Chewy Snickerdoodle Cookies

There’s something magical about the smell of cinnamon and sugar wafting through the kitchen, especially when it’s coming from a batch of freshly baked snickerdoodle cookies. For me, baking these cookies is more than just following a recipe—it’s a ritual that brings warmth and nostalgia. Snickerdoodles have a special place in my heart because they’re simple yet unforgettable, with their soft, chewy centers and slightly crisp edges. They’re the kind of cookie that feels like a hug, and I can’t wait to share this recipe with you.

What makes these snickerdoodles stand out is their perfect balance of flavors and textures. The tangy cream of tartar, the warmth of cinnamon, and the buttery richness of the dough come together to create a cookie that’s both comforting and irresistible. Whether you’re baking for a holiday gathering, a cozy night in, or just because, these chewy snickerdoodles are sure to become a favorite in your recipe collection. Let’s dive into what you’ll need and how to make them!

What You Need To Make This Recipe

Unsalted butter: The foundation of any great cookie, unsalted butter adds richness and moisture to the dough. Using unsalted butter allows you to control the salt level in the recipe, ensuring the cookies don’t end up too salty. Make sure your butter is softened to room temperature for easy mixing.

Granulated sugar: This sweetens the dough and helps create that slightly crisp exterior we all love in a snickerdoodle. It also plays a key role in the cinnamon-sugar coating that gives these cookies their signature flavor.

Eggs: Eggs bind the ingredients together and add structure to the cookies. They also contribute to the chewiness, making these snickerdoodles soft and tender.

Vanilla extract: A splash of vanilla enhances the buttery flavor of the dough and adds a subtle warmth that complements the cinnamon perfectly.

All-purpose flour: This is the base of the cookie dough, providing structure and stability. Be sure to measure your flour correctly (spoon and level) to avoid dense cookies.

Cream of tartar: The secret ingredient that gives snickerdoodles their distinctive tangy flavor and chewy texture. Don’t skip this—it’s what makes a snickerdoodle a snickerdoodle!

Baking soda: This leavening agent helps the cookies rise slightly, creating a soft and pillowy texture.

Salt: A pinch of salt balances the sweetness and enhances all the other flavors in the dough.

Ground cinnamon: The star of the cinnamon-sugar coating, ground cinnamon adds warmth and depth to every bite.

Ingredients List

1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons granulated sugar (for rolling)
2 teaspoons ground cinnamon (for rolling)

How to Make Chewy Snickerdoodle Cookies

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. This ensures the cookies won’t stick and makes cleanup a breeze.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and 1 ½ cups of granulated sugar together until light and fluffy. This step is crucial for creating a tender cookie with the perfect texture.

Step 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. The dough should look smooth and creamy at this stage.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. This ensures the leavening agents are evenly distributed throughout the dough.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.

Step 6: Prepare Cinnamon-Sugar Coating

In a small bowl, mix the remaining 2 tablespoons of granulated sugar with the ground cinnamon. This will be used to coat the dough balls before baking.

Step 7: Shape and Coat the Dough

Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated, then place them on the prepared baking sheets, spacing them about 2 inches apart.

Step 8: Bake to Perfection

Bake the cookies for 10–12 minutes, or until the edges are lightly golden but the centers are still soft. Remember, they’ll continue to firm up as they cool, so don’t overbake them!

Step 9: Cool and Enjoy

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Then, grab a glass of milk and enjoy!

Tips for Making This Recipe

Use room temperature ingredients: This ensures even mixing and a smooth dough.
Don’t overmix the dough: Overmixing can lead to dense cookies. Mix until just combined.
Chill the dough if needed: If the dough feels too soft, chill it for 15–20 minutes before shaping.
Measure flour correctly: Spoon and level your flour to avoid adding too much, which can make the cookies dry.
Underbake slightly: For chewy cookies, take them out of the oven when the edges are set but the centers are still soft.
Store properly: Keep cookies in an airtight container at room temperature for up to 5 days.

FAQs

Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe by half to avoid overly salty cookies.

Can I substitute cream of tartar?
Cream of tartar is essential for the classic snickerdoodle flavor and texture. If you don’t have it, you can try using 2 teaspoons of lemon juice or white vinegar as a substitute, but the results won’t be exactly the same.

Why are my cookies flat?
This could be due to over-creaming the butter and sugar, using too much butter, or not enough flour. Make sure to measure your ingredients accurately and avoid overmixing.

Can I freeze the dough?
Absolutely! Shape the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 1–2 minutes to the baking time.

How do I make these cookies crispier?
If you prefer a crispier snickerdoodle, bake them for an extra 2–3 minutes, but keep an eye on them to avoid overbaking.

There you have it—a foolproof recipe for chewy snickerdoodle cookies that’s sure to impress. Happy baking!