Chewy snickerdoodle cookies always hit me with a wave of cozy nostalgia, right from that first cinnamon-sugar bite! If you’re a cookie fan, you’ll adore these just as much as double chocolate chip cookies for their magical combination of softness, chew, and comforting spice. Whenever I need a little kitchen happiness or a treat to share, I turn to this recipe for chewy snickerdoodle cookies, and let me tell you, the memories (and the flavor) never disappoint.
Table of Contents
What Is Chewy Snickerdoodle Cookies?
Let’s talk snickerdoodle cookies, because these aren’t your regular sugar cookies! Each one comes out of the oven with a tender, squishy middle and that classic cinnamon-sugar crackle on top. The secret? Cream of tartar, this is what gives chewy snickerdoodle cookies their signature tangy twist and makes them so distinct from anything else in your cookie jar. The smell alone is hypnotic, and making a batch feels like baking up a warm hug. If you love creative baking, these are right up there with strawberry cheesecake cookies for a fun kitchen adventure.
Why You’ll Love This Chewy Snickerdoodle Cookies Recipe
The best part about these cookies is how easy and irresistible they are! You get a perfectly soft center, a little crisp on the edge, and that crave-worthy cinnamon in every bite. No special tools, no stress, just simple ingredients you probably already have. I reach for this recipe when I want to bring cookies to a party, treat myself after a long week, or wow my friends next to a plate of salted caramel pecan chocolate chip cookies. With chewy cookies, every batch feels like a little kitchen victory.
How to Make it
Quick Overview
You’ll go from craving to chewy snickerdoodle cookies in just about 30 minutes, just mix, roll in cinnamon sugar, bake, and enjoy the warm, sweet results!
Ingredients Overview
- All-purpose flour – The foundation for chewy snickerdoodle cookies.
- Granulated sugar – Adds sweetness and a crisp exterior.
- Brown sugar – For chewiness and a hint of caramel flavor.
- Unsalted butter – Makes everything rich and soft.
- Eggs – Keep the cookies tender and hold them together.
- Cream of tartar – Delivers that signature tang and chewy texture.
- Baking soda – For gentle lift and spread.
- Salt – Balances the sweetness and makes the cinnamon pop.
- Ground cinnamon – The star of the show!
- Vanilla extract – Brings a bakery-worthy aroma.
Swaps you can try: Use coconut oil to go dairy-free, or white whole wheat flour for a nuttier flavor. No cream of tartar? Lemon juice or vinegar (2 teaspoons) can pinch-hit just fine. Gluten-free? Go for a 1:1 flour blend, these cookies still come out dreamy.
Step-by-Step Instructions
- Cream Butter & Sugars: Beat the butter, granulated sugar, and brown sugar until light and fluffy, this is key for the perfect texture.
- Add Eggs & Vanilla: Mix in eggs, one at a time, then stir in the vanilla for a deliciously warm background note.
- Mix Dry Ingredients: In another bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
- Combine: Add dry to wet, stirring until just mixed (no need to be a perfectionist here).
- Shape & Coat: Scoop out dough, roll into balls, and give them a generous cinnamon-sugar bath.
- Bake: Place on a lined baking sheet and bake at 350°F (175°C) for 10–12 minutes. The edges should look set, but the centers stay soft.
- Cool: Let them rest for a few minutes, then move to a rack. Try not to eat them all at once!
Helpful Tips & Customizations
- Chill your dough for 30 minutes to make your chewy snickerdoodle cookies extra thick and rich.
- Always pull them out when the centers look a tiny bit underdone, they’ll set up perfectly as they cool.
- Mix in white chocolate chips or chopped pecans for fun, or try a pinch of cardamom for a twist.
- Up your cinnamon game in the sugar coating if you’re obsessed (I totally am).
- For gluten-free chewy snickerdoodle cookies, just use your favorite blend, they’ll still be fabulous.
- If you want to up your cookie game even more, read how to get perfect cookie edges.
Serving Suggestions
Chewy snickerdoodle cookies are pretty much perfect on their own, but you can absolutely make them party-worthy. Stack them up on a cute plate, serve with a big mug of chai, or sandwich a scoop of ice cream between two for a nostalgic dessert. On your next cookie platter, add some chocolate thumbprint cookies and matcha ube cookies for a seriously impressive spread. I’ve even crumbled chewy snickerdoodle cookies over cinnamon ice cream for next-level snacking.
FAQs About Chewy Snickerdoodle Cookies
How do you make snickerdoodle cookies chewy?
It’s all about brown sugar, not overbaking, and chilling the dough before baking. Creaming the butter and sugars is a must for chewy snickerdoodle cookies!
What makes snickerdoodle cookies different from sugar cookies?
Cream of tartar adds that signature tang and super soft bite. Plus, the cinnamon-sugar coating is a total game changer.
Why use cream of tartar?
It’s the secret to the texture and the tang, chewy snickerdoodle cookies wouldn’t be the same without it.
How do you keep them soft?
Store your chewy snickerdoodle cookies in an airtight container with a slice of white bread and they’ll stay bakery-soft for days.
Conclusion
Chewy snickerdoodle cookies are classic comfort food, bursting with cinnamon and always a hit. Whether you’re sharing them with friends, stacking them on a dessert platter, or just treating yourself, these cookies are pure happiness. I hope they bring a smile to your face (and your kitchen)! Share your creations on Pinterest
Chewy Snickerdoodle Cookies
Equipment
- Mixing Bowl Large, for combining ingredients
- Electric mixer Or sturdy whisk
- Baking sheets Lined with parchment paper
- Wire rack For cooling cookies
- Cookie scoop For evenly sized cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup unsalted butter, softened (2 sticks)
- 2 large eggs
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 1/4 cup granulated sugar (for cinnamon sugar coating)
- 2 tsp ground cinnamon (for cinnamon sugar coating)
Instructions
- Cream butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
- Add eggs, one at a time, beating well after each. Mix in vanilla.
- In a separate bowl, whisk flour, cream of tartar, baking soda, salt, and cinnamon.
- Gradually add dry ingredients to wet, stirring just until combined.
- Cover and chill dough for 30 minutes (optional, for thicker cookies).
- Mix cinnamon sugar coating in a small bowl.
- Scoop dough into balls, roll each ball in cinnamon sugar, and place on prepared baking sheets.
- Bake at 350°F (175°C) for 10–12 minutes, until edges are set and centers look slightly soft.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack.
- Enjoy!
