Chewy Snickerdoodle Cookies

Classic chewy snickerdoodle cookies have slightly crisp edges and soft and chewy centers. The cookies are delicious cinnamon sugar crinkle cookies!

Sometimes a crazy, over-the-top dessert is just what you need. Other times, it’s a simple, classic dessert that hits the spot.

Classic snickerdoodles are mild vanilla butter cookies that are coated in cinnamon sugar. They’re different from sugar cookies because they contain cream of tartar, which gives snickerdoodles their tangy flavor.

These chewy snickerdoodle cookies are just that kind of simple, classic dessert. They’re slightly crispy at the edges and soft and chewy texture in the middle. Sandwich a scoop of vanilla ice cream in between two cookies for a yummy summer treat!

Ingredient notes and substitutions

• Butter: I use salted butter. If using unsalted butter, increase the salt to 1/2 teaspoon.
• Shortening: The shortening helps to make the cookies soft and helps them to keep their shape.
• All-purpose flour: It’s important to properly measure the flour. You can weigh the flour (click on “metric” for the weights) or sift/stir the flour to break it up. Lightly spoon the flour into the measuring cup and level. Avoid packing the flour.
• Cream of tartar: The cream of tartar helps to give the snickerdoodles their distinct flavor and helps to encourage the cookie’s cracked appearance.

How to make soft and chewy snickerdoodles

Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.

Step 1: Beat butter and shortening together in a large bowl until well-combined.

Step 2: Mix in sugar until incorporated.

Step 3: Add eggs and vanilla, and mix in until combined. Scrape down the sides of the bowl as needed.

Step 4: Stir in flour, cream of tartar, baking soda, and salt until just combined. Cover, and chill dough for at least 1 hour.

Step 5: Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mats.

Step 6: Stir together sugar and cinnamon in a small bowl.

Step 7: Using a 1 ½ tablespoon cookie scoop, scoop out balls of cookie dough.

Step 8: Roll into balls, and then roll in cinnamon sugar mixture.

Step 9: Place on the prepared baking sheets, and barely flatten cookies.

Step 10: Bake for 8-10 minutes. Cookies will be set but still look wet between the cracks.
Let cool on baking sheet before removing to a wire rack to cool. Tip >> Slightly underbaking the snickerdoodles helps to keep them soft and chewy.