Place on a prepared baking sheet, spacing the dough balls at least 2 inches apart.

·         Bake cookies for 10-12 minutes. Make sure to check at the 10-minute mark. What you are looking for is the edge is set but the center looks soft and puffed up. The puffed-up center would deflate while cooling.  Mine took 11 minutes exactly.   Let cookies cool  on wire rack for 5 minutes and let cool completely

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