If you’re on the hunt for the ultimate cozy treat, I’m so excited to share this Chewy Snickerdoodle Cookies Recipe with you. I absolutely love how these cookies turn out with their soft, chewy centers and that perfect cinnamon-sugar kiss on every bite. Whether you’re craving something nostalgic or just want an easy crowd-pleaser, this recipe has been a family favorite of mine for over 30 years — and I promise, once you try it, you’ll understand why it’s so beloved.
Why You’ll Love This Recipe
- Perfect Chewy Texture: This recipe nails the soft, chewy inside that everyone craves in a snickerdoodle.
- Classic Cinnamon Sugar Flavor: The double coating of cinnamon sugar packs just the right amount of sweet spice in every bite.
- Simple Ingredients: You probably already have everything in your pantry for this comforting treat.
- Family-Tested: A recipe passed down in my family for decades — reliable and sure to please.
Ingredients You’ll Need
The beauty of this Chewy Snickerdoodle Cookies Recipe is in using simple ingredients that come together to create that iconic taste. Make sure your butter is nicely softened for the creaming step—it really helps with the texture. Also, cream of tartar is the secret behind that tangy snickerdoodle flair, so don’t skip it!
- Unsalted Butter: Using unsalted lets you control the saltiness perfectly — plus, softened butter creams beautifully with sugar.
- Sugar: Both granulated sugar in the dough and the cinnamon-sugar coating bring sweetness and crunch.
- Eggs: Large eggs add moisture and richness.
- Vanilla Extract: Adds subtle warmth and depth to the cookie base.
- Flour: All-purpose flour forms the sturdy structure you need while keeping cookies soft.
- Cream of Tartar: The classic snickerdoodle ingredient—gives that slight tang and chewiness.
- Baking Soda: Works with cream of tartar for just the right lift.
- Salt: Enhances all the flavors, balancing the sweetness.
- Cinnamon: Mixed with sugar for the iconic snickerdoodle coating.
Variations
I love that this Chewy Snickerdoodle Cookies Recipe is easy to customize! Whether you want to switch things up for dietary reasons or just mix in some extra flavor, you can make it truly your own.
- Gluten-Free: I swapped in a 1-to-1 gluten-free baking flour blend once, and the cookies stayed soft and just as delicious.
- Brown Butter: For a nuttier twist, I browned the butter before creaming it with sugar—it added amazing depth.
- Extra Spice: Adding a pinch of nutmeg or ground ginger to the cinnamon-sugar mix gave my cookies a cozy holiday spin.
- Vegan: With flax eggs and a vegan butter substitute, I’ve gotten pretty close to replicating this recipe for plant-based friends.
How to Make Chewy Snickerdoodle Cookies Recipe
Step 1: Cream the Butter and Sugar Until Fluffy
This is honestly one of the most important steps to get the right texture! I like to use a stand mixer, but a hand mixer works too. Cream the softened unsalted butter and sugar together for 4 to 5 minutes until the mixture lightens in color and feels fluffy—scraping down the bowl helps everything incorporate evenly.
Step 2: Add Eggs and Vanilla
Once your butter and sugar are perfectly creamed, add in your eggs, one at a time, and the vanilla extract. Beat everything together for another 1-2 minutes. This makes sure the eggs are well blended, giving you a tender cookie crumb.
Step 3: Mix in Dry Ingredients Just Until Combined
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Then gradually add the dry ingredients to your wet mixture. I like to stir this in gently using a spatula or the mixer on low speed—stop once you don’t see dry streaks to avoid overmixing, which can make cookies tough.
Step 4: Chill the Dough (If You Can!)
Time allowing, I wrap the dough in plastic and pop it in the fridge for 20-30 minutes. This step isn’t mandatory, but I noticed it helps prevent cookies from spreading too much and deepens the flavors.
Step 5: Roll, Coat, and Bake
Mix your cinnamon and sugar in a small bowl for the coating. Roll your dough into small balls, then give each ball two generous coats in the cinnamon sugar—using a spoon to get them fully covered is a trick I learned early on. For flatter cookies, I gently press the center of each ball before baking. Pop them onto a parchment-lined baking sheet and bake at 350°F (175°C) for about 9-11 minutes. They’ll look soft and just set—don’t overbake or they’ll lose that chewy magic.
Step 6: Cool Before Enjoying
Let the cookies cool a few minutes on the baking sheet so they firm up just enough to transfer without breaking. The aroma will be irresistible here — get ready to dig in!
Pro Tips for Making Chewy Snickerdoodle Cookies Recipe
- Softened Butter is Key: I’ve learned that butter straight from the fridge won’t cream properly, and that changes your cookie texture big time.
- Double Coat Cinnamon Sugar: Giving your dough balls two dips in cinnamon sugar makes for that iconic crisp-yet-chewy crust I can’t get enough of.
- Watch Your Bake Time: Even a minute too long will dry out your cookies, so I set a timer for 9 minutes and check for just-set edges.
- Press Cookies to Control Puffing: Flattening the cookie balls slightly before baking stops them from rising into domes and keeps that classic snickerdoodle look.
How to Serve Chewy Snickerdoodle Cookies Recipe
Garnishes
While these snickerdoodles are delicious all on their own, I sometimes sprinkle a little extra cinnamon sugar on top right after baking for a bit of sparkle and spice. You’d be surprised how a quick dusting brings out that aroma even more!
Side Dishes
They’re perfect paired with a cold glass of milk or a warm cup of spiced chai tea, especially on chilly afternoons. For an adult twist, I once served them alongside a mug of creamy coffee laced with cinnamon — my family went crazy for it!
Creative Ways to Present
I’ve had great fun arranging these cookies in a rustic wooden tray with little bowls of extra cinnamon sugar and nuts for gatherings. For holidays, stacking them with festive ribbons makes a simple gift that’s always appreciated.
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature, layered with parchment paper to prevent sticking. They stay chewy and fresh for around 4-5 days—though in my house, if I ever have leftovers, it’s usually just for a day or two!
Freezing
For longer storage, I freeze baked snickerdoodles in a zip-top freezer bag. I separate them with parchment paper so they don’t freeze stuck together. When I’m ready to enjoy one, I let them thaw at room temp or warm in the oven briefly — and the texture still feels freshly baked.
Reheating
To bring back that fresh-from-the-oven vibe, I pop cookies in a 300°F oven for 3-5 minutes. This revives the chewiness and brings out the cinnamon aroma beautifully without drying them out.
FAQs
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What makes snickerdoodles chewy instead of cakey?
The chewy texture comes from the combination of cream of tartar, baking soda, and the proper creaming of butter and sugar, which helps create soft, tender cookies rather than cakey ones. Also, gently mixing the dry ingredients and timing the bake precisely supports that chewiness.
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Can I make snickerdoodle dough ahead of time?
Absolutely! The dough benefits from chilling in the fridge for 20 to 30 minutes, which improves flavor and controls spreading. You can also freeze the dough balls and bake them straight from the freezer, just adding a couple extra minutes to baking time.
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Why do snickerdoodles have cream of tartar?
Cream of tartar gives snickerdoodles their signature tangy flavor and reacts with baking soda to create lift and a tender crumb. It also helps keep the cookies chewy rather than crumbly.
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How do I store snickerdoodle cookies to keep them soft?
Store your cookies in an airtight container at room temperature, ideally with a slice of bread or apple inside to maintain moisture. Avoid the fridge as it can dry them out faster.
Final Thoughts
This Chewy Snickerdoodle Cookies Recipe holds a special place in my heart—not just for its irresistible flavor, but for the memories it’s created over decades of family gatherings and cozy nights. I truly think you’ll enjoy baking (and eating) these just as much as I do. It’s the kind of recipe I recommend to friends when they want a guaranteed hit—easy, nostalgic, and downright delicious. So go ahead, give it a try, and I bet it becomes a go-to cookie in your kitchen too.
Print
Chewy Snickerdoodle Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic recipe for soft and chewy Snickerdoodle cookies featuring a delightful cinnamon-sugar coating. These cookies have a perfect balance of buttery richness and a hint of tang from cream of tartar, making them a family favorite for over 30 years.
Ingredients
Cookie Dough
- 1 cup Unsalted Butter (softened)
- 1 1/2 cups Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 2 3/4 cups Flour
- 1 1/2 teaspoons Cream of Tartar (for less tang, use 1 teaspoon)
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
Cinnamon-Sugar Coating
- 1/4 cup Sugar
- 1 1/2 Tablespoons Cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it is at the perfect temperature for baking your cookies evenly.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the softened butter with 1 1/2 cups sugar for 4-5 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, then continue to cream the mixture for an additional 1-2 minutes to combine thoroughly.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the creamed mixture just until everything is combined to form the cookie dough. Avoid overmixing to keep cookies tender.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix 1/4 cup sugar with 1 1/2 tablespoons cinnamon until well combined.
- Chill Dough (Optional): If time permits, wrap the dough in plastic wrap and refrigerate for 20-30 minutes to help cookies hold their shape during baking and intensify flavor.
- Shape Cookies: Roll the dough into small, round balls that are smooth on all sides.
- Coat Cookies: Roll each ball in the cinnamon-sugar mixture, then use a spoon to coat each ball a second time to ensure an even and thorough coating.
- Flatten Cookies (Optional): For flatter snickerdoodles, gently press down in the center of each ball before placing on the baking sheet; this helps prevent puffing in the center.
- Bake Cookies: Place the coated dough balls onto a baking sheet lined with parchment paper and bake in the preheated oven for 9-11 minutes until edges are set but centers are still soft.
- Cool: Allow the cookies to cool on the baking sheet for several minutes to firm up before transferring to a wire rack to cool completely.
Notes
- These snickerdoodles are soft and chewy, making them a perfect classic treat for any occasion.
- The use of cream of tartar lends a traditional slight tang, but it can be adjusted to 1 teaspoon for a milder flavor.
- Chilling the dough is optional but recommended for improved texture and easier handling.
- Pressing down the dough balls before baking prevents the cookies from puffing up too much and creates a more traditional shape.
- This recipe yields approximately 24 cookies, perfect for sharing or storing for later enjoyment.
Nutrition
- Serving Size: 1 cookie
- Calories: 181 kcal
- Sugar: 16 g
- Sodium: 128 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.002 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 16 mg
