Chewy Snickerdoodle Cookies Recipe

Introduction

Chewy Snickerdoodle Cookies are a classic treat known for their soft texture and cinnamon-sugar coating. These cookies are simple to make and perfect for any occasion when you want a warm, comforting dessert.

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

1. Step 1: Preheat the oven to 350°F (175°C). In a large bowl, cream together the softened butter and sugar until light and fluffy.
2. Step 2: Beat in the eggs one at a time until fully incorporated.
3. Step 3: In a separate bowl, whisk the flour and cinnamon together, then gradually add to the wet ingredients, mixing until just combined.
4. Step 4: In a small bowl, combine additional cinnamon and sugar for rolling the dough.
5. Step 5: Shape the dough into small balls, then roll each ball in the cinnamon-sugar mixture until well coated.
6. Step 6: Place the coated dough balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
7. Step 7: Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
8. Step 8: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra chewiness, substitute half the butter with cream cheese.
• Add a teaspoon of vanilla extract for additional flavor depth.
• Use superfine sugar to create a more delicate cinnamon-sugar coating.
• Try adding a pinch of nutmeg or cardamom for a warm twist.

Storage

Store the 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 maintain moisture. Reheat gently in the microwave for a few seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How can I make my snickerdoodles chewier?

Using slightly less flour and adding a bit of cream cheese or extra egg yolk can help create a chewier texture. Baking them just until the edges set also keeps the centers soft.

Can I freeze snickerdoodle cookie dough?

Yes, the dough can be frozen for up to 3 months. Roll into balls, freeze on a tray until firm, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.

Chewy Snickerdoodle Cookies Recipe

Print Recipe

★★★★★

4.7 from 56 reviews

These Chewy Snickerdoodle Cookies are soft, buttery, and coated in a sweet cinnamon sugar mixture for the perfect balance of flavors and textures. Easy to make and ideal for cookie lovers craving a classic, chewy treat with a delightful cinnamon twist.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon (for rolling)
• 1/4 cup granulated sugar (for rolling)

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Dough: In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. In a large bowl, cream the softened butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix just until combined.
2. Make Cinnamon Sugar Coating: In a small bowl, combine 2 teaspoons ground cinnamon with 1/4 cup granulated sugar. This mixture will be used to coat each cookie for the signature snickerdoodle flavor.
3. Shape and Coat Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Gently roll each dough ball in the cinnamon sugar mixture, ensuring a nice even coating all around.
4. Bake the Cookies: Place the coated dough balls about 2 inches apart on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are set but the centers remain soft. Avoid overbaking to maintain chewiness.
5. Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these chewy, cinnamon-spiced treats fresh or store in an airtight container for several days.

Notes

• To get extra chewy cookies, do not overbake—remove them when edges are set but centers are still soft.
• Room temperature butter will cream better, resulting in a lighter cookie texture.
• For a deeper cinnamon flavor, you can add a teaspoon of cinnamon directly into the dough.
• These cookies keep well for up to 5 days in an airtight container.
• Freezing the dough balls before baking can help maintain shape and texture.

Keywords: Snickerdoodle, chewy cookies, cinnamon sugar cookies, soft cookies, classic cookies, American dessert