Chewy Snickerdoodle Cookies Recipe

Introduction

Chewy Snickerdoodle Cookies are soft, buttery treats coated in a fragrant cinnamon-sugar mixture. Perfectly chewy with a hint of warm spice, these cookies are a comforting classic that’s easy to make at home.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 2 tsp ground cinnamon (plus extra for rolling)
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 tsp pure vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a bowl, whisk together the flour, baking soda, cream of tartar, and ground cinnamon until well combined.
3. Step 3: In a separate bowl, beat the softened butter with granulated sugar and brown sugar until fluffy.
4. Step 4: Add the eggs one at a time, then mix in the vanilla extract until fully incorporated.
5. Step 5: Gradually combine the wet and dry mixtures, stirring gently until just mixed.
6. Step 6: Scoop dough balls about 1-2 inches wide, roll them in a cinnamon-sugar mixture, and place on a parchment-lined baking sheet.
7. Step 7: Bake for 8-10 minutes until the edges are golden but the centers remain slightly underbaked. Let cool before transferring to wire racks.

Tips & Variations

• Use room temperature butter and eggs for better mixing and a softer texture.
• For extra flavor, try adding a pinch of nutmeg or a dash of cardamom to the cinnamon-sugar coating.
• Chill the dough for 30 minutes before baking to help the cookies hold their shape.

Storage

Store the 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 10-15 seconds if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What makes snickerdoodles chewy?

The combination of brown sugar and careful baking time keeps the cookies soft and chewy. Slightly underbaking the centers also helps preserve their chewy texture.

Can I freeze snickerdoodle dough?

Yes, you can freeze the dough balls before rolling in cinnamon sugar. Freeze them on a tray until firm, then transfer to a bag or container for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.

Chewy Snickerdoodle Cookies Recipe

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4.6 from 112 reviews

Chewy Snickerdoodle Cookies are soft, cinnamon-sugar coated delights with a perfect balance of sweetness and spice. This classic cookie recipe features a tender crumb with a slightly crisp edge, coated generously in cinnamon sugar for that iconic snickerdoodle flavor. They’re easy to make and perfect for any occasion, delivering a nostalgic treat that melts in your mouth.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 2 tsp ground cinnamon (plus extra for rolling)

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 tsp pure vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and ground cinnamon until fully combined and uniform.
3. Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter with granulated sugar and packed brown sugar using an electric mixer until the mixture is light, fluffy, and well combined.
4. Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate. Then mix in the pure vanilla extract until smooth.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently and mixing just until everything is combined and no dry flour remains, being careful not to overmix to maintain a tender texture.
6. Shape and Coat Dough Balls: Scoop out cookie dough balls approximately 1 to 2 inches wide. Roll each ball in a cinnamon-sugar mixture prepared from extra ground cinnamon and granulated sugar until fully coated. Place the coated dough balls evenly spaced on a parchment-lined baking sheet.
7. Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes or until the edges are golden brown but the centers remain slightly underbaked, which helps keep them chewy.
8. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

Notes

• For softer cookies, avoid overbaking; remove when centers look slightly underbaked.
• Rolling the dough balls in cinnamon sugar before baking enhances the classic snickerdoodle flavor.
• You can substitute unsalted butter with salted butter, though reduce any added salt elsewhere if applicable.
• Store cookies in an airtight container at room temperature for up to 5 days.
• To make the cinnamon sugar for rolling, mix 1/4 cup granulated sugar with 1 tablespoon ground cinnamon.

Keywords: snickerdoodle, cinnamon sugar cookies, chewy cookies, classic cookie recipe, cinnamon cookies, soft cookies