Chewy Snickerdoodle Cookies

Soft & Chewy Snickerdoodles

I have been searching for the perfect snickerdoodle recipe for a long time. After much trial and error, I finally got it right. This foolproof recipe makes pillowy-soft snickerdoodle cookies with just the right amount of cinnamon. Thick, but not too thick, they have the perfect hint of a crunch on the outside from their glorious cinnamon sugar coating and just the right amount of chew on the inside. The classic sweetness of the sugar cookie with just a hint of tanginess from the cream of tarter blends wonderfully with the comforting warmth of cinnamon. Gosh, they are so good!

These snickerdoodles are not only delicious but they are quick and easy to prepare. You don’t even have to chill the dough before you bake them. Cookies in less than 30 minutes anyone? I’m in!

Why You’ll Love This Snickerdoodles Recipe

These really are some of the best cookies I have ever tasted. Here are just a few of the reasons I think they are so outstanding.

• No chilling necessary. Unlike many cookie recipes that require you to chill the cookie dough before you bake, this one does not. This makes them so much quicker and easier to make, but they aren’t lacking in any way from not being refrigerated.
• Simple ingredients. This recipe requires only a few simple ingredients that you likely already have in your kitchen. It’s the perfect spur-of-the-moment recipe.
• Flavor. These cookies have the sweetness you’d expect from a sugar cookie with a hint of tang from the cream of tarter. Pair that with the perfect amount of cinnamon and you’ve got a 100% crave-able cookie.
• Soft and chewy cookies. These snickerdoodles are the perfect thickness and wonderfully soft and chewy on the inside. Everything you could dream of in a cookie. Plus, they have just the tiniest bit of crunch from the cinnamon sugar coating that envelopes them. The combination is to die for.

What Are Snickerdoodles?

A snickerdoodle is a popular type of sugar cookie. What sets it apart from other sugar cookies? Cream of tarter is added to the dough to give a subtle tang and an addictive chewiness to the finished product. In addition, the dough balls are rolled in a mixture of cinnamon and sugar before they are baked, which gives the cookies a wonderful warmth and an extra boost of sweetness.

Recipe Ingredients

You’ll only need a few basic ingredients to make these easy snickerdoodle cookies. Here they are. For precise measurements, scroll to the recipe card below.

• All-purpose flour – Be sure to measure your flour accurately or you’ll end up with dry cookies. I prefer a food scale, but the spoon and level method works too. Just be sure not to pack your flour into your measuring cup.
• Cream of tartar – Don’t skip this. It brings a wonderful chewiness and a lovely tang to the finished cookies.
• Baking soda – For just the right rise and chewiness.
• Salt – To accent the flavors in the cookies.
• Unsalted butter – The butter must be at room temperature, otherwise, it won’t cream with the sugar properly.
• Sugar – Sugar adds sweetness and helps to make the cookies tender.
• Eggs – Be sure to use large eggs, not medium or extra large.
• Vanilla extract – For flavor.
• Ground cinnamon – For rolling the cookies.

How to Make Snickerdoodles

Here’s a quick look at how to make this chewy snickerdoodle recipe. Make sure to scroll to the recipe card below for more thorough instructions.

• Prep. Preheat oven to 400°F and line a baking sheet with parchment paper.

• Combine the dry ingredients. Whisk together the flour, cream of tartar, baking soda, and salt.
• Cream the butter and sugar. Beat together the butter and 1 1/2 cups of sugar until fluffy and light in color.

• Put it all together. Mix in the eggs, one at a time, followed by the vanilla and the dry ingredients.

• Coat the cookies in cinnamon sugar. Whisk together the remaining cinnamon and sugar. Roll the cookie dough into balls and roll each ball in the cinnamon sugar.
• Bake. Arrange the cookie dough balls on the baking sheet and bake for 6-8 minutes.
• Cool. Allow the cookies to cool for a couple of minutes on the baking sheet before transferring to a cooling rack.

Can I Make The Dough In Advance?

Absolutely! Simply wrap the dough in a tight layer of plastic wrap and refrigerate it for up to 48 hours. You can also store it in the freezer for up to 3 months. Once you’re ready to bake your cookies, let the dough sit at room temperature until it’s soft enough to scoop. Make dough balls, roll them in cinnamon sugar, arrange them on a baking sheet, and bake.

Tips for the Best Snickerdoodle Cookies

• Use a dark cookie sheet. Did you know that the color of the cookie sheet actually has an effect on how quickly your cookies bake? A dark color will absorb heat more quickly, which helps set the edges without causing the cookies to spread. That’s exactly what you want here, so grab the darkest pan you’ve got!
• Measure correctly. Baking is a science. Even when you are attempting the simplest of recipes, it is crucial to measure correctly, especially when it comes to flour. If you want to achieve the perfect light, chewy texture, check out my tutorial on How to Measure Flour Correctly.
• Cream thoroughly. Creaming the butter properly brings a nice light and fluffy texture to these cookies. Beat the butter and sugar together until the mixture is fluffy and noticeably lighter in color. Otherwise, you will likely end up with overly dense cookies.
• Don’t over-mix. Mix just until everything is incorporated. Over-mixing the batter can cause the glutens in the flour to overdevelop, leaving you with tough, dense cookies.
• Get the temperature right. Most cookies bake at 350°F, but these ones require a higher temperature (400°F) to stop them from spreading too thin. Stick with the instructions in the recipe if you want that classic soft and chewy snickerdoodle texture.

How to Store Snickerdoodle Cookies

Allow the cookies to cool completely before transferring them to an airtight container. Seal the container and store them at room temperature for up to 1 week. Do not store these in the fridge. They will dry out.

Can I Freeze Them?

Yes! There are a couple of ways to go about it.

• Freeze the baked cookies. Once the cookies have cooled to room temperature, seal them in an airtight container and store them in the freezer for up to 3 months. When you are ready to enjoy, allow the cookies to thaw at room temperature.
• Freeze the cookie dough. Form the dough into balls and roll them in the cinnamon sugar. Arrange them on a cookie sheet lined with parchment paper and pop them in the freezer for 3-4 hours. Once frozen solid, seal the dough balls in a freezer-safe container and store them in the freezer for up to 3 months. You can bake them directly from frozen. Just add an extra minute or two to the cook time.

More Easy Cookie Recipes

Cookies are the perfect quick and easy solution to dessert. I’m always on a mission to develop new, easy cookie recipes to share with you. Here are some of my favorites.

• White Chocolate Chip Cookies
• Lemon Sugar Cookies
• Chewy Chocolate Chip Cookies
• Peanut Butter Cookies
• Gingersnap Cookies
• Chocolate Sugar Cookies

Watch How to Make Snickerdoodles

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