Chewy snickerdoodle cookies are one of those treats that can instantly brighten your day. I remember the first time I made them—I was barely in my teens, yet the sweet, cinnamon aroma enveloping my kitchen felt like pure magic. With their deliciously chewy centers and slightly crisp edges, these cookies are perfect for any occasion, whether it’s a casual get-together or simply treating yourself after a long day.
These cookies stand out because of their delightful combination of warm spices and the unmistakable tang from cream of tartar, which brings a unique flavor profile that you won’t find in every cookie. Plus, they’re enjoyed by just about everyone, making them a fantastic choice to bake for friends or family.
Why you’ll love chewy snickerdoodle cookies
- Ready in about 30 minutes from start to finish.
- Fluffy and chewy texture that melts in your mouth.
- Rich cinnamon flavor that’s irresistible.
- Perfect for holiday gatherings or cozy evenings at home.
- Easy-to-make without complicated techniques.
What ingredients do I need for chewy snickerdoodle cookies?
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 2 tsp ground cinnamon (plus extra for rolling)
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp pure vanilla extract
Ingredient notes & swaps:
- All-purpose flour: Essential for structure. You can try a gluten-free blend if needed.
- Unsalted butter: Provides the best flavor. If you only have salted butter, reduce added salt in the recipe.
- Sugars: Both granulated and brown sugar contribute to the cookies’ chewy texture; you could use coconut sugar for a different flavor.
How do I make chewy snickerdoodle cookies step-by-step?
Making these cookies is simpler than you might think! Just follow these steps:
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, cream of tartar, and ground cinnamon until smooth.
- In another bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing in the vanilla until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined.
- Scoop dough balls about 1-2 inches wide, roll them in a cinnamon-sugar mixture, and place them on a parchment-lined baking sheet.
- Bake for 8-10 minutes until the edges are golden but the centers still look slightly underbaked. Allow them to cool before transferring to wire racks.
Pro Tip: Make sure not to over-bake; the cookies will continue to firm up as they cool.
Visual doneness cues: Look for cookies with slightly puffed centers and a faintly golden edge. They should feel soft to the touch, indicating chewiness inside.
How should I serve it?
Chewy snickerdoodle cookies are delightful on their own, but they shine when paired with a warm glass of milk or a scoop of vanilla ice cream. For an added treat, consider dusting them with a sprinkle of additional cinnamon or serving them warm with some caramel sauce drizzled on top.
Can I make it ahead? How do I store and reheat it?
Absolutely! These cookies can be made ahead of time and stored in an airtight container at room temperature for up to a week. If you’d like to store them longer, you can freeze them for up to three months. To reheat, pop them in a 350°F oven for about 5 minutes, and they’ll regain their deliciously chewy texture.
How do I fix common issues?
If your cookies come out dry, it might be due to over-measuring your flour. Ensure you’re scooping with a spoon and leveling it off. For bland cookies, a bit of extra cinnamon or a pinch of salt can enhance the flavor. If they spread too much, check the temperature of your butter; it should be softened but not melted.
What variations can I try?
You can easily customize your snickerdoodle cookies! Add chocolate chips or nuts for some extra texture. For a spiced twist, include a pinch of nutmeg or cardamom in your dry ingredients. If you prefer a different rolling coating, try using sugar mixed with vanilla bean or cocoa powder.
FAQs
How can I tell if my cookies are done baking?
Your cookies should have golden edges and puffy centers. If they seem too soft, they may need another minute or two, but remember they’ll continue cooking while cooling.
Can I use brown sugar only?
Yes, using only brown sugar will make your cookies more chewy and give them richer flavor, but aim for a blend for the best texture.
What should I do if my dough is too sticky?
Chilling the dough for about 30 minutes will help make it easier to scoop and roll. If it’s still too sticky, add a pinch more flour to help it come together.
Chewy Snickerdoodle Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, cream of tartar, and ground cinnamon until smooth.
- In another bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing in the vanilla until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined.
- Scoop dough balls about 1-2 inches wide, roll them in a cinnamon-sugar mixture, and place them on a parchment-lined baking sheet.
- Bake for 8-10 minutes until the edges are golden, but the centers still look slightly underbaked.
- Allow them to cool before transferring to wire racks.