Chewy Snickerdoodles
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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.
What are Snickerdoodles?
Snickerdoodles are an American cookie inspired by German recipes. They have a truly 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!
Why You’ll Love This Recipe:
Simple Ingredients. The ingredients for these chewy snickerdoodles are simple and 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 great last-minute baking recipe.
Chewy and Tangy. I love these snickerdoodles 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 Fish Cakes:
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!
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.
Final Thoughts:
These snickerdoodles are one my favorite go-to evening baking recipes, and they are so wonderful to enjoy on cold 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.
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
