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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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/chewy-snickerdoodle-cookies-recipe/