Chewy Snickerdoodle Cookies
Indulge in the classic, warm flavors of cinnamon and sugar with these chewy snickerdoodle cookies. Inspired by traditional American baking, this recipe offers a modern twist with extra chewiness that sets these cookies apart from the rest. Perfect for a cozy afternoon with a mug of hot chocolate, these snickerdoodles are sure to bring comfort and joy to any occasion.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer with paddle attachment
- Rimmed baking sheets (2)
- Parchment paper
- Tablespoon cookie scoop
- Wire cooling rack
Ingredients
Dry Ingredients
- 2 ¾ cups all-purpose flour 345g, preferably unbleached
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter 2 sticks / 225g, softened at room temperature
- 1 ½ cups granulated sugar 300g
- 2 large eggs
- 2 teaspoons pure vanilla extract
Cinnamon Sugar Coating
- ¼ cup granulated sugar 50g
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 375°F / 190°C (170°C fan-forced) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.2 3/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a large mixing bowl, cream the butter and 1 1/2 cups of sugar until light and fluffy. This usually takes about 2 to 3 minutes using an electric mixer on medium speed.1 cup unsalted butter, 1 1/2 cups granulated sugar
- Beat in the eggs, one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.2 large eggs, 2 teaspoons pure vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.2 3/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a shallow dish, mix the remaining 1/4 cup (50g) sugar with the ground cinnamon. Using a tablespoon-sized cookie scoop, portion the dough and roll each piece into a smooth ball. Roll each ball in the cinnamon-sugar mixture until evenly coated.1/4 cup granulated sugar, 1 tablespoon ground cinnamon
- Place the dough balls onto the prepared baking sheets, spaced about 2 inches apart to allow for spreading.
- Bake for 8 to 10 minutes, or until the edges are set and the centers are puffed but still soft, ensuring they maintain a chewy texture once cooled.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Storage: Keep cooled cookies in an airtight container at room temperature for up to 5 days — they get chewier on day two as moisture redistributes.
Freezing: Freeze baked cookies in a single layer on a sheet pan, then transfer to a zip-top bag for up to 3 months. Reheat 10–15 seconds in the microwave.
Make-Ahead: Roll unbaked dough balls in cinnamon sugar, freeze on a lined sheet, then bag them. Bake straight from frozen at the same temperature for 11–12 minutes.
Substitutions: Swap cream of tartar + baking soda for 2 teaspoons baking powder in a pinch, though you'll lose some of the signature tang. Use salted butter and omit the added salt if that's what you have.
Pro Tip: Use a cookie scoop for uniform size — consistent dough balls bake evenly and give you that perfect puffed center with set edges every time.
Nutrition
Serving: 1servingCalories: 184kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 102mgPotassium: 67mgFiber: 1gSugar: 15gVitamin A: 260IUVitamin C: 0.01mgCalcium: 10mgIron: 1mg
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