Irresistibly Chewy Snickerdoodle Cookies Recipe

Introduction

Snickerdoodle cookies are beloved for their soft, chewy texture and the warm cinnamon-sugar coating. This recipe delivers irresistibly chewy cookies that keep the classic flavors you love while staying delightfully tender bite after bite.

Ingredients

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• ½ cup brown sugar (light or dark)
• 2 large eggs
• 2 teaspoons vanilla extract
• For coating: 3 tablespoons granulated sugar mixed with 2 teaspoons ground cinnamon

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and 2 teaspoons of cinnamon until well combined.
3. Step 3: In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
4. Step 4: Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
6. Step 6: In a small bowl, mix the 3 tablespoons of granulated sugar with 2 teaspoons cinnamon for rolling.
7. Step 7: Scoop cookie dough into tablespoon-sized balls and roll each ball in the cinnamon-sugar mixture to coat evenly.
8. Step 8: Place the coated dough balls about 2 inches apart on the prepared baking sheets.
9. Step 9: Bake for 8–10 minutes or until the edges are set and the tops look slightly cracked but still soft.
10. Step 10: Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra chewiness, replace half of the all-purpose flour with bread flour.
• Chilling the dough for 30 minutes before baking helps prevent spreading and improves texture.
• Use light brown sugar for a milder molasses flavor or dark brown sugar for a richer, deeper taste.
• Add a pinch of cream of tartar if you want a slightly tangy flavor that traditional snickerdoodles have.
• Try adding white chocolate chips or chopped nuts for a fun twist on the classic.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to maintain moisture. For longer storage, freeze cookies in a sealed bag for up to 3 months. Reheat briefly in the microwave to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What makes snickerdoodles chewy instead of crispy?

The combination of brown sugar, which retains moisture, and careful baking time leads to a chewy texture. Avoid overbaking and consider chilling the dough to reduce spreading and maintain chewiness.

Can I use salted butter instead of unsalted?

Yes, but reduce or omit any additional salt in the recipe to avoid over-salting. Using unsalted butter is preferred to better control the flavor balance.

Irresistibly Chewy Snickerdoodle Cookies Recipe

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★★★★★

4.8 from 58 reviews

These irresistibly chewy Snickerdoodle cookies are a perfect balance of soft texture and cinnamon-sugar flavor. Made with simple pantry ingredients, including all-purpose flour, baking soda, cinnamon, and a blend of granulated and brown sugars, these cookies deliver a classic treat with a delightful chewiness and warm spice kick.

• Author: Zane
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon (for the dough)
• ½ teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• ½ cup brown sugar, packed (light or dark)
• 2 large eggs
• 1 teaspoon vanilla extract

Cinnamon Sugar Coating

• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Prepare the dough: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, 1 tablespoon ground cinnamon, and salt. Set aside to ensure even distribution of dry ingredients.
2. Cream butter and sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture becomes light and fluffy, about 2-3 minutes using an electric mixer.
3. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract until combined.
4. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low until just combined to avoid overmixing.
5. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes; chilling helps prevent spreading during baking and enhances chewiness.
6. Preheat the oven: Set your oven to 375°F (190°C) and line baking sheets with parchment paper.
7. Make the cinnamon sugar coating: In a small bowl, combine ¼ cup granulated sugar and 1 tablespoon ground cinnamon.
8. Form the cookies: Scoop tablespoon-sized portions of chilled dough and roll them into balls. Then roll each ball in the cinnamon sugar mixture until fully coated.
9. Bake the cookies: Place the coated dough balls on prepared baking sheets about 2 inches apart. Bake for 8-10 minutes, until the edges are set but centers are still soft.
10. Cool: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This cooling period helps cookies set to a chewy texture.

Notes

• Using both granulated and brown sugar helps achieve the signature chewiness and deeper flavor in Snickerdoodles.
• Chilling the dough is key to prevent excessive spreading and to develop a tender, chewy texture.
• Make sure your baking soda and cinnamon are fresh for the best rise and flavor.
• Do not overbake; cookies may look slightly underdone in the center when taken out but will continue to set while cooling.
• Store cookies in an airtight container at room temperature for up to 5 days for best freshness.

Keywords: Snickerdoodle cookies, chewy cookies, cinnamon sugar cookies, classic American cookies, homemade cookies