© Original Recipe By Mom’s Meals ©
🍪✨ Soft Chewy Snickerdoodles Cookie Recipe: Classic Cinnamon Sugar Cookies Made Easy! ✨🍪
1. Introduction
If you’re craving warm, irresistibly soft and chewy snickerdoodles, this soft chewy snickerdoodles cookie recipe is your new go-to. With their sweet cinnamon-sugar coating and tender interior, these cookies evoke cozy memories and satisfy any sweet tooth. Whether for a casual snack or a festive treat, these classic cinnamon sugar cookies are a delightful addition to your dessert repertoire.
2. Why You’ll Love This Recipe
- Ready in about 30 minutes, perfect for last-minute cravings.
- One-bowl simplicity, no complicated equipment needed.
- Soft and chewy texture, ideal for snuggling bites.
- Classic cinnamon-sugar flavor, timeless and versatile.
- Perfect for holiday swaps or everyday treats.
3. Ingredient Notes
For the best results, quality ingredients really shine through. Use real butter rather than margarine for a richer, more flavorful cookie. I recommend unsalted butter—this helps control the saltiness while allowing the cinnamon sugar to really pop.
The combination of white granulated sugar and light brown sugar creates a perfect balance of sweetness and molasses undertones, adding depth and chewiness. For the cinnamon, opt for freshly ground if possible—fresh spices produce a more aromatic, flavorful coating.
Ensure your baking soda and cream of tartar are fresh to give the classic chewy texture and slight tang of real snickerdoodles. The cream of tartar also contributes to the signature tangy flavor and helps produce that tender chewiness you love.
4. Kitchen Tools You Need
To make these cookies effortlessly, investing in the right tools is key. A KitchenAid Artisan 5-Quart Stand Mixer can help you mix the dough smoothly and evenly, saving time and energy.
For measuring your ingredients precisely, a Compact 6-in-1 Digital Air Fryer is an all-in-one marvel, although a good set of measuring cups and spoons are essential for accuracy.
A Ninja Air Fryer Pro Crisp & Roast 4-in-1 also doubles as a versatile baking tool if you want to try other treats alongside your snickerdoodles.
5. How to Make Soft Chewy Snickerdoodles
Step 1: Prepare the Dough
Cream together softened butter, sugar, and brown sugar until fluffy and light—the aroma will be sweet and buttery. Add eggs and vanilla, blending until smooth. The mixture should become silky and aromatic.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add this dry mixture to your wet ingredients, mixing just until combined. The dough will be soft but manageable, with a slightly sticky texture.
Step 3: Form the Cookies
Chill the dough for about 15 minutes if it feels too soft. Then, scoop rounded tablespoons, rolling each into a ball. Combine cinnamon and sugar in a shallow dish. Roll each dough ball in the cinnamon sugar until evenly coated, creating a delightful cinnamon-sugar crust.
Step 4: Bake to Perfection
Place the coated dough balls on a lined baking sheet, spaced slightly apart. Bake at 375°F (190°C) for 8–10 minutes. The cookies will spread, turn golden, and develop that signature cracked surface with a slightly crispy exterior and ultra-soft interior. Let them cool for a few minutes before transferring to a wire rack.
6. Expert Tips for Success
For the softest and chewiest snickerdoodles, do not overbake. They might look slightly underdone but will firm up as they cool. Using room temperature butter helps achieve a perfect creaminess and spread.
Chilling the dough prevents excessive spreading and enhances chewiness. If you prefer thicker cookies, refrigerate the dough for an hour or even overnight.
Make sure your oven is correctly calibrated; an oven thermometer can help ensure your baking temperature is accurate for consistent results.
7. Variations & Substitutions
Want to make these cookies gluten-free? Swap regular all-purpose flour for a trusted gluten-free baking blend. For a dairy-free version, replace butter with coconut oil or dairy-free margarine, but note this may alter the texture slightly.
Adjust sweetness by adding a touch more or less sugar. For an extra cinnamon punch, sprinkle additional cinnamon inside the dough before rolling in cinnamon sugar.
If you prefer a more decadent treat, add mini chocolate chips or chopped nuts to the dough before baking.
8. Storage & Reheating
Store cooled snickerdoodles in an airtight container at room temperature for up to 5 days. To keep them soft and chewy, add a slice of bread or a piece of apple inside the container—this helps retain moisture.
To reheat, warm in a 300°F (150°C) oven for about 5 minutes or in the microwave for 10-15 seconds. The cookies will regain their soft, warm appeal in no time.
9. FAQ
How do I keep snickerdoodles soft and chewy?
Use fresh ingredients, don’t overbake, and store in an airtight container with a slice of bread or apple to retain moisture.
Can I make these cookies vegan?
Yes, replace butter with coconut oil or vegan margarine, and use flax eggs instead of eggs for a vegan-friendly version.
Why do my snickerdoodles crack on top?
The crackling occurs naturally due to the high sugar content and baking process; it’s a sign of a classic, well-made snickerdoodle!
Can I freeze the dough?
Absolutely! Wrap the dough tightly and freeze for up to 3 months. Let it thaw in the fridge before baking.
10. Conclusion
There’s nothing quite like biting into a soft, chewy snickerdoodle fresh from the oven. This classic cinnamon sugar cookie recipe is simple enough for beginners yet delicious and satisfying for cookie connoisseurs. Follow these tips and step-by-step instructions to enjoy bakery-quality treats right at home. Happy baking!
Print
Soft Chewy Snickerdoodles Cookie Recipe
A delightful cookie recipe for soft and chewy snickerdoodles, coated in cinnamon sugar, perfect for sharing or enjoying as a quick homemade treat.
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- In a small bowl, mix sugar and cinnamon for coating.
- Shape dough into 1 1/2-inch balls, roll in cinnamon sugar, and place on baking sheets about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden and the tops crack.
- Cool on wire racks before serving.
Notes
- Ensure butter is softened for easy mixing.
- Do not overbake; cookies should remain soft and chewy.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg