Chewy Snickerdoodles

Chewy Snickerdoodles are the ultimate cinnamon-sugar cookie that’s soft, tender, and packed with warm, comforting flavors. If you love classic treats with a melt-in-your-mouth texture, these chewy snickerdoodles will quickly become your favorite. Perfectly spiced and lightly crisp on the outside, they deliver that nostalgic homemade cookie experiences every time.

Why You’ll Love This Recipe:

• Perfect Chewy Texture: Soft and tender inside with a slight crisp edge.
• Classic Cinnamon-Sugar Flavor: The ideal balance of sweet and spicy.
• Easy to Make: Simple ingredients and straightforward steps.
• Great for Any Occasion: Perfect for holidays, snacks, or sharing with friends.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 ¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon (for rolling)
• ¼ cup granulated sugar (for rolling)

Directions

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and 1½ cups sugar until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. In a small bowl, mix the 2 teaspoons cinnamon and ¼ cup sugar.
7. Scoop dough into 1.5-inch balls, then roll each ball in the cinnamon-sugar mixture until coated.
8. Place the coated dough balls on the prepared baking sheets, spaced about 2 inches apart.
9. Bake for 8-10 minutes or until the edges are set but the centers are still soft.
10. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Serving Tips

Chewy Snickerdoodles are best enjoyed fresh and slightly warm, paired perfectly with a cold glass of milk or a cup of hot tea or coffee. They make a wonderful treat for afternoon snacks, dessert plates, or holiday cookie exchanges.

Storage Tips

Store leftover chewy snickerdoodles in an airtight container at room temperature for up to 5 days to keep them soft and fresh. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. To enjoy, thaw at room temperature or warm briefly in the microwave for a freshly baked feel.

Timing Information

• Prep Time: 15 minutes
• Cook Time: 8–10 minutes
• Total Time: 25 minutes
• Yield: About 24 cookies

Optional Variations

• Brown Butter: Swap regular butter for browned butter to add a nutty depth to your chewy snickerdoodles.
• Spiced Twist: Add ½ teaspoon ground nutmeg or cloves to the cinnamon-sugar mixture for extra warm spice notes.
• Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour for a gluten-free version.
• Vegan Option: Replace butter with vegan margarine and use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) to make vegan chewy snickerdoodles.
• Add-Ins: Fold in ½ cup mini chocolate chips or chopped nuts for added texture and flavor.

Related Recipes

• Classic Sugar Cookies
• Soft Molasses Cookies
• Cinnamon Roll Cookies

Conclusion

These Chewy Snickerdoodles are the perfect blend of soft, buttery texture and warm cinnamon-sugar flavor that everyone loves. Whether you’re baking for a holiday gathering or a cozy treat at home, this recipe is simple and sure to impress. Enjoy baking and savor every chewy bite of these timeless cookies!

FAQs

Q: How can I make my snickerdoodles extra chewy?
A: Use more butter and slightly underbake the cookies so the centers stay soft. Also, cream the butter and sugar thoroughly for a tender texture.

Q: What does cream of tartar do in snickerdoodles?
A: Cream of tartar gives snickerdoodles their signature tangy flavor and helps with their classic chewy texture.

Q: Can I freeze the dough?
A: Yes! Shape the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake directly from frozen, adding a couple extra minutes to the baking time.

Q: Can I use salted butter?
A: It’s best to use unsalted butter to control the salt content, but if using salted butter, reduce or omit any added salt in the recipe.

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