Chewy Snickerdoodle Cookies

Why You Need Chewy Snickerdoodle Cookies in Your Life

Chewy Snickerdoodle Cookies are like a warm hug from your oven. Seriously, who can resist their soft texture and that heavenly cinnamon-sugar coating? If you’ve never tried these cookies before, then you’re in for a real treat! They are just the right amount of sweet, and that spice adds a little flair that sets them apart from your classic cookie lineup.

These cookies are perfect for just about any occasion. Whether you’re baking for a cozy night in, a potluck, or even just to indulge yourself (no judgment here!), these cookies hit the mark. Plus, they’re super easy to whip up, so you won’t spend hours in the kitchen.

How to Make Chewy Snickerdoodle Cookies

Making Chewy Snickerdoodle Cookies is a breeze. You just need a few staple ingredients and a little bit of love to create something magical. Remember, the secret to that chewy texture lies in the way you handle the dough.

Let’s dive into the delicious details, shall we?

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

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together the flour, baking soda, cream of tartar, and ground cinnamon until well combined.
3. In a separate bowl, beat the softened butter with granulated sugar and brown sugar until it’s light and fluffy.
4. Add the eggs one at a time and mix in the vanilla extract until fully incorporated.
5. Gradually combine the wet and dry mixtures while stirring gently until just mixed.
6. Scoop out dough balls (about 1-2 inches wide), roll them in a cinnamon-sugar mixture, and place them on a parchment-lined baking sheet.
7. Bake for 8-10 minutes until the edges are golden but the centers are slightly underbaked.
8. Let them cool before transferring to wire racks to finish cooling.

How to Serve Chewy Snickerdoodle Cookies

The best way to serve Chewy Snickerdoodle Cookies? Warm, of course! Just grab a glass of milk (or your favorite alternative), and let those cookies do their magic. And if you’re feeling extra fancy, throw in a scoop of vanilla ice cream for that ultimate dessert experience. Trust me, your taste buds will thank you! 🍪🥛

How to Store Chewy Snickerdoodle Cookies

Let’s face it, unless you baked like a hundred of these cookies, they probably won’t last long. But if you manage to save some, here’s how to store them:

• Room Temperature: Place them in an airtight container for up to one week.
• Freezing: You can freeze the cookie dough for up to three months. Just scoop and freeze them on a baking sheet, then transfer to a freezer bag. Bake them fresh when the cookie craving hits!

Tips to Make Chewy Snickerdoodle Cookies

• Don’t overmix the dough! A little lumpiness is totally okay.
• For an even softer cookie, take them out while they look slightly underbaked.
• Chill the dough for about 30 minutes if it’s too sticky. It makes it easier to handle and gives them that chewy texture!

Variation

Feeling adventurous? Try adding some chocolate chips or butterscotch chips for a different flavor twist! Or how about a sprinkle of nutmeg for an extra kick of flavor? The possibilities are endless!

FAQs

Q1: Can I use salted butter?
A1: Sure! Just reduce the salt in the recipe if you’re using salted butter.

Q2: What if I don’t have cream of tartar?
A2: You can substitute it with an equal amount of baking powder. The cookies may be slightly less chewy, but they’ll still taste great!

Q3: How can I make these cookies gluten-free?
A3: Just swap out the all-purpose flour for a 1:1 gluten-free baking mix. Easy peasy!

So, are you ready to bake some deliciously chewy Snickerdoodle cookies? Happy baking! 😊

Chewy Snickerdoodle Cookies

Enjoy the warm, soft texture of Chewy Snickerdoodle Cookies coated in cinnamon-sugar. Perfect for any occasion and easy to make!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Dry 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) for rolling cookies

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 tsp pure vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together the flour, baking soda, cream of tartar, and ground cinnamon until well combined.
3. In a separate bowl, beat the softened butter with granulated sugar and brown sugar until it’s light and fluffy.
4. Add the eggs one at a time and mix in the vanilla extract until fully incorporated.
5. Gradually combine the wet and dry mixtures while stirring gently until just mixed.
6. Scoop out dough balls (about 1-2 inches wide), roll them in a cinnamon-sugar mixture, and place them on a parchment-lined baking sheet.

Baking

1. Bake for 8-10 minutes until the edges are golden but the centers are slightly underbaked.
2. Let them cool before transferring to wire racks to finish cooling.

Notes

Serve warm with milk or a scoop of vanilla ice cream. These cookies can be stored in an airtight container for up to one week at room temperature, or freeze the dough for up to three months for fresh-baked cookies anytime.