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There’s something truly enchanting about watching soft, chewy snickerdoodle cookies come out of the oven, their sweet cinnamon and vanilla aroma instantly filling the kitchen. I still remember the first time I baked them it was a quiet, rainy Sunday, and I wanted something that felt like a warm hug. One bite of these tender, cinnamon-sugar-coated cookies, and I knew I had discovered something magical. With that perfect touch of tangy cream of tartar and cozy cinnamon, it’s easy to see why snickerdoodles have been winning hearts for generations.
What sets these cookies apart isn’t just their soft, melt-in-your-mouth texture or charming crackled tops – it’s the way they bring people together. Whether you’re baking for a snug family gathering or indulging in a little solo treat, these cookies have a remarkable way of turning ordinary moments into something truly special.
Table talk
with Emma!
I’ve whipped up these Soft and Chewy Snickerdoodle Cookies more times than I can count—perfect for brunches, potlucks, or cozy weeknight treats. They vanish in a flash every time! Super simple to tweak with your favorite add-ins, they keep beautifully in the fridge, and even my perpetually-snacking spouse sneaks back for thirds. Hands down, a keeper!
Emma
Why You’ll Love These Soft and Chewy Snickerdoodle Cookies
Let me tell you why these cinnamon sugar cookies are about to become your new obsession. First, they’re incredibly forgiving perfect for both beginner bakers and seasoned pros who want something delicious without the fuss. The texture is absolutely divine: soft and pillowy on the inside with just enough chew to make each bite satisfying.
The flavor profile is pure comfort food magic. That hint of tanginess from the cream of tartar creates the perfect backdrop for the warm cinnamon coating, while the vanilla adds a subtle sweetness that ties everything together beautifully. Plus, these homemade cookies are ready in under 30 minutes, making them perfect for those spontaneous baking moments when you need something sweet, simple, and oh-so-satisfying.
What You’ll Need
Every great cookie starts with quality ingredients, and these Chewy snickerdoodle cookies are no exception. Here’s what you’ll gather for this sweet adventure:
- All-purpose flour – The foundation that gives our cookies their tender structure
- Cream of tartar – This is the secret ingredient that creates that distinctive tangy flavor and helps achieve that perfect chewy texture
- Baking soda – Works with the cream of tartar to give our cookies their lovely lift
- Salt – Just a pinch to enhance all those beautiful flavors
- Unsalted butter – I always use butter that’s just softened, not melted, for the best texture
- Granulated sugar – For sweetness and that perfect cookie structure
- Fresh eggs – They bind everything together and add richness
- Pure vanilla extract – Never skip this – it adds warmth and depth
- Cinnamon and sugar – For that iconic coating that makes snickerdoodles so special
Let’s Bake It Together
Ready to create some magic? Here’s how we’ll bring these easy chewy snickerdoodle cookies to life:
- Preheat your oven to 350°F. Trust me, proper preheating makes all the difference in achieving that perfect texture.
- Whisk together your dry ingredients – flour, cream of tartar, baking soda, and salt – in a large bowl. Set this aside while we work on the star of the show.
- Cream the barely softened butter and sugar in your stand mixer until light and fluffy. Add your eggs one at a time, then blend in that gorgeous vanilla extract.
- Fold the dry ingredients into your wet mixture gently. Don’t overmix – we want tender cookies, not tough ones!
- Combine the cinnamon and remaining sugar in a small bowl. This is where the magic happens.
- Scoop and roll your dough into balls using a small cookie scoop. Roll each ball in that cinnamon sugar mixture twice – yes, twice! – for maximum flavor.
- Space them 2 inches apart on an ungreased baking sheet. They’ll spread just enough to create those beautiful crackled edges.
- Bake for 8-10 minutes until the edges are set but centers still look slightly soft. Let them rest on the pan for a few minutes before transferring to a wire rack.
Serving Suggestions
These cinnamon chewy snickerdoodle cookies are absolutely perfect on their own, but here are some of my favorite ways to serve them. Pair them with a tall glass of cold milk for the ultimate comfort combination, or crumble them over vanilla ice cream for an indulgent dessert. During the holidays, I love arranging them on a beautiful platter alongside hot cocoa – they practically disappear!
For something extra special, try making cookie sandwiches with cream cheese frosting or dulce de leche between two cookies. The possibilities are endless, and each one tastes like pure joy.
Make It Your Own
One of the things I love most about this Chewy snickerdoodle cookies is how adaptable it is. Here are some delicious variations to try:
- Chocolate chip snickerdoodles – Fold in mini chocolate chips before rolling in cinnamon sugar
- Pumpkin spice version – Add a teaspoon of pumpkin pie spice to your cinnamon sugar mixture
- Gluten-free option – Substitute with a quality gluten-free flour blend (add an extra tablespoon if needed)
- Brown butter twist – Brown your butter first, then cool slightly before creaming with sugar for a nutty flavor
Kitchen Tips & Tricks
Let me share some wisdom I’ve gathered from years of baking snickerdoodles. First, don’t over-soften your butter it should give slightly to pressure but still hold its shape. This ensures your cookies won’t spread too much.
The double roll in cinnamon sugar isn’t just for show it creates that gorgeous coating and prevents the cookies from looking naked after baking. Also, resist the urge to overbake. These cookies continue cooking on the hot pan, so slightly underdone in the oven means perfectly chewy when cooled.
Storage & Make-Ahead Tips
Store your finished soft chewy snickerdoodle cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months – just thaw at room temperature when ready to enjoy.
You can also prepare the dough ahead of time, roll it into balls, and freeze them on a baking sheet. Once frozen solid, transfer to a freezer bag. Bake directly from frozen, adding an extra minute or two to the baking time.
Frequently Asked Questions
This usually happens when your butter is too warm or you’ve overmixed the dough. Make sure your butter is just softened, not melted, and mix only until ingredients are combined.
While cream of tartar gives snickerdoodles their distinctive tang and texture, you can substitute with 2 teaspoons of baking powder, though the flavor will be slightly different.
The edges should be set and lightly golden, while the centers still look slightly soft. They’ll continue cooking on the hot pan after removal.
Related Cookie Recipes You’ll Love
- Pumpkin No Bake Cookies
- Colorful Monster Cookies
- Pumpkin Snickerdoodles Cookies
- Chocolate Crinkle Cookies
Final Thoughts
These soft and chewy snickerdoodle cookies truly are something special they’re sweet, simple, and oh-so-satisfying. Every time I make them, I’m reminded of why baking brings such joy to our lives. You’ve got this, I promise! Don’t be afraid to make this recipe your own and create new memories in your kitchen.
Thanks for baking with me today! I’d love to hear how your snickerdoodles turn out – share your baking adventures in the comments below.
If you give Soft and Chewy Snickerdoodle Cookies , I’d love to know how your dessert turned out!
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Chewy Soft Snickerdoodle Cookie Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Soft and chewy Snickerdoodles coated in a cinnamon-sugar mix, baked to golden perfection.
Ingredients
- 2¾ cups all-purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, (just softened)
- 1½ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup sugar
- 2 tablespoons cinnamon
Instructions
- Preheat oven to 350°F.
- In a large bowl, mix flour, cream of tartar, baking soda, and salt. Set aside.
- In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well.
- Add dry ingredients to wet ingredients and mix well.
- In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon.
- Use a small cookie scoop to scoop out dough and roll it into a ball. Roll each ball in the cinnamon sugar mixture – twice.
- Place 2 inches apart on an ungreased cookie sheet.
- Bake for 8-10 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.
Notes
Roll each cookie ball in the cinnamon sugar mixture twice for the best coating and flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 181 kcal
- Sugar: 16 g
- Sodium: 128 mg
- Fat: 6 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
