Introduction

Chewy Snickerdoodle Cookies are a classic treat with a soft texture and a warm cinnamon sugar coating. Perfect for any occasion, these cookies balance sweetness and spice in every bite.

Chewy Snickerdoodle Cookies Recipe - Recipe Image

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 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy.
Step 3: Beat in the eggs one at a time until fully incorporated.
Step 4: Gradually add the flour to the wet ingredients, mixing until a soft dough forms.
Step 5: In a small bowl, combine the ground cinnamon with a few tablespoons of sugar to make the cinnamon sugar.
Step 6: Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar until fully coated.
Step 7: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 10-12 minutes, or until the cookies are set but still soft in the center.
Step 9: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra softness, use brown sugar instead of some of the granulated sugar to add moisture.
Chill the dough for 30 minutes before rolling to make handling easier and prevent spreading.
Add a teaspoon of cream of tartar for the traditional snickerdoodle tang.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. Reheat gently in the microwave for 5-10 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze snickerdoodle cookie dough?

Yes, you can freeze the dough balls before baking. Place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to the baking time.

How do I make my snickerdoodles extra chewy?

Use more brown sugar for added moisture and avoid overbaking. Removing cookies from the oven when they’re just set ensures a soft, chewy texture.

Chewy Snickerdoodle Cookies Recipe

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4.9 from 142 reviews

Chewy Snickerdoodle Cookies are soft, buttery treats coated in cinnamon sugar, delivering a perfect balance of sweet and spicy with a delightfully chewy texture. These classic cookies are quick to prepare and bake to golden perfection, making them a beloved favorite for any occasion.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 3/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs

Topping

1/4 cup granulated sugar
2 teaspoons ground cinnamon

Instructions

Prepare the oven and baking sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the flour, 2 teaspoons of ground cinnamon, cream of tartar, baking soda, and salt until well combined.
Cream butter and sugar: In a large bowl, use an electric mixer to cream together the softened butter and 1 1/2 cups sugar until light and fluffy. This usually takes about 2 to 3 minutes.
Add eggs: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next.
Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing on low speed until just combined to avoid tough cookies.
Prepare cinnamon sugar coating: In a small bowl, stir together 1/4 cup sugar and 2 teaspoons cinnamon for rolling the dough balls.
Shape and coat dough: Scoop dough by tablespoonfuls and roll each piece into a ball. Roll each ball in the cinnamon sugar mixture until fully coated.
Bake cookies: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 8 to 10 minutes or until the edges are set but the centers remain soft and chewy.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps set their chewy texture.
Serve and enjoy: Once cooled, serve these delightful snickerdoodle cookies with a glass of milk or your favorite hot beverage.

Notes

For softer cookies, do not overbake; take them out when the edges are set but the centers look slightly underbaked.
You can store these cookies in an airtight container for up to one week at room temperature.
Adding cream of tartar is traditional for authentic snickerdoodles; it helps create the distinctive tang and chewy texture.
Make sure butter is softened to room temperature for easy creaming and better dough consistency.
Rolling dough balls in cinnamon sugar before baking adds the classic sweet-spicy coating characteristic of snickerdoodles.

Keywords: Snickerdoodle, Chewy Cookies, Cinnamon Sugar Cookies, Soft Cookies, Classic Desserts