Chewy Snickerdoodle Cookies Recipe
Introduction
Chewy Snickerdoodle Cookies are a delightful classic treat, known for their soft texture and warm cinnamon sugar coating. These cookies are easy to make and perfect for any occasion when you crave something sweet and comforting.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons ground cinnamon
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time until fully incorporated.
- Step 2: In a separate bowl, whisk the flour and 1 teaspoon of cinnamon. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Step 3: In a small bowl, combine the remaining 1 teaspoon of cinnamon with ¼ cup sugar to make the cinnamon sugar coating.
- Step 4: Roll tablespoon-sized portions of the dough into balls, then roll each ball in the cinnamon sugar mixture until fully coated.
- Step 5: Place the coated dough balls on an ungreased baking sheet, spacing them about 2 inches apart. Bake for 8 to 10 minutes, or until the cookies are set but still soft in the center.
- Step 6: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy their chewy texture warm or at room temperature.
Tips & Variations
- For extra chewiness, slightly underbake the cookies by a minute or two and let them finish setting on the baking sheet.
- Substitute half of the butter with cream cheese for a tangy twist and softer texture.
- Add a teaspoon of vanilla extract to the dough for enhanced flavor.
- Try adding a pinch of cream of tartar to the dry ingredients to give the traditional snickerdoodle tang and chew.
Storage
Store cooled snickerdoodle cookies in an airtight container at room temperature for up to one week. You can also freeze the baked cookies in a sealed container for up to 3 months. To reheat, warm cookies briefly in a preheated oven at 300°F (150°C) for 5 minutes to restore their softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What makes snickerdoodles different from regular sugar cookies?
Snickerdoodles are distinguished by their cinnamon sugar coating and often include cream of tartar in the dough, which gives them a subtle tang and chewy texture, unlike the sweeter, crisper sugar cookies.
Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit any added salt in the recipe since salted butter contains salt that might affect the cookie’s flavor balance.
PrintChewy Snickerdoodle Cookies Recipe
These Chewy Snickerdoodle Cookies are soft, tender, and full of classic cinnamon sugar flavor. Made with simple pantry ingredients like flour, butter, sugar, and eggs, these cookies offer the perfect balance of sweetness and spice with a delightfully chewy texture. They are easy to roll in cinnamon sugar before baking to achieve the iconic snickerdoodle taste and appearance.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt; set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and 1 1/2 cups sugar together on medium speed until fluffy and light in color, about 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, scraping down the sides of the bowl as needed to combine.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated and a soft dough forms.
- Prepare Cinnamon Sugar: In a small bowl, combine the 1/4 cup sugar with 2 teaspoons ground cinnamon.
- Shape and Coat Cookies: Using a tablespoon or cookie scoop, form dough balls. Roll each ball generously in the cinnamon sugar mixture to coat completely.
- Arrange on Baking Sheets: Place the coated dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft and puffy.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For an extra chewy texture, slightly underbake the cookies and allow them to finish setting on the warm baking sheet.
- Make sure butter is softened but not melted for optimal creaming and texture.
- If cream of tartar is unavailable, you can substitute with 2 teaspoons lemon juice or 1 teaspoon baking powder.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a twist, add a pinch of nutmeg or cardamom to the cinnamon sugar coating.
Keywords: snickerdoodle, chewy cookies, cinnamon sugar cookies, classic cookies, soft cookies
