Why Make This Recipe
Chewy Snickerdoodle Cookies are a beloved classic that brings warmth and joy to any kitchen. Their soft and chewy texture combined with a delightful cinnamon flavor makes them irresistible. Whether for a cozy family night or a gathering with friends, these cookies are sure to please everyone. Plus, they are easy to make, which means you can whip up a batch anytime you crave something sweet!
How to Make Chewy Snickerdoodle Cookies
Ingredients
- 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
Directions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, cream of tartar, and ground cinnamon until well combined.
- In a separate bowl, beat the softened butter with granulated sugar and brown sugar until fluffy.
- Add the eggs one at a time and mix in the vanilla extract until fully incorporated.
- Gradually combine the wet and dry mixtures while stirring gently until just mixed.
- 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 are slightly underbaked. Cool before transferring to wire racks.
How to Serve Chewy Snickerdoodle Cookies
These cookies are perfect on their own or served alongside a glass of milk or a cup of coffee. You can arrange them on a platter for events or pack them in a jar as a thoughtful gift. They are great for sharing with family and friends.
How to Store Chewy Snickerdoodle Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. For longer storage, you can freeze the cookies. Just place them in a freezer-safe bag or container, and they will last for up to three months.
Tips to Make Chewy Snickerdoodle Cookies
- Make sure your butter is softened, not melted, for the best texture.
- For a little extra flavor, let the cookie dough chill in the fridge for an hour before baking.
- Don’t overbake the cookies; they should be slightly underbaked in the center for that perfect chewiness.
Variation
To mix things up, you can add chocolate chips or nuts to the cookie dough. This adds an exciting twist while keeping the classic snickerdoodle flavor intact.
FAQs
Can I make snickerdoodle cookies without cream of tartar?
Yes, you can substitute cream of tartar with an equal amount of baking powder. However, the texture may vary slightly.
Can I use margarine instead of butter?
Yes, margarine can be used as a substitute, but it may affect the flavor and texture of the cookies.
Can I double this recipe?
Absolutely! Just double all the ingredients and make sure to bake them in batches if your oven cannot fit them all at once.
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 well combined.
- In a separate bowl, beat the softened butter with granulated sugar and brown sugar until fluffy.
- Add the eggs one at a time and mix in the vanilla extract until fully incorporated.
- Gradually combine the wet and dry mixtures while stirring gently until just mixed.
- 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 are slightly underbaked.
- Cool before transferring to wire racks.