There’s something magical about the smell of Chewy Snickerdoodle Cookies baking in the oven – that warm blend of cinnamon and butter takes me right back to childhood winters spent baking with my mom. Every December, we’d roll up our sleeves and coat dozens of cookie dough balls in cinnamon sugar, laughing as we sneaked bites of raw dough (no judging!). Now, these cookies have become my signature holiday treat – the first to disappear at cookie exchanges and the one recipe friends beg me to share. What makes them special? That perfect chewy center with just the right crackly crust, a texture I’ve perfected over years of tweaking Grandma’s original recipe.
Why You’ll Love These Chewy Snickerdoodle Cookies
Trust me, these aren’t just any cookies – they’re the kind that disappear within minutes of hitting the cooling rack! Here’s why they’ve become my go-to holiday recipe:
- That perfect chew – The cream of tartar works magic, giving them a soft center with just the right amount of bounce
- Simple ingredients – No fancy pantry items needed, just good old-fashioned baking staples
- Instant holiday vibes – The cinnamon sugar coating makes them look as festive as they taste
- Kid-friendly fun – Rolling the dough balls in cinnamon sugar is my favorite part (and great for little helpers!)
- Freezer-friendly – I always stash a batch for last-minute guests or midnight cravings
Seriously, one bite of these warm, buttery cookies and you’ll understand why they’re my most requested recipe every December!
Ingredients for Chewy Snickerdoodle Cookies
Gathering your ingredients is half the fun! Here’s exactly what you’ll need for that perfect chewy texture:
- 1 cup unsalted butter, softened – I leave mine out for about 30 minutes before baking (it should dent slightly when pressed)
- 1 1/2 cups granulated sugar – Don’t pack it! Just scoop and level for the right sweetness
- 2 large eggs – Room temperature eggs blend better – I just pop them in warm water for 5 minutes if I forgot to take them out earlier
- 2 tsp vanilla extract – The good stuff makes all the difference
- 2 3/4 cups all-purpose flour – Spoon it into your measuring cup and level it off – no packing!
- 2 tsp cream of tartar – Our secret weapon for that signature chew
- 1 tsp baking soda – Fresh is best – check your expiration date!
- 1/4 tsp salt – Just enough to balance the sweetness
- 3 tbsp granulated sugar + 3 tsp cinnamon – For that irresistible sparkly coating
Ingredient Notes & Substitutions
Cream of tartar might seem old-fashioned, but it’s what gives snickerdoodles their distinctive tang and chew. In a pinch, you can use 2 tsp lemon juice or white vinegar instead (but the texture won’t be quite the same). And about that cinnamon – splurge on the good stuff! Fresh, high-quality cinnamon makes these cookies smell heavenly while baking. I like Vietnamese cinnamon for its bold flavor, but any fresh ground variety will work.
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for these cookies! Here’s what I always grab from my kitchen:
- Large mixing bowl – My trusty stainless steel one works perfectly
- Electric mixer – A hand mixer works great if you don’t have a stand mixer
- Baking sheets – Two standard-sized ones do the trick
- Parchment paper – No sticking and easy cleanup – win!
- Small bowls – One for dry ingredients, one for cinnamon sugar coating
- Cookie scoop – Optional but handy for uniform dough balls
That’s it! Now let’s get baking.
How to Make Chewy Snickerdoodle Cookies
Okay, let’s dive into the fun part – making these irresistible cookies! I’ve made this recipe dozens of times, and these steps never fail me:
- Cream butter and sugar like your life depends on it – Seriously, this is the foundation of perfect cookies. Beat the softened butter and sugar together for a full 2-3 minutes until it’s light and fluffy. You’ll know it’s ready when the mixture looks pale yellow and almost whipped.
- Add eggs and vanilla – Crack in those room-temperature eggs one at a time, mixing well after each. Then pour in the vanilla – the smell alone will make your mouth water!
- Whisk dry ingredients separately – In another bowl, whisk together flour, cream of tartar, baking soda, and salt. This ensures everything gets evenly distributed.
- Combine carefully – Add the dry ingredients to the wet mixture in two batches, mixing just until combined. Overmixing makes tough cookies – a few flour streaks are okay!
- Chill if you can wait – I know it’s hard, but 30 minutes in the fridge makes the dough easier to handle. (Confession: I sometimes skip this when I’m impatient!)
Rolling and Baking Tips
Here’s where the magic happens! Roll tablespoon-sized dough balls (about 1.5 inches) between your palms, then roll them generously in the cinnamon-sugar mixture. Space them 2 inches apart on parchment-lined baking sheets – they’ll spread! Bake at 375°F for 10-12 minutes until the edges are set but centers still look slightly underdone. They’ll firm up as they cool, giving you that perfect chewy texture. Resist the urge to overbake – those pale golden edges are exactly what you want!
Storage & Reheating Instructions
Here’s my foolproof system for keeping these cookies soft for days (if they last that long!): Store cooled cookies in an airtight container with a slice of bread – the bread keeps them perfectly chewy by absorbing excess moisture. For that just-baked warmth, pop one in the microwave for 10 seconds or warm briefly in a 300°F oven. Frozen dough balls? Bake straight from freezer, adding 1-2 extra minutes. Trust me, these tricks keep every bite as good as fresh-from-the-oven!
Frequently Asked Questions
I get asked about these cookies all the time – here are the answers to the questions that pop up most often:
Can I freeze the dough? Absolutely! I always stash extra dough balls in the freezer for spontaneous cookie emergencies. Just freeze them on a tray first, then transfer to a bag. Bake frozen – no thawing needed – adding 1-2 extra minutes.
Why cream of tartar? This old-school ingredient gives snickerdoodles their signature tang and chewy texture. Without it, they’d just be… well, cinnamon sugar cookies (still tasty, but not the real deal!).
My cookies spread too much – help! Chilling the dough for 30 minutes helps prevent this. Also check your baking soda isn’t expired, and make sure your butter is softened but not melted.
Can I make these gluten-free? I’ve had success with 1:1 gluten-free flour blends, though the texture will be slightly different. Add an extra egg yolk for moisture if needed.
Nutritional Information
Here’s the scoop on what’s in these delicious cookies (per serving): about 150 calories, 7g fat, and 20g carbs. Remember, these values are estimates – your exact ingredients may vary slightly. Now go enjoy that chewy goodness guilt-free!
Share Your Snickerdoodle Success
I’d love to see your chewy snickerdoodle creations! Snap a photo of your cinnamon-sugar coated beauties and tag me on Instagram – nothing makes me happier than seeing your cookie sheets full of golden perfection. Leave a rating below if this recipe becomes your new holiday staple like it is mine. Happy baking, friends!
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Irresistible Chewy Snickerdoodle Cookies Recipe You Need Now
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These tender, buttery cookies coated in cinnamon sugar are the ultimate cozy holiday dessert — a chewy, flavorful treat perfect for festive gatherings!
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 3 tbsp granulated sugar (for rolling)
- 3 tsp ground cinnamon (for rolling)
Instructions
- Beat butter with sugar until fluffy. Add eggs and vanilla.
- In a separate bowl, whisk flour, cream of tartar, baking soda, and salt. Combine with the butter mixture.
- Mix cinnamon and sugar in a bowl. Roll dough into balls and coat evenly.
- Place cookies on a lined baking sheet and bake until lightly golden.
- Let cookies cool slightly before serving.
Notes
- Store in an airtight container to keep them fresh.
- Perfect with a glass of milk or coffee.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg