The Ultimate Snickerdoodle Experience
Ever had a cookie that’s soft, chewy, and practically melts in your mouth? Soft and Chewy Snickerdoodle Cookies are here to deliver that dreamy bite! What makes this recipe special is its perfect balance of cinnamon sweetness and buttery goodness—all wrapped in under 30 minutes. You’ll be swooning before they even cool off!
Why Make This Recipe
You’re probably wondering why you should spend your time making these cookies. Well, how about easy cleanup and that heavenly aroma filling your kitchen? Plus, they’re incredibly family-friendly—who wouldn’t want a warm cookie waiting for them after a long day? 😂 I mean, at this point, you could even call them stress cookies.
Ingredients
You don’t need fancy stuff—just these basics!
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 2 tablespoons ground cinnamon (for rolling)
Directions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until smooth.
- Beat in the eggs and vanilla extract until well-combined.
- In another bowl, combine the flour, cream of tartar, baking soda, and salt. Gradually blend the dry ingredients into the wet mixture until just combined.
- In a small bowl, mix together the 1/4 cup sugar and ground cinnamon.
- Roll the dough into balls and then roll them in the cinnamon sugar mixture.
- Place the rolled balls onto a baking sheet lined with parchment paper.
- Bake for 8-10 minutes or until the edges are set but the centers are still soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Make Soft and Chewy Snickerdoodle Cookies (Overview)
So, here’s the lowdown: Start by creaming together your butter and sugar—trust me, this is where the magic begins. Then, mix in those eggs and the sweet scent of vanilla. Get a second bowl for the dry stuff and combine it all until just blended. The next step involves rolling your dough in that irresistible cinnamon-sugar mix. Bake it just enough to get those edges crispy while keeping the center soft—pro tip: resist the urge to over-bake for that ultimate chewiness!
How to Serve Soft and Chewy Snickerdoodle Cookies
Looking to impress? Serve these cookies warm with a cold glass of milk or a scoop of vanilla ice cream on top. Picture this: the soft, pillowy cookie contrasting against the creamy ice cream, making every bite a heavenly experience. Plus, the sweet cinnamon aroma wafting through the air? Talk about a cozy vibe! 🍪✨
How to Store Soft and Chewy Snickerdoodle Cookies
These cookies keep like champions! Store them in an airtight container at room temperature for up to one week. Want to keep them for longer? Pop them in the freezer—just reheat in the microwave for about 10-15 seconds when you’re craving that fresh-baked taste again. Easy peasy!
Tips to Make Soft and Chewy Snickerdoodle Cookies
- Room Temperature Butter: Make sure your butter is properly softened; it helps with the creaming process.
- Don’t Overmix: Once you combine the wet and dry ingredients, mix until just combined—this keeps your cookies perfectly chewy.
- Cinnamon Control: Love cinnamon? Feel free to up those 2 tablespoons if you’re feeling spicy.
- Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking.
- Test Baking Time: Every oven is a little different, so keep an eye on the cookies during the last minute of baking time.
Variation
Feeling adventurous? Try incorporating chocolate chips or butterscotch chips for a twist! You could also experiment with replacing the eggs with a flax egg to make them vegan-friendly—just mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes before combining.
FAQs
Q: Can I make these cookies without cream of tartar?
A: You could use baking powder instead! Just substitute 1 teaspoon of baking powder for every teaspoon of cream of tartar.
Q: How can I make these cookies ahead of time?
A: You can prepare the dough, roll it into balls, and freeze them! Just bake directly from the freezer, adding a minute or two to your baking time.
Q: Can I keep these cookies in the fridge?
A: Sure thing! Just put them in an airtight container, and they’ll stay fresh for a week or so.
📌 Pin this recipe for your next cozy dinner night!
Soft and Chewy Snickerdoodle Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until smooth.
- Beat in the eggs and vanilla extract until well-combined.
- In another bowl, combine the flour, cream of tartar, baking soda, and salt. Gradually blend the dry ingredients into the wet mixture until just combined.
- In a small bowl, mix together the 1/4 cup sugar and ground cinnamon.
- Roll the dough into balls and then roll them in the cinnamon sugar mixture.
- Place the rolled balls onto a baking sheet lined with parchment paper.
- Bake for 8-10 minutes or until the edges are set but the centers are still soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.