Soft And Chewy Snickerdoodles Recipe
You don't have to be a professional baker to whip up a fresh batch of soft and chewy snickerdoodle cookies. This recipe is super simple and provides step-by-step instructions on how to make the perfect cookie in just 25 minutes from start to finish. Behind chocolate chip and sugar cookies, snickerdoodles are among the most popular types of cookies you can bake or buy at the store. But — if you're looking for something more fresh and flavorful, the homemade route is always the way to go and it's nice to know all the ingredients that are going into the cookies.
Recipe developer Erin Johnson is the brains behind this classic cookie recipe, which is great for several reasons. "These cookies are easy to make and are delicious. Snickerdoodles have a distinct tangy flavor that comes from the cream of tartar," Johnson raves. Another plus? "You can make these in advance and freeze the cookies after baking." Not going to lie; we love a cookie that you can make ahead of time!
Gather the ingredients for these soft and chewy snickerdoodle cookies
You will only need a few ingredients to make these classic snickerdoodle cookies. Head to the store and pick up flour, cream of tartar, baking soda, salt, cinnamon, butter, sugar, eggs, and vanilla. As Johnson mentioned, the cream of tartar gives the cookies a tangy taste.
Once you have those items, you can whip up these soft and chewy snickerdoodle cookies.
Begin mixing the ingredients
Start by preheating the oven to 375 F. Then, take out a bowl and toss in the flour, cream of tartar, baking soda, salt, and 1 teaspoon of cinnamon. "I like to mix a little cinnamon into the cookie dough itself because I think it amplifies the cinnamon flavor," Johnson notes. Mix to combine well, and then set to the side.
Next, you will need to get out a hand or a stand mixer. Toss in the butter and 1 ½ cups of sugar. Cream the two together with your power mixer until nice and smooth. Then, add the egg and vanilla to the mix.
Combine the flour with the wet mixture
Now, grab the flour mixture you prepared in step one. Gradually add it to the wet mixture and beat with the hand or stand mixer until all of the ingredients are well-blended. Voila, you have the dough for these cookies.
Mix the sugar and cinnamon
Mix the remainder of the sugar and cinnamon in a separate bowl for the cookie topping. Then, remove the dough from the bowl and roll it into balls. You can use an ice cream scooper or tablespoon to measure, but the recipe yields 24 cookies, so you should roll them into 24 equal-sized balls.
Roll each ball through the cinnamon and sugar mixture, which will give the snickerdoodles sweet, slightly crunchy coating. This should be simple as the cinnamon and sugar will cling pretty easily to the sticky dough.
Bake the cookies
Make sure to line a baking sheet with parchment paper and then plop the cinnamon-sugar covered dough balls on the sheet, keeping them at least 2 inches apart as they'll flatten and expand as they bake.
Pop the cookies into the oven and set your timer for 10 minutes. Once you remove the cookies from the oven, transfer them from the baking sheet to a cooling rack and allow them to cool for at least 5 minutes.
Serve and enjoy
After allowing the cookies to cool, you can plate and serve as you wish. The cookies make a great after-dinner treat and are wonderful on their own, but you can also serve them with a large glass of cold milk if you'd like!
Another plus? The leftovers will stretch! "These will keep in an airtight container for a week," Johnson shares.
- 2 ¾ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons + 1 teaspoon cinnamon, divided
- 1 cup (2 sticks) butter
- 2 cups sugar, divided
- 2 eggs
- 1 teaspoon vanilla
- Preheat the oven to 375 F.
- In a bowl, mix together the flour, cream of tartar, baking soda, salt, and 1 teaspoon of cinnamon.
- Using a stand or hand mixer, cream together the butter and 1 ½ cup of sugar.
- Add in the eggs and vanilla and beat until combined.
- Gradually add in the flour mixture until well blended.
- Mix together the remaining sugar and cinnamon in a clean bowl or on a plate.
- Scoop out the cookie dough, roll into a ball, then roll in the cinnamon sugar mixture.
- Place each dough ball on a parchment lined baking sheet at least 2 inches apart.
- Bake the cookies for 10 minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.
- Serve the cookies, and store leftovers for up to 1 week.
| Calories per Serving | 193 |
| Total Fat | 8.2 g |
| Saturated Fat | 5.0 g |
| Trans Fat | 0.3 g |
| Cholesterol | 33.7 mg |
| Total Carbohydrates | 28.4 g |
| Dietary Fiber | 0.8 g |
| Total Sugars | 16.7 g |
| Sodium | 105.6 mg |
| Protein | 2.0 g |
