Go Back Email Link
+ servings

Chewy Snickerdoodle Cookie Recipe

chewy snickerdoodle cookies stacked up on rack
 These Chewy Snickerdoodle Cookies are chewy, buttery cookies coated in cinnamon and sugar and soft-baked to perfection. This classic cookie recipe delivers chewy centers and perfectly crisp edges for the BEST snickerdoodles.
Heather - A Wicked Whisk
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Serving Size 48 ea

Ingredients

  • 1-1/2 cup sugar
  • 1 cup butter softened
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2-3/4 cup all purpose flour
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons sugar for rolling
  • 3 tablespoons cinnamon for rolling

Instructions

  • To make this Chewy Snickerdoodle Cookie Recipe, whisk together flour, cream of tartar, baking soda, and salt in a medium sized bowl and set aside.
  • Next, combine butter and sugar together in a large mixing bowl for 2-3 minutes until light and fluffy. Mix in the eggs one by one and then add the vanilla.
  • Slowly add the dry ingredients to the butter mixture in small increments, combining completely until all has been incorporated.
  • Lightly cover with plastic wrap and move your mixing bowl to chill in refrigerator for 1 hour.
    Once chilled, start by preheating your oven to 400 degrees and line a baking tray with parchment paper. Remove the chilled cookie dough and in a small bowl combine the last 3 tablespoons of sugar and cinnamon. This will be for your coating.
  • Roll dough into 1-1/2 inch balls and then roll through the cinnamon sugar, making sure each cookie ball is generously coated. Then roll them through the cinnamon sugar again to double coat.
  • Move your cookies to your prepared cookie sheet. Bake for 8-10 minutes and then transfer to a wire cooling rack and cool completely.

Notes

PRO TIPS TO NAIL THE BEST SNICKERDOODLE RECIPE

  • Beat the butter and sugar until its very light and fluffy, at least 2-3 minutes. It whips air into the cookie dough.
  • You want to make sure you are measuring your flour correctly. If you scoop out a measuring cup of flour directly from the bag, you will pack in way too much flour which will result in cake-like cookies. To avoid this, spoon the flour into the measuring cup until its overfilled and then use the back of a butter knife to level the measuring cup at the top. Now you have the perfect flour measurement!
  • Be sure to use room temperature eggs. Room temperature eggs helps give your cookies a lighter texture.. Plan ahead and pull the eggs out of the refrigerator about 30 minutes before use.
  • Don't forget the Cream of Tartar, it gives it the signature tangy flavor and chewy texture.
  • Chill your dough for 1 hour so you cookies do not spread out too flat when baking.
  • Take the time to double roll the cookie balls in the cinnamon-sugar mixture.  This helps to make sure the cookies are completely coated in cinnamon-sugar before baking.
  • Don't over bake these snickerdoodles. You just want the edges to be a lightly golden. Chewy snickerdoodles are not over baked.  Remove when you think they are slightly underdone and let them finish off out of the oven.
  • If you want these easy snickerdoodles to be flat, press the dough balls down in the center before placing in the oven. Use the bottom of a flat cup or small plate.