Soft and Chewy Snickerdoodles

Why You’ll Love This Recipe

• Perfect texture: These snickerdoodles are soft, chewy, and slightly puffy, just like a classic snickerdoodle should be.

• Easy to make: With simple ingredients and minimal effort, you’ll have a batch of cookies ready in no time.

• Cinnamon-sugar goodness: The cinnamon-sugar coating adds a wonderful sweetness and spice that makes these cookies extra special.

• Classic comfort: Snickerdoodles are a nostalgic treat that everyone loves, making them perfect for sharing with friends and family.

Ingredients

• 2 ¾ cups all-purpose flour

• 2 tsp cream of tartar

• 1 tsp baking soda

• ¼ tsp salt

• 1 cup unsalted butter, softened

• 1 ½ cups granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

For the cinnamon-sugar coating:

• 3 tbsp granulated sugar

• 1 ½ tsp ground cinnamon

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2. Mix the dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.

3. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

4. Add eggs and vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until smooth.

5. Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix.

6. Chill the dough: Refrigerate the dough for at least 30 minutes to make it easier to roll into balls.

7. Prepare the cinnamon-sugar coating: In a small bowl, combine the sugar and cinnamon for the coating.

8. Roll the dough: Once chilled, scoop tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in the cinnamon-sugar mixture, making sure it’s fully coated.

9. Bake the cookies: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft. The cookies will continue to firm up as they cool.

10. Cool and serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Servings and Timing

• Servings: 24 cookies

• Prep Time: 15 minutes

• Chill Time: 30 minutes

• Cook Time: 8-10 minutes

• Total Time: 1 hour

Variations

• Add-ins: For a fun twist, you can add chocolate chips, chopped nuts, or even a few sprinkles of nutmeg for extra flavor.

• Vegan version: To make these cookies vegan, substitute the butter with a plant-based butter and use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water for each egg).

• Gluten-free: To make these cookies gluten-free, use a gluten-free flour blend instead of all-purpose flour.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 4-5 days. They will stay soft and chewy.

• Freezing: You can freeze the dough balls before baking. Simply roll the dough into balls, coat them in cinnamon-sugar, and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. When ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding 1-2 extra minutes to the baking time.

• Reheating: To reheat, microwave individual cookies for 10-15 seconds or warm them in the oven at 300°F (150°C) for about 5-7 minutes.

FAQs

Can I use salted butter in this recipe?

It’s best to use unsalted butter, as the recipe already calls for salt. If you use salted butter, reduce the added salt by half.

Do I have to chill the dough?

Chilling the dough helps prevent the cookies from spreading too much while baking and gives them a chewier texture. If you’re in a rush, you can skip this step, but it’s recommended for the best results.

Can I use brown sugar instead of granulated sugar?

Yes, you can use brown sugar instead of granulated sugar for a deeper, caramel-like flavor. The texture of the cookies will be slightly softer and chewier.

How do I know when the cookies are done?

The cookies are done when the edges are set and slightly golden, but the centers are still soft. They will firm up as they cool.

Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 3 days. Just let the dough come to room temperature for a few minutes before rolling into balls and baking.

Can I make these cookies gluten-free?

Yes, you can use a gluten-free flour blend to make these cookies gluten-free. Make sure to check the flour blend’s instructions for the best results.

Can I freeze the baked cookies?

Yes, you can freeze the baked cookies for up to 2 months. Store them in an airtight container or freezer bag, with parchment paper between layers to prevent sticking. Thaw at room temperature before enjoying.

Can I add chocolate chips to the dough?

Yes, you can mix in chocolate chips for a chocolatey twist on these classic snickerdoodles.

Can I use a sugar substitute for the coating?

Yes, you can use a sugar substitute like Stevia or monk fruit sweetener in place of the granulated sugar for the coating. Just make sure to check the product’s substitution recommendations.

How can I make these cookies crispier?

To make the cookies crispier, bake them a minute or two longer, but keep an eye on them to ensure they don’t overbake.

Conclusion

These Soft and Chewy Snickerdoodles are the perfect balance of softness, chewiness, and cinnamon-sugar goodness. They are simple to make, incredibly delicious, and bring a cozy, comforting vibe to any occasion. Whether you’re baking for a holiday gathering or just craving a nostalgic treat, these snickerdoodles are sure to be a crowd-pleaser. Enjoy them fresh from the oven, or store them for later—they’re guaranteed to be just as irresistible!