Go Back
For soft and chewy snickerdoodle cookies, you will need: - 1 cup unsalted butter, softened to room temperature - 1 ½ cups granulated sugar, plus more for rolling - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 3 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - ½ teaspoon salt - ½ cup granulated sugar (for rolling) - 2 teaspoons ground cinnamon (for rolling) Each ingredient plays a key role in making these cookies special. - Unsalted butter gives richness and flavor. Softening it helps create a creamy dough. - Granulated sugar sweetens the cookies and aids in browning. - Eggs add moisture and help bind the dough. They also provide structure. - Vanilla extract adds a warm, sweet flavor. - All-purpose flour forms the base of the cookies. It provides structure. - Cream of tartar helps create a chewy texture. It also adds a slight tang. - Baking soda acts as a leavening agent, making the cookies rise. - Salt enhances all the flavors. - Cinnamon adds a warm, spicy kick. It’s perfect for rolling the cookies in. If you have allergies or need substitutions, here are some options: - Butter: Use margarine or a dairy-free butter for a dairy-free version. - Granulated sugar: Coconut sugar can work as a substitute for a different flavor. - Eggs: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for a vegan option. - All-purpose flour: Gluten-free flour blends can replace regular flour. Just check the blend’s instructions. - Cream of tartar: You can use lemon juice or vinegar as a substitute. Use 1 ½ teaspoons of either for 1 teaspoon of cream of tartar. These adjustments will keep your cookies delicious and friendly for different diets! For the full recipe, check out the complete instructions! First, gather your ingredients. You will need: - 1 cup unsalted butter, softened to room temperature - 1 ½ cups granulated sugar, plus additional for rolling - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 3 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - ½ teaspoon salt - ½ cup granulated sugar (for rolling) - 2 teaspoons ground cinnamon (for rolling) Now, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This helps the cookies not stick. In a large bowl, cream the softened butter and 1 ½ cups of granulated sugar together. Use an electric mixer for this. Mix until it’s light and fluffy. This takes about 2-3 minutes. Next, add the eggs one at a time. Mix well after each egg to make sure they blend in completely. Then, stir in the vanilla extract until everything is smooth. In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Once mixed, add this dry mixture to the butter and sugar mix. Stir gently until just combined. Be careful not to overmix. This keeps your cookies soft. In a small bowl, mix ½ cup of granulated sugar with 2 teaspoons of ground cinnamon. This makes your rolling mixture. Using a cookie scoop or your hands, take about 2 tablespoons of dough and roll it into a ball. Coat each ball in the cinnamon-sugar mix until fully covered. Place the dough balls on your baking sheets. Leave about 2 inches between each one. They will spread while baking. Bake in your preheated oven for 10-12 minutes. The edges should be set, and the centers should look soft and slightly puffy. They may seem a little underbaked, but this gives them that soft, chewy texture. After baking, take the cookies out of the oven. Let them cool on the baking sheets for about 5 minutes. This helps them set. Then, transfer the cookies to wire racks to cool completely. For a fun display, stack the cookies on a plate. You can dust them with extra cinnamon sugar. Pair them with a cold glass of milk for a great treat. Enjoy your soft and chewy snickerdoodle cookies! You can find the full recipe above. To get that soft and chewy texture, you need the right balance. First, use unsalted butter at room temperature. Cream it well with sugar for a light mix. Adding cream of tartar gives snickerdoodles their classic taste and texture. Avoid overmixing when adding flour. This keeps the cookies tender. Bake them just until the edges set. The centers should look slightly underbaked. This helps them stay chewy. One common mistake is using cold butter. Cold butter does not cream well. It can lead to flat cookies. Another mistake is overbaking. Snickerdoodles look best when they’re soft in the middle. Also, do not skip the rolling in cinnamon sugar. This adds flavor and a nice look. Lastly, remember to leave space between cookies on the baking sheet. They spread while baking. Here are some tools I recommend for the best snickerdoodle cookies: - Electric mixer for creaming butter and sugar - Measuring cups and spoons for accuracy - Mixing bowls for dry and wet ingredients - Cookie scoop for uniform cookie sizes - Parchment paper for easy baking - Wire racks for cooling cookies Using these tools makes the baking process easier and more fun. For the full recipe, follow the steps above for delicious results! {{image_4}} You can change the taste of your snickerdoodles easily. Adding different spices creates fun flavors. You might try: - Nutmeg for a warm spice kick. - Ginger for a zesty touch. - Almond extract for a sweet twist. Mix these into your dough. Just a little can make a big difference! You can still enjoy snickerdoodles if you follow special diets. For gluten-free cookies, swap all-purpose flour with: - Gluten-free flour blend (make sure it has xanthan gum). For vegan cookies, replace eggs with: - Flaxseed meal (1 tablespoon flaxseed mixed with 2.5 tablespoons water). - Applesauce (1/4 cup for each egg). These swaps keep the cookies soft and chewy! Mix-ins add fun textures to your cookies. Here are some tasty options: - Chocolate chips for a sweet surprise. - Chopped nuts, like pecans or walnuts, for crunch. - Dried fruits, like raisins or cranberries, for sweetness. Add about 1 cup of your favorite mix-ins to the dough. This makes each bite exciting! For the full recipe, check out the earlier sections. To keep your soft and chewy snickerdoodle cookies fresh, store them in an airtight container. This helps keep them soft. You can place parchment paper between layers to avoid sticking. Store the cookies at room temperature for up to a week. If you want them to last longer, consider freezing them. Freezing snickerdoodle cookies is simple. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the cookies to a zip-top freezer bag. Remove as much air as possible. These cookies can stay in the freezer for up to three months. When you are ready to enjoy your frozen cookies, take them out of the freezer. Let them sit at room temperature for about 10-15 minutes. If you want them warm, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat them for about 5 minutes. This makes them soft and chewy again. Enjoy your delicious treat! For the full recipe, refer back to the original instructions. Snickerdoodles get their chewy texture from a few key factors. First, the cream of tartar plays a big role. It adds a slight tang and helps create that soft bite. Second, the balance of butter and sugar makes the cookies tender. When you mix them well, it traps air, giving the cookies lift while keeping them soft. Lastly, taking them out of the oven just before they look fully baked keeps them chewy. Yes, you can use brown sugar! It adds moisture and richness. Brown sugar has molasses, which gives a deeper flavor. This will change the cookie's taste a bit, making it more caramel-like. If you use all brown sugar, the cookies may be chewier and darker. A mix of both sugars works well too. Snickerdoodle cookies stay fresh for about a week when stored properly. Keep them in an airtight container at room temperature. If you want them to last longer, you can freeze them. They freeze well for up to three months. Just make sure to wrap them tightly in plastic wrap or place them in freezer bags. Yes, you can make the dough ahead of time! Chill the dough in the fridge for up to three days. This helps the flavors develop. When you’re ready to bake, scoop and roll the dough into balls. Then, coat them in the cinnamon-sugar mixture before baking. Rolling the dough balls in cinnamon sugar is easy. After scooping the dough, gently roll each ball in your hands to make it smooth. Then, roll the ball in the cinnamon-sugar mix until it is fully coated. This gives snickerdoodles their classic look and sweet flavor. Yes! Adding nuts or chocolate chips gives a fun twist. If you want nuts, chop them roughly and fold them into the dough. For chocolate chips, just mix them in after the flour. Keep in mind that this changes the flavor, but it can be a delicious variation! Look for the edges to be set while the center is still soft. They will puff up but may look underbaked. They will firm up as they cool. If you let them bake too long, they may become crunchy. Remember, soft and chewy is the goal! If your snickerdoodles flatten, it could be due to warm dough. Make sure to chill the dough if it feels too soft. Also, check your oven temperature. An oven that runs hot can cause cookies to spread too much. Use an oven thermometer for the best results. To boost flavor, add a bit more cinnamon or a pinch of nutmeg. You can also use vanilla bean paste instead of extract for a rich taste. Mixing in some lemon zest can add a nice brightness. Small tweaks can really enhance the overall flavor of your cookies. You can find the full recipe for Soft and Chewy Snickerdoodle Cookies in the main article. This will guide you through all the steps to create these delicious treats! This blog post covered how to make snickerdoodle cookies from start to finish. You learned about essential ingredients, their functions, and good substitutes. I provided step-by-step instructions for mixing, baking, and cooling. We explored tips for that perfect texture and common errors to avoid. Variations let you adapt for diets or add fun flavors. I also shared the best storage methods and answered your questions. Enjoy your baking, and remember, the perfect snickerdoodle is just a mix away!

Soft and Chewy Snickerdoodle Cookies

Indulge in the joy of baking with these soft and chewy snickerdoodle cookies! This easy recipe requires just a few ingredients to create warm, cinnamon-sugar coated delights that are perfect for sharing. Discover step-by-step instructions that ensure every bite is tender and delicious. Plus, find helpful tips for achieving that perfect texture.
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened to room temperature

1 ½ cups granulated sugar, plus additional for rolling

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

3 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt

½ cup granulated sugar (for rolling)

2 teaspoons ground cinnamon (for rolling)

Instructions
 

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.

    In a large mixing bowl, use an electric mixer to cream the softened butter and 1 ½ cups of granulated sugar together until the mixture is light, fluffy, and pale in color—this should take about 2-3 minutes.

      Add the eggs one by one, mixing thoroughly after each addition to ensure they are fully incorporated. Then, stir in the vanilla extract until the mixture is smooth and combined.

        In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until evenly mixed. Gradually add this dry mixture to the butter-sugar mixture, stirring gently until just combined. Avoid overmixing; this helps keep your cookies tender.

          In a small bowl, mix together ½ cup of granulated sugar and 2 teaspoons of ground cinnamon. This will be your rolling mixture.

            Using a cookie scoop or your hands, portion out about 2 tablespoons of dough and roll it into a ball shape. Coat each ball in the cinnamon-sugar mixture until fully covered.

              Arrange the dough balls on the prepared baking sheets, making sure to leave about 2 inches of space between each one, as they will spread while baking.

                Bake in the preheated oven for 10-12 minutes. The edges should appear set, while the centers remain soft and slightly puffy. They may look a bit underbaked, but this will ensure a delicious chewy texture!

                  Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Afterward, transfer them to wire racks to cool completely.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                      - Presentation Tips: For an inviting display, stack the cookies on a decorative plate and lightly dust them with extra cinnamon sugar. Pair them with a tall glass of cold milk to create a delightful, classic treat!