If best chewy snickerdoodle cookies are what you’re craving, you’ve found your new go-to recipe. I can’t even count how many times I’ve baked these snickerdoodle cookies, each batch is a guaranteed hit. There’s just something magical about the way the cinnamon-sugar coating crackles and the centers stay perfectly soft and chewy. I always keep this snickerdoodle cookies recipe on hand for those days when I need a little nostalgic comfort. For another dessert with all the cozy vibes, check out my Blueberry Muffin Cookies next!
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What Are Best Chewy Snickerdoodle Cookies?
Best chewy snickerdoodle cookies are a classic American treat that combine a sweet cinnamon-sugar exterior with a uniquely chewy, soft interior. The secret ingredient, cream of tartar, gives chewy snickerdoodle cookies their distinct flavor and texture. Every bite is a little bit of cinnamon heaven. Honestly, these chewy snickerdoodle cookies are the type of cookie you’ll find at every bake sale or family get-together, and for good reason. If you love a dessert that tastes like home, don’t miss my Classic Pound Cake recipe either!
What You’ll Need For Best Chewy Snickerdoodle Cookies
- All-purpose flour: This gives chewy snickerdoodle cookies that ideal soft texture. Gluten-free? Use your favorite blend! Find more swaps in my Best Plant-Based Swaps for Dessert.
- Cream of tartar: Key for chewy texture and tangy flavor in best chewy snickerdoodle cookies. Lemon juice works as a substitute if you’re in a pinch.
- Baking soda: Makes these best chewy snickerdoodle cookies rise up nice and puffy.
- Salt: Rounds out the sweetness.
- Unsalted butter: Room temperature butter is a must for the softest chewy snickerdoodle cookies. Dairy-free? Try plant-based!
- Granulated sugar: You’ll need this in the dough and for rolling to get that signature snickerdoodle crunch.
- Eggs: Bind everything together and keep snickerdoodle cookies moist.
- Vanilla extract: Rounds out the flavors. Almond extract is delicious too!
- Ground cinnamon: Combined with sugar for that iconic coating.
Need egg-free? Try flax eggs. For gluten-free, swap your flour blend, get all the details in How to Substitute Eggs in Baking.
Step-by-Step Instructions
- Prep Baking Tools: Set your oven to 375°F (190°C) and line baking sheets with parchment.
- Mix Dry Ingredients: Whisk flour, cream of tartar, baking soda, and salt.
- Cream Butter and Sugar: Beat butter and sugar until light and fluffy, about 2–3 minutes.
- Add Eggs and Vanilla: Add eggs one at a time, mixing after each, then stir in vanilla.
- Combine: Mix the dry ingredients into the wet until just blended, don’t overwork the dough or you’ll lose the chewy magic!
- Shape and Coat: Roll dough into 1.5-inch balls and coat each in cinnamon-sugar.
- Bake: Arrange dough on trays and bake for 8–10 minutes, until edges are golden but centers are still soft.
- Cool and Enjoy: Cool for two minutes on the baking sheet before moving to a wire rack.
Looking to mix things up? You’ll love my Apple Pie Snickerdoodle Cookies for a fruity twist.
Serving Suggestions
Best chewy snickerdoodle cookies are always the first to disappear at parties and make the best after-school snack. Try pairing them with Strawberry Cheesecake Cookies on a dessert tray or sandwich them around ice cream for a dreamy summer treat. I also love them with a mug of Chai Tres Leches or good coffee.
Tips For The Perfect Cookies
- Chill dough for 20–30 minutes for extra thickness and chew.
- Remove cookies from the oven when centers look slightly underbaked.
- Add a pinch of cardamom or nutmeg to the coating for a twist.
- Stir caramel bits or chocolate chips into the dough for a surprise.
- Roll smaller balls for mini snickerdoodles, perfect for gifting.
- Store with a slice of bread in the container to keep them soft.
- Always spoon and level your flour for the best results.
Q&A
What makes best chewy snickerdoodle cookies so chewy?
It’s a blend of butter, cream of tartar, and the perfect bake time. Cream of tartar is the real game-changer here!
Do I really need cream of tartar in best chewy snickerdoodle cookies?
For classic tang and chew, yes. Lemon juice is a decent stand-in.
Why did my best chewy snickerdoodle cookies turn out dry?
Too much flour or overbaking is usually the culprit. Always spoon and level, and don’t overbake!
Can I freeze the dough for best chewy snickerdoodle cookies?
Absolutely! Roll the dough balls, coat in cinnamon-sugar, freeze, then bake as needed, just add a minute or two to the baking time.
Why You’ll Love These Best Chewy Snickerdoodle Cookies
These best chewy snickerdoodle cookies are everything you want: soft, chewy, perfectly spiced, and so easy to make. Once you try them, you’ll never reach for another recipe again.
More Recipe Ideas
- Double Chocolate Chip Cookies: Chocolate lovers, this is for you.
- Brown Butter Toffee Chocolate Chip Cookies: Buttery, rich, and totally addictive.
- Lemon Blueberry Shortbread Bars: Bright, zesty, and so fresh.
- Mango Cheesecake Cups: Creamy, tangy, and fun.
- Salted Caramel Cheesecake Cups: A sweet-salty dream.
Behind The Scenes
I tested batch after batch to land on the perfect best chewy snickerdoodle cookies. My first tries were too flat or too crisp, but chilling the dough and not overbaking made all the difference. Now, every batch is thick, pillowy, and full of cinnamon. If you want more kitchen fun, follow me on Pinterest: MyRecipeCast on Pinterest
Best Chewy Snickerdoodle Cookies
Equipment
- Baking sheets
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Wire rack
Ingredients
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 tbsp granulated sugar, for rolling
- 1 tbsp ground cinnamon, for rolling
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- In a large bowl, beat butter and 1 1/2 cups sugar until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, mixing well after each, then mix in vanilla extract.
- Gradually stir dry ingredients into the wet ingredients until just combined. Do not overmix.
- In a small bowl, mix 3 tbsp sugar and 1 tbsp cinnamon. Scoop dough into 1.5-inch balls, then roll in cinnamon-sugar to coat.
- Arrange balls 2 inches apart on prepared baking sheets. Bake for 8–10 minutes, until edges look set and centers are still soft. Don’t overbake!
- Let cookies cool for 2 minutes on baking sheet, then transfer to a wire rack to finish cooling. Enjoy!
