Best Chewy Snickerdoodle Cookies
These are the best chewy snickerdoodle cookies we have ever eaten! Slightly crisp edges, cinnamon sugar crackle top with a soft, chewy center. That’s the classic Snickerdoodle cookie in a nutshell.
Why You’ll Love These
Everyone loves a Snickerdoodle, right? Well, I must confess I never thought they were all that. It’s a sugar cookie dipped in cinnamon sugar, right? This recipe converted me into a snickerdoodle fan.
You can bake them for yourself or share them at large gatherings and parties. Add this Snickerdoodle cookie to your holiday baking list. They’re so easy to make and always a big hit.
The perfect texture for a snickerdoodle cookie! Easy to make and fun to share!
Cinnamon-sugar-coated crackle tops, slightly crisp edges, and a tender, chewy middle make for the cookie of your dreams!!! I promise.
Looking for more cookies to bake for the Christmas holidays? Try our gingerbread cookies, raspberry thumbprint cookies, butterball cookies, and Italian fig cookies.
Key Ingredients
- Dry Ingredients – All-purpose flour, baking soda, cream of tartar, and salt.
- Wet Ingredients – Eggs and unsalted butter.
- Flavorings – Granulated sugar, vanilla extract, and cinnamon.
How to Make the Best Chewy Snickerdoodle Cookies
Everyone knows the basics of cookie dough making, right?
Preheat the oven to 350ºF.
Whisk the flour, cream of tartar, baking soda, and salt together in a medium bowl and set aside.
Cream the butter and 1 1/2 cups of sugar in a separate bowl. Scrape down the sides of the bowl if necessary. Add the eggs and vanilla extract and mix to combine.
Add the dry ingredients to the wet ingredients and mix well. Chill the dough ball for 1 hour.
Mix the cinnamon and 1/2 cup of granulated sugar together in a small bowl. Roll the dough into 1-inch balls. Roll the cookie dough balls in the cinnamon-sugar mixture to cover completely.
Place at least 2 inches apart on a parchment-lined baking sheet.
Bake for 12-14 minutes, until golden brown. Rotate the pan in the oven halfway through the baking time, if needed.
Allow the cookies to cool on the baking sheet for 3-4 minutes. Then transfer to a wire cooling rack to cool completely.
A few of these may or may not have made it into my mouth before completely cool.
This easy snickerdoodle cookie recipe comes highly recommended by my husband. He claims they are the “perfect snickerdoodle”.
A great chewy snickerdoodle recipe for those Christmas cookie trays!
Tips
- Measure the flour correctly for the best snickerdoodle recipe. Aerate, spoon, and swoop level.
- Use softened butter and room-temperature eggs.
- You can use a hand mixer or stand mixer to make these cookies.
- You can replace the cream of tartar and baking soda with two teaspoons of baking powder, but it won’t be a classic snickerdoodle recipe. Cream of tartar adds a slightly tangy flavor to these cookies, setting them apart from basic sugar cookies.
- To achieve that chewy texture, do not overbake the cookies!
FAQs
Snickerdoodles are a basic sugar cookie with a slight tang and coated in cinnamon sugar. They should have a soft, chewy center and slightly crisp edges.
It adds a tartness and helps make the cookies soft. Cream of tartar activates the alkaline in baking soda, turning it into a leavener for the cookie.
Store in an airtight container at room temperature for up to 4 days.
Place cooled cookies in a freezer-safe container or bag and freeze for up to 2 months.
You can freeze the dough by shaping the dough balls, rolling in the cinnamon sugar, then placing them on a parchment paper-lined baking sheet and freezing them until they are solid. Once frozen, place in a freezer bag or container and freeze for up to 2-3 months.
To bake from frozen: Place the dough balls on a parchment paper-lined baking sheet, and let them thaw at room temperature for about 20 minutes before baking. You might need to add a minute or 2 to the baking time.
More Cookie Recipes
The Best Chewy Snickerdoodle Cookies Recipe
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla
- 2 3/4 cups all-purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 Tablespoon cinnamon
Instructions
- In a medium-size bowl whisk together the flour, cream of tartar, baking soda, and salt together. Set aside.2 3/4 cups all-purpose flour, 2 teaspoon cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a large mixing bowl cream together the sugar and butter until light and fluffy, about 3-5 minutes. Add the eggs one at a time and mix well. Add the vanilla and blend well.1 cup unsalted butter, softened, 1 1/2 cups granulated sugar, 2 large eggs, 1 teaspoon vanilla
- Add dry ingredients to the wet ingredients and mix well. Chill for at least 1 hour.
- Preheat the oven to 350F degrees.
- Mix the sugar and cinnamon together in a small bowl. Shape the dough into 1-inch balls and roll in the cinnamon-sugar mixture to coat evenly. Place 2 inches apart on a parchment-lined baking sheet.1/4 cup granulated sugar, 1 Tablespoon cinnamon
- Bake for 12-14 minutes, until golden. Rotate the pan in the oven halfway through the baking time, if needed.
- Allow the cookies to cool for 3-4 minutes on the baking sheet. Then transfer to a wire rack to cool completely.
Notes
You can freeze the dough, by shaping the dough balls, rolling in the cinnamon sugar, then placing them on a parchment paper-lined baking sheet and freezing until they are solid. Once frozen place in a freezer-safe bag or container and freeze for up to 2 months.
To bake from frozen:Â Place the dough balls on a parchment paper-lined baking sheet, and let them thaw at room temperature for about 20 minutes before baking. You might need to add a minute or 2 to the baking time.
If using salted butter, how much, if any, salt should be added?
Depends on the amount of salt in the brand of butter. All brands differ. I personally wouldn’t use any extra salt or would maybe just use a pinch or two.
Can you make these with gluten-free flour instead? THanks
I’m sorry but I have never tested these with gluten-free flour.