Chewy Snickerdoodle Cookies
This post may contain affiliate links. See our Privacy Policy for details.
Soft and chewy Snickerdoodle Cookies! These cookies are bursting with cinnamon flavor and are perfectly crisp on the edges and chewy in the center. They are easy to make and always a crowd-pleaser.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Have you ever bitten into a snickerdoodle, excited for that soft, pillowy center, only to be met with a dry, crumbly disappointment?
Fear not, cookie connoisseurs!
These delightful cookies are a classic for a reason. The simple dough is packed with flavor from creamy butter and pure vanilla extract, while the signature cinnamon-sugar coating adds a delightful touch of sweetness and spice.
But unlike some snickerdoodle that can be a bit dry, this recipe guarantees a soft and chewy texture that will have you reaching for another (and another!).
Looking for a taste of the holidays? I’ve got you covered with our warm Eggnog Cookies and Chewy Brownie Mix Cookies.
Why I love this recipe
The cookies are irresistibly chewy, with a perfect balance of softness and slight crispiness around the edges. They only need to chill for 30 minutes so they are faster than many other recipes as well!
Ingredients
- butter
- white sugar
- brown sugar
- egg
- vanilla extract
- all-purpose flour
- cream of tartar
- cinnamon
- baking soda
- salt
No cream of tartar? No worries! You can still make snickerdoodles without cream of tartar, simply replace both the cream of tartar and baking soda with 1 teaspoon of baking powder
Step by Step
- Mix cinnamon and sugar together in a small bowl for the outer coating and set aside.
- Cream together the butter, white sugar, and brown sugar in a large bowl using a hand mixer or stand mixer for about 1 minute, until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Gradually add the flour, cream of tartar, cinnamon, baking soda, and salt to the butter mixture. Mix until fully incorporated, ensuring to level the flour before adding it to the mixture.
- Scoop the cookie dough into balls, approximately 1 1/2 – 2 tablespoons in size. Roll each ball in the cinnamon sugar rolling mixture until coated evenly. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Chill the dough balls in the fridge for 30 minutes to 1 hour to help prevent spreading during baking.
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Set aside.
- Once chilled, bake the cookies in the preheated oven for 10-14 minutes, or until the edges are lightly golden brown. Remember, if you prefer chewy snickerdoodles, remove the cookies from the oven on the earlier side, as they will continue to firm up as they cool.
Tips for Best Results
- .Don’t skip the chilling step, otherwise the cookies will spread and be flat.
- For chewy snickerdoodles, err on the side of caution and remove the cookies from the oven when they still appear slightly underbaked, as they will continue to firm up as they cool.
Storage
Store cookies in an airtight container at room temperature for up to 5 days for the best texture and flavor.
Freeze the cookies for up to 3 months. Simply place them in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. To thaw, let the cookies sit at room temperature for about 30 minutes before indulging in their irresistible goodness.
If you try this recipe please comment and rate it below, I love hearing from you!
Print
Chewy Snickerdoodle Cookies
- Total Time: 55 minutes
- Yield: 24 Cookies 1x
Description
Soft and chewy Snickerdoodle Cookies! These cookies are bursting with cinnamon flavor and are perfectly crisp on the edges and chewy in the center. They are easy to make and always a crowd-pleaser.
Ingredients
For the Cookie Dough:
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp cream of tartar
- 3/4 tsp cinnamon
- 1/4 tsp baking soda
- 1/4 tsp salt
For the Cinnamon Sugar Mixture:
- 1/4 cup sugar
- 2 tsp cinnamon
Instructions
- Line a baking sheet with parchment paper. Set aside. Mix the cinnamon sugar mixture in a small bowl and set aside.
- Cream together the butter, white sugar, and brown sugar in a large bowl using a hand mixer or stand mixer for about 1 minute, until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Gradually add the all-purpose flour, cream of tartar, cinnamon, baking soda, and salt to the butter mixture. Mix until fully incorporated, ensuring to level the flour before adding it to the mixture.
- Scoop the cookie dough into balls, approximately 1 1/2 – 2 tablespoons in size. Roll each ball in the cinnamon sugar rolling mixture until coated evenly. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Chill the dough balls in the fridge for 30 minutes to 1 hour to help prevent spreading during baking.
- Preheat your oven to 350°F.
- Once chilled, bake the cookies in the preheated oven for 10-15 minutes, or until the edges are lightly golden brown. Remember, if you prefer chewy snickerdoodle, remove the cookies from the oven on the earlier side, as they will continue to firm up as they cool.
- Prep Time: 10 minutes
- Chilling Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 112
- Sugar: 10.3 g
- Sodium: 42.3 mg
- Fat: 4.1 g
- Carbohydrates: 17.6 g
- Fiber: 0.4 g
- Protein: 1.3 g
- Cholesterol: 17.9 mg
