Chewy Snickerdoodle Cookies
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These are seriously the BEST Snickerdoodle Cookies! Soft, chewy, and a little tangy they are the perfect dessert to enjoy any time of the year. This is a one bowl cookie recipe and bakes in less than 30 minutes.
These snickerdoodles are one my favorite go-to evening baking recipes, and they are so wonderful to enjoy on chilly fall or winter afternoons. I hope that you enjoy making this recipe! You may also enjoy my Giant Pioneer Snickerdoodles from my cookbook, The Prairie Kitchen Cookbook.
Exploring the Recipe
Snickerdoodles are a classic American cookie! These tangy cinnamon-sugar cookies are inspired by traditional German recipes. Snickerdoodles have a unique texture, which is softer and chewier than a classic butter cookie or shortbread. The addition of cream of tartar in the dough gives them a unique tangy flavor! Snickerdoodles are a foolproof, easy cookie to bake that you will fall in love with.
Why You’ll Love This Recipe
Simple Ingredients. The ingredients for this chewy snickerdoodle cookie recipe are simple: flour, sugar, cream of tartar, etc.. You probably already have everything you need in your pantry!
One Bowl. You can make these snickerdoodle cookies in one bowl, which means less clean up for you. These cookies come together in about 30 minutes, making them a quick baking recipe.
Chewy and Tangy. I love these snickerdoodle cookies for their chewy texture and tangy flavor. They have the perfect crispy edges and chewy center, making them positively irresistible!
Gathering Ingredients
Butter. Bring your butter to room temperature before mixing the dough.
Sugar. You will need granulated sugar for this recipe.
Egg.
Vanilla Extract.
Salt.
Cinnamon.
Nutmeg.
Baking Soda.
Cream of Tartar. Cream of tartar is traditionally used in snickerdoodles in place of baking powder and baking soda. This gives the snickerdoodles their classic tangy flavor!
Flour.
How to Make Chewy Snickerdoodles
Step One: In a standing mixer fitted with a paddle attachment or a large bowl with an electric hand mixer, cream together the butter and 3/4 cup (150 g) of the sugar until fluffy and looking like large crumbles, about 2 to 3 minutes. Add the egg and vanilla and mix until well combined, about 1 minute more.
Step Two: Sprinkle the salt, 1/2 teaspoon of the cinnamon, nutmeg, baking soda, and cream of tartar over the butter mixture. Stir on low speed until well combined, about 1 minute, scraping the bowl after mixing. Then, add in the flour until a soft and thick dough forms. The dough should be thick and slightly sticky but not cling to your hands when rolling into balls. If it is very wet, add more flour as needed.
Step Three: In a small bowl, combine the remaining 2 tablespoons (25 g) of sugar and the remaining 1/2 teaspoon of cinnamon. Roll the cookie dough into 1 tablespoon size balls. Roll each ball in the cinnamon sugar mixture. Arrange the cookies about 2-inches (5-cm) apart on the prepared baking sheets.
Step Four: Bake the cookies for about 8 to 10 minutes, or until the edges are set and the cookies are lightly browned. Leave the cookies to cool on the baking sheets for another 3 to 5 minutes before transferring them to a wire cooling rack to finish cooling.
Tips for Making Perfect Snickerdoodles
Weigh Your Ingredients. If there is one tip I could say for all of my baking recipes (and I often do!) is to use a kitchen scale to weigh your ingredients. This will provide you with perfect cookies every single time.
Use a Cookie Scoop. If you want perfectly uniform cookies, try using a cookie scoop! This will give you evenly sized cookies as well as keep them in a nice round shape.
Watch Your Flour. For cookies that hold their shape but are still soft and chewy, you really need to watch your flour additions. Watch to see when the dough can hold its own shape and is no longer super sticky on your hands. It should still be soft, but not gooey!
Variations
For a fall twist on your snickerdoodle cookies, try making these Apple Butter Snickerdoodles. Make them even more autumnal with pumpkin butter!
Incorporate unsweetened cocoa powder and instant espresso powder for a chocolate version.
Replace the vanilla extract with lemon extract, and then add some lemon zest and a splash of lemon juice to make lemon snickerdoodle cookies.
Serving Suggestions
My favorite way to enjoy snickerdoodles is with a hot cup of coffee! Their cinnamon sugar and tangy flavor pair perfectly with a dark roast, making them a great recipe for sharing with friends over a hot cuppa. Try making them alongside other classic cookie recipes like Chocolate Chip Cookies and Sugar Cookies.
Storage Instructions
Store the finished cookies, once fully cooled, in airtight containers or bags at room temperature for about 1 week.
To Freeze: Let the cookies cool completely. Place in freezer safe containers or bags and remove as much air as possible. Store in the freezer for up to 6 months. Simply place them on the counter to thaw.
TOOLS YOU’LL NEED
FREQUENTLY ASKED QUESTIONS
Why are my cookies so flat?
There are a couple of reasons that this can occur. Using butter that is too warm or melted can cause excessive spreading. Ideally, your butter should be “softened” to about 62°F (16°C). Other reasons for flat cookies is over-mixing the dough, using incorrect ingredient ratios, or placing dough on hot baking sheets. Be sure to weigh your ingredients!
Why are my cookies puffy or dense?
Cookies become "puffy” when too much flour has been used. An easy fix to this problem is by weighing your ingredients with a kitchen scale. If you don’t have a scale, spooning flour into your measuring cup and leveling it with a butter knife can work! Using ingredients that are too cold or not having enough fat or sugar can also cause dense cookies.
Do I need to chill the cookie dough?
In my recipe, I do not share a step for “chilling the dough,” but it certainly doesn’t hurt to do! Chilling will give your cookie a more chewy texture, and it can also help to keep the cookies from spreading. If you are baking these on a hot day or in a hot room, I would suggest chilling the rolled dough for at least 30 minutes before baking.
xoxo Kayla
Chewy Snickerdoodle Cookies
Ingredients
- 1/2 cup (114 g) salted butter, softened
- 3/4 cup + 2 tbsp (175 g) granulated sugar, divided
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 1 tsp cinnamon, divided
- 1/4 tsp nutmeg
- 1/2 tsp baking powder
- 3/4 tsp cream of tartar
- 1 3/4 cup (218 g) all-purpose flour
Instructions
- Preheat the oven to 375° F (191° C). Line 2 large baking sheets with parchment paper and set these aside for now.
- In a standing mixer fitted with a paddle attachment or a large bowl with an electric hand mixer, cream together the butter and 3/4 cup (150 g) of the sugar until fluffy and looking like large crumbles, about 2 to 3 minutes. Add the egg and vanilla and mix until well combined, about 1 minute more.
- Sprinkle the salt, 1/2 teaspoon of the cinnamon, nutmeg, baking powder, and cream of tartar over the butter mixture. Stir on low speed until well combined, about 1 minute, scraping the bowl after mixing. Then, add in the flour until a soft and thick dough forms. The dough should be thick and slightly sticky but not cling to your hands when rolling into balls. If it is very wet, add more flour as needed.
- In a small bowl, combine the remaining 2 tablespoons (25 g) of sugar and the remaining 1/2 teaspoon of cinnamon. Roll the cookie dough into 1 tablespoon size balls. Roll each ball in the cinnamon sugar mixture. Arrange the cookies about 2-inches (5-cm) apart on the prepared baking sheets.
- Bake the cookies for about 8 to 10 minutes, or until the edges are set and the cookies are lightly browned. Leave the cookies to cool on the baking sheets for another 3 to 5 minutes before transferring them to a wire cooling rack to finish cooling.
- The cookies can be stored in airtight containers at room temperature for about 5 days, or they can be frozen and enjoyed later!
Nutrition Facts
Calories
99
