Go Back
To make Soft & Chewy Snickerdoodles, you need a few key ingredients. Here’s what you’ll need: - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 3 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - ½ teaspoon salt - 2 tablespoons cinnamon sugar (1 tablespoon cinnamon mixed with 1 tablespoon sugar) for rolling These ingredients work together to create that soft, chewy texture we all love. Having the right tools makes baking easier. Here’s what I recommend: - Large mixing bowl - Measuring cups and spoons - Whisk or electric mixer - Rubber spatula - Sifter (for dry ingredients) - Baking sheets - Parchment paper - Cookie scoop These tools help you mix, measure, and bake your cookies perfectly. You might not have all the ingredients at home. Here are some swaps you can try: - Unsalted butter: Use margarine or coconut oil. - Granulated sugar: Brown sugar adds a richer taste. - All-purpose flour: Use a gluten-free mix for gluten-free cookies. - Eggs: Substitute with applesauce or a flaxseed mix for vegan cookies. These substitutions can change the flavor and texture, so feel free to experiment! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large bowl, cream together the softened butter and granulated sugar. Mix until fluffy for about 2-3 minutes. This step adds air, making the cookies soft. Next, crack in the eggs one at a time. Mix well after each egg. Then, add the vanilla extract and stir. In another bowl, sift together the flour, cream of tartar, baking soda, and salt. This helps to mix the dry ingredients evenly. Gradually add this dry mix to the wet mix. Stir until just combined. Do not over-mix; this keeps the cookies tender. Cover your dough with plastic wrap and place it in the fridge. Chill for about 30 minutes. Chilling the dough is key. It helps the cookies keep their shape and prevents them from spreading too much while baking. This step might seem small, but it makes a big difference in texture. Once the dough is chilled, scoop about 2 tablespoons of it. Roll each scoop into a ball. Roll the ball in the cinnamon sugar mixture until fully coated. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in your preheated oven for 10-12 minutes. The cookies should be lightly golden around the edges but still soft in the center. This is perfect for that soft and chewy texture. After baking, let them cool on the baking sheet for 5 minutes. Then, transfer the cookies to a wire rack to cool completely. Enjoy these delightful cookies warm or at room temperature! To get soft and chewy snickerdoodles, follow a few key steps. First, use softened butter. This helps to create a light and fluffy dough. Next, chill the dough for about 30 minutes. Chilling stops the cookies from spreading too much while baking. Bake them until the edges turn golden but the centers stay soft. This timing is crucial for that chewy texture. Let the cookies cool on the baking sheet for about 5 minutes. This helps them set and keeps them soft. After that, move them to a wire rack. This lets air circulate around the cookies, preventing sogginess. When serving, arrange them on a nice plate. You can sprinkle extra cinnamon sugar on top for a sweet touch. Pair them with a glass of milk for the best treat. If your cookies are too flat, check your butter temperature. It should be soft but not melted. If they are too dry, you may have overmixed the dough. Mix until combined, then stop. If they spread too much, make sure to chill the dough longer. Lastly, for cookies that taste too bland, add a pinch more salt. This can really lift the flavor! Pro Tips Chill the Dough: Refrigerating the dough for at least 30 minutes helps prevent the cookies from spreading too much while baking, resulting in soft and chewy centers. Perfect Portioning: Use a cookie scoop or tablespoon to ensure uniform cookie sizes, which helps all cookies bake evenly. Watch the Baking Time: Keep an eye on the cookies; they should be lightly golden at the edges while remaining soft in the center. Overbaking can lead to a hard texture. Extra Cinnamon Sugar: For an added flavor boost, sprinkle a little extra cinnamon sugar on top of the cookies just before serving. {{image_2}} You can twist the classic snickerdoodle recipe with fun flavors. Try adding ½ cup of chopped nuts, like pecans or walnuts, for a crunchy bite. Want something sweet? Mix in ½ cup of chocolate chips or butterscotch chips. For a fruity kick, add a handful of dried cranberries or cherries. These add-ins make each bite exciting and unique. If you need a gluten-free version, swap the all-purpose flour for a gluten-free blend. Look for a mix that includes xanthan gum. This will help keep the cookies fluffy and chewy. Just follow the same steps in the recipe, and you will create tasty gluten-free snickerdoodles everyone can enjoy! You can also create snickerdoodle-inspired treats. Try snickerdoodle ice cream sandwiches. Take two cookies and fill them with vanilla ice cream. Roll the edges in cinnamon sugar for added flavor. Another fun idea is snickerdoodle bars. Bake the dough in a pan instead of rolling cookies. Cut them into squares for an easy dessert to share at parties. These variations show how versatile snickerdoodles can be! To keep your Soft & Chewy Snickerdoodles fresh, store them in an airtight container. This helps keep them soft and tasty. You can place a slice of bread in the container. The bread keeps the cookies moist. Avoid stacking cookies too high, as this can lead to breakage. If you want to keep them longer, consider using parchment paper between layers. Freezing Snickerdoodles is easy and smart. You can freeze the dough or the baked cookies. For dough, scoop and roll the balls, then freeze them on a tray. Once solid, transfer them to a freezer bag. For baked cookies, let them cool fully. Wrap each cookie in plastic wrap and place them in a freezer bag. This way, you can enjoy fresh cookies anytime! When stored properly, Soft & Chewy Snickerdoodles last about one week at room temperature. If you freeze them, they can last for up to three months. Always check for any signs of freezer burn or dryness. Fresh cookies are always the best, but having some on hand is great for quick treats! To make Snickerdoodles softer, chill the dough before baking. This helps keep the cookies thick. Avoid overbaking them; pull them out when the edges are golden. The centers should look soft. You can also use a bit more butter in the recipe for extra moisture. Yes, you can use brown sugar. It adds a rich flavor and moisture. This change can make your Snickerdoodles chewier. You may want to mix half brown sugar and half granulated sugar for a balanced taste. The cookies will still be delicious! Snickerdoodles have cream of tartar, giving them a unique tang. They are rolled in cinnamon sugar before baking, adding a warm spice. Sugar cookies are sweeter and do not have this tangy flavor. They are often plain or frosted. Both are tasty but have distinct tastes and textures. You now have all the tools to bake Soft & Chewy Snickerdoodles. We reviewed essential ingredients, cooking tools, and substitutions. I shared step-by-step instructions for prepping the dough, chilling, and baking. Tips helped ensure the right texture and serving methods. Explore variations for exciting flavors or gluten-free options. Lastly, proper storage and freezing tips will keep your cookies fresh. Enjoy baking these treats, and let your creativity shine!

Soft & Chewy Snickerdoodles

Deliciously soft and chewy cookies rolled in cinnamon sugar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 tablespoons cinnamon sugar (1 tablespoon cinnamon mixed with 1 tablespoon sugar) for rolling

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until fluffy, about 2-3 minutes.
  • Add in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  • In a separate bowl, sift together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Cover the dough and refrigerate for about 30 minutes; this helps with the texture and prevents spreading during baking.
  • Once chilled, scoop about 2 tablespoons of dough and roll into a ball. Roll the ball in the cinnamon sugar mixture until fully coated and place on the prepared baking sheets, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
  • Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Arrange the cooled cookies on a decorative plate. You can sprinkle a bit of extra cinnamon sugar on top before serving for an added touch of sweetness. Enjoy with a glass of milk!
Keyword cookies, dessert, snickerdoodles