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.

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 ice cream in between two cookies for a yummy summer treat!

What are snickerdoodles?

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.

What you’ll need to make snickerdoodles

• 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.
• Granulated sugar
• Eggs
• Vanilla extract
• 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.
• Baking soda
• Salt
• Cinnamon

How to make chewy snickerdoodles

Step 1: Beat butter and shortening together in a large mixing 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, shallow dish.

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 cookie sheet, and barely flatten cookies.

Step 10: Bake for 8-9 minutes. Cookies will be set but still look wet between the cracks.
Let cool on baking sheet.

Tip >> Slightly underbaking the snickerdoodles helps to keep them soft and chewy.

Recipe FAQs

Storage

Store any leftover cookies in an airtight container at room temperature. The cookies will keep for 3-4 days when properly stored.

More cookie recipes!

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