Chewy Snickerdoodle Cookies Recipe
Introduction
Chewy Snickerdoodle Cookies are a classic treat known for their soft texture and warm cinnamon flavor. These cookies are simple to make and perfect for satisfying your sweet tooth with a homemade touch.
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 a baking sheet 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 and 1 teaspoon of cinnamon to the mixture, stirring until combined into a soft dough.
- Step 5: In a small bowl, mix the remaining cinnamon with sugar for rolling.
- Step 6: Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture until evenly coated.
- Step 7: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Step 8: Bake for 10–12 minutes, or until the edges are set but the centers remain soft and chewy.
- 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, slightly underbake the cookies by a minute or two.
- Try adding a teaspoon of cream of tartar to the dough for a more classic snickerdoodle tang.
- Substitute half the white sugar with brown sugar for a richer flavor and chewier texture.
- Add a pinch of nutmeg or cloves to the cinnamon sugar for a warm spice twist.
Storage
Store cookies in an airtight container at room temperature for up to one week. To keep them soft, place a slice of bread in the container to retain moisture. Reheat gently in a microwave for 10-15 seconds for a fresh-baked feel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit any added salt in the recipe to avoid making the cookies too salty.
How do I prevent my snickerdoodles from becoming hard?
Be careful not to overbake and store them properly in an airtight container with a slice of bread to maintain moisture.
PrintChewy Snickerdoodle Cookies Recipe
These Chewy Snickerdoodle Cookies are a classic treat with a soft, chewy texture and a sweet cinnamon-sugar coating. Perfectly balanced with a buttery flavor and a hint of cinnamon spice, they are easy to make and deliciously comforting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons ground cinnamon
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, cream of tartar, baking soda, salt, and 2 tablespoons cinnamon. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and 1 ½ cups sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition to fully incorporate.
- Combine Ingredients: Gradually add the dry ingredients into the wet mixture, mixing until just combined to form the cookie dough.
- Prepare Cinnamon Sugar: In a small bowl, combine ¼ cup sugar and 2 teaspoons cinnamon for rolling the dough balls.
- Form and Roll Dough Balls: Scoop tablespoon-sized portions of dough and roll them into balls. Then roll each ball thoroughly in the cinnamon sugar mixture to coat.
- Bake the Cookies: Place the coated dough balls on the prepared baking sheets about 2 inches apart. Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
- For chewier cookies, slightly underbake them and let residual heat finish the cooking.
- Do not overmix the dough to prevent tough cookies.
- Use room temperature eggs and butter for best texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Optionally chill dough for 30 minutes for easier handling and thicker cookies.
Keywords: Snickerdoodle, chewy cookies, cinnamon sugar, classic cookie recipe, soft cookies
