Chewy Snickerdoodle Cookies Recipe
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.
- 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
