Soft & Chewy Snickerdoodle Cookies
There’s something undeniably comforting about the scent of freshly baked cookies wafting through a cozy kitchen. Soft & Chewy Snickerdoodle Cookies bring me back to my childhood, where I would eagerly await the moment they came out of the oven, golden and dusted with cinnamon sugar. Snickerdoodles have always held a special place in my heart—not just for their delightful taste but for the warm memories they create around the kitchen table.
Whether it’s a chilly day in the fall or a festive gathering with family, these cookies add a touch of sweetness to any occasion. They’re chewy, warm, and just the right amount of spicy-sweet. You’ll find yourself reaching for just one more (and another), making them your go-to for cozy dessert cravings. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to make, perfect for busy weeknights when you crave something sweet.
- Family-friendly and a crowd-pleaser—everyone will ask for seconds!
- Soft and chewy texture that melts in your mouth, creating a truly comforting treat.
- Flavored with warm cinnamon, making them a delightful addition to your Holiday dessert table.
- Versatile enough for any season, but especially perfect for cozy autumn afternoons.
What You’ll Need
Gather These Simple Ingredients:
- 1 cup unsalted butter, softened
- 1⅓ cups granulated sugar
- ⅓ cup brown sugar
- 2 large eggs
- 1½ tsp vanilla extract
- 3¼ cups all-purpose flour
- 1½ tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup sugar + 1½ Tbsp cinnamon (for rolling)
How to Make Soft & Chewy Snickerdoodle Cookies
Let’s Make It Together:
- Preheat your oven to 400°F and line your baking sheets with parchment paper, letting that buttery aroma escape.
- In a mixing bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set this dry mixture aside for a bit.
- In a large mixing bowl, cream the softened butter together with the granulated sugar and brown sugar until it’s light and fluffy—this should take about 2-3 minutes.
- Add in the eggs, one at a time, followed by the vanilla extract. Mix well until everything is combined beautifully.
- Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined. You should have a soft dough that’s begging to be rolled into balls.
- In a small bowl, mix together the sugar and cinnamon for rolling.
- Roll heaping tablespoons of dough into balls, then coat them generously in the cinnamon sugar mixture.
- Place the dough balls on the prepared baking sheets, giving them little space to spread as they bake.
- Bake for 6–8 minutes until the edges are just set and the cookies are lightly golden. Don’t worry if they look slightly underbaked; they’ll continue to cook as they cool.
- Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Variations & Creative Twists
Delicious Variations to Try:
- Add chocolate chips: For that sweet and creamy pairing, fold in a cup of milk chocolate or dark chocolate chips into the dough.
- Nutty goodness: Incorporate chopped walnuts or pecans for a delightful crunch that contrasts beautifully with the chewy texture.
- Pumpkin spice twist: Add a teaspoon of pumpkin spice to the cinnamon sugar for that warm, autumnal flavor.
- Orange zest: For a zesty kick, add a teaspoon of fresh orange zest into the dough, enhancing its sweetness with a citrusy brightness.
Chef Emma’s Helpful Tips
- Make-ahead magic: Prepare the dough in advance, roll into balls, and freeze. Bake them straight from the freezer—just add a minute or two to the baking time!
- Ingredient swaps: Can’t find cream of tartar? A mix of baking powder and an extra dash of vinegar works perfectly as a substitute.
- Ensure your dough is chilled: If your kitchen is warm, chill the dough for 30 minutes before rolling to help maintain their shape while baking.
- Store wisely: Keep your cookies in an airtight container at room temperature for up to one week—if they last that long!
Nutrition Information per Serving
What’s Inside – Nutrition Breakdown:
- Serving Size: 1 Snickerdoodle Cookie
- Calories: 190
- Carbohydrates: 28g
- Sugar: 12g
- Fat: 8g
- Protein: 2g
- Sodium: 80mg
Frequently Asked Questions
Reader FAQs About Soft & Chewy Snickerdoodle Cookies:
- Can I make this ahead? Absolutely! You can prepare the dough and freeze it for up to three months. Just bake them straight from the freezer.
- Can I use different ingredients? Yes! Feel free to customize with nuts, different sugars, or even swap all-purpose flour for a gluten-free mix.
- How do I store leftovers? Keep them stored in an airtight container at room temperature for the best texture.
- How long does it last? These cookies can stay fresh for up to a week in the right container. You can also freeze them for longer storage.
Final Thoughts
Baking Soft & Chewy Snickerdoodle Cookies fills your home with warmth and sweetness that is simply irresistible. They hold the power to create cherished moments with family and friends, turning any gathering into a memorable occasion. Whether you enjoy them fresh out of the oven or later with a cup of tea, these cookies are a timeless treat you’ll want close at hand. Save this Soft & Chewy Snickerdoodle Cookies to your dessert board so it’s ready when you need a cozy treat!
Soft & Chewy Snickerdoodle Cookies
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened
- 1⅓ cups granulated sugar
- ⅓ cup brown sugar
- 2 large eggs
- 1½ tsp vanilla extract
- 3¼ cups all-purpose flour
- 1½ tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
For rolling
- ⅓ cup sugar
- 1½ Tbsp cinnamon
Instructions
Preparation
- Preheat your oven to 400°F and line your baking sheets with parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter with granulated and brown sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- Gradually mix in the dry ingredients until combined into a soft dough.
- In a small bowl, combine the sugar and cinnamon for rolling.
Baking
- Roll heaping tablespoons of dough into balls and coat in the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheets, allowing space for spreading.
- Bake for 6-8 minutes until the edges are just set and cookies are lightly golden.
- Allow cookies to cool slightly on the baking sheet before transferring to a wire rack.
