Chewy 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
Scale
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
Find it online: https://cookwithyana.com/chewy-snickerdoodle-cookies-recipe/
