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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.

chewy snickerdoodles with bite taken out

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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

I adore this Chewy Snickerdoodle Cookie Recipe for several reasons.

It’s gluten-free, making it suitable for those with dietary restrictions or preferences.
Tthe combination of warm cinnamon and sweet sugar creates a nostalgic flavor that’s both comforting and indulgent.
The cookies are irresistibly chewy, with a perfect balance of softness and slight crispiness around the edges, making them an absolute delight to enjoy with a cup of tea or coffee.

Ingredients

butter
white sugar
brown sugar
egg
vanilla extract
all-purpose baking flour (gluten-free)
cream of tartar
cinnamon
baking soda
salt
sanding sugar

Step by Step

Preheat and Prepare: Preheat your oven to 350°F and line a baking sheet with parchment paper. Set aside.
Cream Butter and Sugars: In a mixing bowl, cream together the butter, white sugar, and brown sugar 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.
Add Dry Ingredients: Gradually add the gluten-free all-purpose baking 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.
Shape and Chill: 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.
Bake: 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

If you don’t have sanding sugar, regular granulated sugar can be used as a substitute in the cinnamon sugar rolling mixture.
Don’t worry if you’re out of cream of tartar; you can replace both the cream of tartar and baking soda with 1 teaspoon of baking powder.
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.

Serving suggestions

These snickerdoodle are perfect on their own, but if you’re feeling fancy, here are some delightful pairing options:

A warm glass of milk. The classic pairing for a reason! The cold milk creates a delightful textural contrast with the warm, chewy cookie.
Enjoy a cozy afternoon with a cup of your favorite hot coffee, frozen coffee, iced coffee, passion te a lemonade, and a plate of snickerdoodles.
Transform these cookies into an a la mode sundae! Top warm snickerdoodles with vanilla ice cream, caramel sauce, and a sprinkle of cinnamon sugar for an epic dessert.

Variations

Feeling adventurous? Here are some fun ways to change up your snickerdoodle game:

Add a pinch of nutmeg or ginger to the dough for a warm and festive twist.
Fold in some chocolate chips into the dough for a delightful surprise in every bite.
Add chopped dried fruit like cranberries or cherries to the dough for a pop of sweetness and tartness.
After baking, drizzle the cookies with a simple vanilla glaze for an extra touch of sweetness and shine.

Storage

Store cookies in an airtight container at room temperature for up to 5 days for the best texture and flavor.

If you’d like to enjoy them for longer, you can 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!