These snickerdoodles bake up with pillowy-soft centers, lightly crisp edges, and that classic cinnamon sugar sparkle. The dough comes together quickly, and the cookies keep their soft, chewy texture for days. They taste like a cozy afternoon in cookie form.
Chewy Snickerdoodle Cookies
Equipment
- 2 Baking Sheet
- 2 Parchment Paper
- 1 Large bowl
- 1 medium bowl
- 1 hand mixer or stand mixer for creaming
- 1 Wire rack
- 1 Cookie scoop 1 1/2 tablespoon size
Ingredients
For the cookies
- All-purpose flour
- Cream of tartar
- Baking soda
- Fine sea salt
- Unsalted butter room temperature
- Granulated sugar
- Light brown sugar
- Eggs room temperature
- Alcohol-free vanilla
Cinnamon sugar coating
- 0.33 cup granulated sugar
- 1 to 1 ½ teaspoons ground cinnamon to taste
Instructions
Make the cookies
- Heat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Stir 1/3 cup granulated sugar with 1 to 1 1/2 teaspoons ground cinnamon in a shallow bowl. Set aside.
- In a medium bowl, whisk flour, cream of tartar, baking soda, and salt until well combined.
- In a large bowl, beat butter, granulated sugar, and light brown sugar on medium speed until pale and fluffy, about 2 to 3 minutes. Beat in eggs one at a time, then mix in alcohol-free vanilla.
- On low speed, mix in the dry ingredients just until a soft dough forms. Do not overmix.
- Use a 1 1/2 tablespoon scoop to portion dough. Roll each ball in cinnamon sugar to coat all sides.
- Arrange 2 inches apart on the prepared sheets. Bake 9 to 11 minutes, until the edges are set and the centers look puffy and slightly underdone.
- Let cookies rest on the sheet for 5 minutes, then move to a rack. They will settle into soft, chewy perfection as they cool.
Notes
Why You’ll Love This Dessert
- Texture goals: soft centers, chewy bite, gentle crinkle on top.
- Warm cinnamon sugar flavor that feels nostalgic yet bakery-fresh.
- Quick to make with simple pantry staples.
- No complicated chilling required, though a short rest can boost flavor.
Dessert Ingredients & Substitutions
- All-purpose flour: Spoon and level or use a scale for accuracy.
- Cream of tartar: Signature tang and that classic snickerdoodle texture.
- Baking soda: Helps with spread and lift.
- Fine sea salt: Balances sweetness.
- Unsalted butter: Room temperature for easy creaming. Salted works if you reduce added salt slightly.
- Granulated sugar: Classic sweetness and crisp edges.
- Light brown sugar: A touch of moisture and caramel notes. Use all white sugar for a slightly crisper cookie.
- Eggs: Room temperature for even mixing.
- Alcohol-free vanilla: Adds warmth without overpowering.
- Cinnamon sugar coating: Granulated sugar plus ground cinnamon for that iconic shell.
Substitutions:
- No cream of tartar: Replace the cream of tartar and baking soda with 2 teaspoons baking powder. Flavor and texture will be a little different but still tasty.
- Dairy-free butter sticks: Work well if they are formulated for baking. Avoid soft tub spreads.
- Cinnamon: Add a pinch of cardamom or nutmeg for a cozy twist.
Step-by-Step Instructions to Make Dessert
1. Preheat and prep
Heat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Make cinnamon sugar
Stir 1/3 cup granulated sugar with 1 to 1 1/2 teaspoons ground cinnamon in a shallow bowl. Set aside.
3. Whisk dry ingredients
In a medium bowl, whisk flour, cream of tartar, baking soda, and salt until well combined.
4. Cream butter and sugars
In a large bowl, beat butter, granulated sugar, and light brown sugar on medium speed until pale and fluffy, about 2 to 3 minutes. Beat in eggs one at a time, then mix in alcohol-free vanilla.
5. Add dry to wet
On low speed, mix in the dry ingredients just until a soft dough forms. Do not overmix.
6. Scoop and coat
Use a 1 1/2 tablespoon scoop to portion dough. Roll each ball in cinnamon sugar to coat all sides.
7. Bake
Arrange 2 inches apart on the prepared sheets. Bake 9 to 11 minutes, until the edges are set and the centers look puffy and slightly underdone.
8. Cool
Let cookies rest on the sheet for 5 minutes, then move to a rack. They will settle into soft, chewy perfection as they cool.
Tips for Success
- Measure flour carefully. Too much flour makes dry cookies.
- Underbake slightly. Pull them when the centers look just set for a soft chew.
- Room temperature butter and eggs help the dough come together smoothly.
- Rotate pans halfway for even baking.
- For thicker cookies, chill portioned dough balls 20 to 30 minutes before baking.
Variations of Dessert
- Brown butter: Brown the butter, cool to room temp until solid, then cream. Adds nutty depth.
- Extra cinnamon: Add 1/2 teaspoon cinnamon to the dough for a bolder flavor.
- Cinnamon-sugar sprinkle: Save a little coating to dust warm cookies right out of the oven.
- Stuffed: Wrap dough around a caramel square or a small piece of chocolate for a molten center.
- Spiced: Add a pinch of cardamom or pumpkin spice for a seasonal twist.
Serving Suggestions: What to Pair with Dessert
- A cold glass of milk or your favorite non-dairy milk.
- Hot coffee, chai, or cocoa to echo the warm cinnamon.
- Vanilla ice cream for quick ice cream sandwiches.
- Fresh berries for a light, bright contrast.
Storage & Reheating Instructions
- Room temperature: Store in an airtight container for 3 to 4 days with a slice of bread or a marshmallow to keep them soft.
- Freeze baked cookies: Up to 2 months. Thaw at room temp. Warm 2 to 3 minutes at 300°F for that fresh-baked feel.
- Freeze dough: Scoop and freeze on a tray, then bag. Bake from frozen at 350°F, adding 1 to 2 minutes.
Memories Made Around the Table
Growing up, we rolled dough balls in cinnamon sugar while the kitchen filled with sweet, toasty aromas. That first warm bite still tastes like simple joy.
FAQs
Do I have to use cream of tartar?
It gives classic flavor and texture. If you are out, replace the cream of tartar and baking soda with 2 teaspoons baking powder. The cookies will be slightly different but delicious.
Why did my cookies turn out cakey?
Too much flour or overbaking can make them cakey. Spoon and level your flour, mix just until combined, and pull cookies when centers look slightly underdone.
Can I chill the dough?
Yes. A 20 to 30 minute chill gives thicker cookies and deeper flavor. Scoop first for easier handling.
How do I keep them soft for days?
Store airtight once cool and add a slice of bread to the container. The cookies absorb a touch of moisture and stay plush.
Can I make them larger?
Use a 3 tablespoon scoop and bake 11 to 13 minutes, watching for set edges and a soft center.
Final Thoughts
Warm, cozy, and irresistibly chewy, these snickerdoodles are the kind of cookie everyone reaches for twice. Bake a batch and share the joy.