Chewy Snickerdoodle Recipe

Why You’ll Love This Recipe

Chewy Snickerdoodles are a classic cookie that combines a soft, chewy texture with a sweet, cinnamon-sugar coating. These cookies are perfect for any occasion, from casual snacks to holiday gatherings. The combination of buttery dough and the irresistible cinnamon-sugar finish makes them a comforting treat loved by all.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons granulated sugar (for rolling)
• 1 tablespoon ground cinnamon (for rolling)

directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
3. In a large bowl, cream the softened butter and 1 cup of sugar together until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and beat until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. In a small bowl, mix together the 2 tablespoons of sugar and cinnamon.
7. Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture to coat.
8. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 8-10 minutes, or until the edges are golden and the centers are soft. The cookies will continue to set as they cool, so be careful not to overbake.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.

• Preparation time: 10 minutes
• Baking time: 8-10 minutes
• Total time: 20 minutes

Variations

• For a twist, add 1/2 cup of chopped nuts (like walnuts or pecans) to the dough.
• Use brown sugar instead of granulated sugar for a slightly different flavor and a chewier texture.
• For a spicier version, increase the cinnamon or add a pinch of nutmeg or cloves to the dough.
• If you prefer crispier cookies, bake them for an extra 1-2 minutes.

storage/reheating

• Store your chewy snickerdoodles in an airtight container at room temperature for up to 1 week.
• If you’d like to freeze the dough, scoop and roll the dough balls, then freeze them on a baking sheet before transferring to a bag. Bake straight from the freezer for an extra minute or two.
• To reheat, pop them in the microwave for 10-15 seconds to restore some of their softness.

FAQs

Can I use salted butter instead of unsalted?
Yes, but if you use salted butter, skip the added salt in the dough recipe.

Why are my snickerdoodles not chewy?
To get that perfect chewiness, be sure not to overbake them. The cookies should still look soft when you take them out of the oven.

Can I make these cookies ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. You can also freeze the dough for longer storage.

What is the purpose of cream of tartar in snickerdoodles?
Cream of tartar helps create the chewy texture and gives snickerdoodles their signature tangy flavor.

Conclusion

Chewy Snickerdoodles are a perfect combination of cinnamon-sugar sweetness and soft, buttery goodness. With just a few simple ingredients and minimal effort, these cookies are sure to be a favorite in your baking repertoire. Whether you’re making them for a special occasion or simply satisfying a craving, these chewy snickerdoodles will always hit the spot!

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