Chewy Snickerdoodle Cookies Recipe

Introduction

Chewy Snickerdoodle Cookies are a timeless treat known for their soft texture and warm cinnamon-sugar coating. These cookies are easy to make and perfect for sharing with friends and family.

Ingredients

• 2 ¾ cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 teaspoons ground cinnamon (plus extra for rolling)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Step 3: Beat in the eggs one at a time until fully incorporated.
4. Step 4: Gradually add the flour and 2 teaspoons of cinnamon, mixing until a soft dough forms.
5. Step 5: In a small bowl, combine additional cinnamon and sugar to create the rolling mixture.
6. Step 6: Roll the dough into 1-inch balls, then coat each ball thoroughly in the cinnamon sugar.
7. Step 7: Place the coated dough balls on the baking sheet about 2 inches apart.
8. Step 8: Bake for 8–10 minutes, or until the edges are set but the centers remain soft.
9. Step 9: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra chewiness, slightly underbake the cookies and let them finish setting on the baking sheet.
• Try adding a pinch of cream of tartar to the dough for a more traditional snickerdoodle flavor.
• Substitute half the all-purpose flour with whole wheat flour for a nuttier taste and denser texture.
• Add a teaspoon of vanilla extract to enhance the overall flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. To keep them soft, place a slice of bread in the container to maintain moisture. Reheat gently in the microwave for a few seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze snickerdoodle cookie dough?

Yes, you can freeze the dough. Shape the dough into balls, place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.

What makes snickerdoodles different from regular sugar cookies?

Snickerdoodles are distinguished by their cinnamon-sugar coating and often include cream of tartar, which gives them a slight tang and unique chewy texture compared to typical sugar cookies.

Chewy Snickerdoodle Cookies Recipe

Print Recipe

★★★★★

4.8 from 136 reviews

These chewy snickerdoodle cookies are a classic treat featuring a tender, soft texture with a delightful cinnamon sugar coating. Perfectly spiced and buttery, these cookies offer the nostalgic flavors of traditional snickerdoodles with a chewy twist that melts in your mouth.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ¾ cups all-purpose flour
• 1 tablespoon ground cinnamon (for rolling)
• 1 tablespoon granulated sugar (for rolling)

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• ¼ teaspoon salt

Instructions

1. Prepare the Dough: In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time until fully incorporated.
2. Mix Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
3. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to form a soft dough.
4. Make Cinnamon Sugar Coating: In a small bowl, mix the granulated sugar and ground cinnamon to prepare the rolling mixture.
5. Shape Cookies: Roll the dough into 1-inch balls, then roll each ball thoroughly in the cinnamon sugar mixture to coat.
6. Bake: Place the cinnamon sugar coated dough balls onto an ungreased baking sheet about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until the edges are set but the centers remain soft.
7. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps maintain their chewy texture.

Notes

• For extra chewiness, avoid overbaking; remove cookies when centers still look slightly undercooked.
• Use room temperature butter and eggs for better dough consistency.
• Storing cookies in an airtight container will keep them soft for several days.
• Substitute cream of tartar with additional baking powder if unavailable, but cream of tartar is preferred to achieve the classic snickerdoodle tang.

Keywords: Chewy Snickerdoodle Cookies, Cinnamon Sugar Cookies, Classic Snickerdoodles, Soft Cookies, American Dessert