The Best Chewy Snickerdoodle Cookies Recipe: A Classic Cinnamon Sugar Delight
Prepare yourself for an unforgettable bite of soft, sweet, and perfectly buttery cinnamon sugar cookies that boast a delightful chewiness. Yes, we’re talking about the beloved Snickerdoodles! While these classic treats often make an appearance during the cozy fall and winter months, there’s absolutely no need to reserve them for special occasions. These irresistible cookies are a welcome indulgence all year long, and indeed, they are an absolute must-have on any holiday dessert platter.
Unlike some other festive treats, such as my famous Italian Anisette cookies which I tend to keep tucked away until Christmas, Snickerdoodles are far too good to be seasonal. Their comforting flavor and comforting texture make them a perfect choice for any day you crave a little sweetness.
The Irresistible Appeal of Snickerdoodles: A Classic Cinnamon Cookie Recipe
Everyone has that one cookie that truly speaks to their soul, and for my dear friend Cathy, it’s unequivocally the Snickerdoodle. Of course, she appreciates a good chocolate chip cookie or a wonderfully soft and chewy peanut butter cookie, but when presented with a choice, she will always gravitate towards those soft, exquisitely cinnamon-infused delights. This past summer, we enjoyed numerous local outdoor concerts, and one of our thoughtful friends consistently brought cookies from her workplace cafeteria. Without fail, Snickerdoodles were always among the offerings. This regular appearance sparked a question in my mind: why haven’t I shared my go-to Snickerdoodle recipe here yet? It’s a question I’m finally answering, bringing you a recipe that I’m confident will become a cherished favorite in your home too.
Key Ingredients for Your Perfect Snickerdoodles
Achieving the perfect Snickerdoodle texture and flavor starts with understanding your ingredients. Below, I’ll provide detailed tips and recommendations for each component, along with insights into potential substitutions. You’ll find the complete list of ingredients with precise measurements in the printable recipe card at the very end of this post.
- Let’s talk about softened butter first, as it’s often the most critical and misunderstood element in cookie baking. “Softened” means your butter should be pliable enough that you can press your finger into it and it leaves a slight indentation, but it should still hold its shape. This usually takes about 20-30 minutes for butter to come to room temperature after being removed from the fridge. If your butter is too soft or melted, it will alter the scientific balance of the recipe, leading to cookies that spread excessively and lose their delightful chewiness. Proper butter temperature ensures a creamy, well-emulsified dough.
- I incorporate shortening into several of my cookie recipes, and it plays a vital role here in creating that signature tender crumb and preventing excessive spread. For those who prefer not to use shortening, you can substitute an equal amount of unsalted butter. Keep in mind that this might slightly change the texture, making the cookies a bit crispier, but they will still be delicious.
- For sugar, stick to regular granulated white sugar. This type of sugar provides the classic crisp-chewy texture and ensures the cinnamon-sugar coating adheres perfectly. Avoid brown sugar, which would add moisture and a different flavor profile, and powdered sugar, which would change the dough’s consistency too much.
- Whenever my recipes specify eggs, they refer to large eggs. It’s always best if your eggs are also at room temperature, as this helps them incorporate more smoothly into the batter, leading to a more consistent dough. While I haven’t personally tested it, you could experiment with an egg substitute. If you do, please let me know how it turns out!
- Always opt for pure vanilla extract. Pure vanilla offers a rich, complex flavor that imitation vanilla simply cannot replicate. The difference in taste is significant and contributes greatly to the overall deliciousness of your Snickerdoodles.
- Please use regular all-purpose flour for this recipe. I have not tested it with whole wheat flour, gluten-free flour, or any other alternative flours. Substituting different types of flour can drastically alter the texture and structure of the cookies due to varying protein content and absorbency.
- Many classic recipes, including this one, call for cream of tartar. This ingredient is crucial for Snickerdoodles. It reacts with the baking soda to create the characteristic tangy flavor, prevents crystallization of sugar, and contributes to the soft, chewy texture and the distinctive crinkly appearance. Don’t skip it!
- You’ll also need a touch of regular table salt to balance the sweetness and enhance all the flavors, and finely ground cinnamon for both the dough and the iconic cinnamon-sugar coating. Ensure your cinnamon is fresh for the best aroma and taste.
Essential Baking Tools for Snickerdoodle Success
Having the right tools can make all the difference in your baking experience. Here are a few items that will help you create perfect Snickerdoodles with ease:
- Hand mixer or stand mixer: Essential for creaming butter and sugar until light and fluffy, ensuring a well-incorporated dough.
- Mixing bowls: You’ll need at least two – one for wet ingredients and one for dry.
- Cookie scoop: Ensures uniform cookie size, which leads to even baking. A 1-tablespoon scoop is ideal for this recipe.
- Parchment paper or a silicone baking mat: Prevents sticking and promotes even browning, making cleanup a breeze.
- Insulated baking sheets: These help prevent the bottoms of your cookies from browning too quickly, ensuring a soft, chewy result.
- Wire cooling racks: Crucial for allowing air to circulate around the cookies, stopping the cooking process and preventing them from becoming soggy.
How to Make Snickerdoodles: A Step-by-Step Guide
Follow these simple steps to bake a batch of homemade Snickerdoodles that are guaranteed to impress!
- Prepare Your Oven and Baking Sheets: First, preheat your conventional oven to a precise 400 degrees F (200 degrees C). While the oven heats, prepare your baking sheets. Line insulated baking sheets with either parchment paper or a silicone baking mat. This step is crucial for preventing sticking and promoting even heat distribution, which helps in achieving that signature soft, chewy texture.
- Cream the Wet Ingredients: In a large mixing bowl, using either a hand mixer or a stand mixer fitted with the paddle attachment, cream together the softened butter, shortening, 1 1/2 cups of the white granulated sugar, the large eggs, and the pure vanilla extract. Beat this mixture until it’s light, fluffy, and well combined. This creaming process incorporates air into the butter and sugar, which is vital for the cookies’ texture.
- Combine Dry and Wet Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Make sure these dry ingredients are thoroughly combined to ensure even distribution throughout the dough. Gradually add this dry mixture to the wet butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten too much, leading to tough cookies.
- Prepare the Cinnamon Sugar Coating: In a small, shallow bowl, combine the remaining 2 tablespoons of white sugar and 2 teaspoons of ground cinnamon. Stir well to ensure the cinnamon is evenly distributed throughout the sugar. This is the magical coating that gives Snickerdoodles their signature flavor and crinkled appearance.
- Roll the Cookie Dough: Using a cookie scoop (approximately 1 tablespoon in size), scoop out portions of the dough. Roll each portion into a smooth ball between your palms. Once shaped, gently roll each dough ball around in the cinnamon sugar mixture until it’s generously coated on all sides.
- Arrange on Baking Sheets: Place the coated cookie dough balls about 2 inches apart on your prepared baking sheets. This spacing is important to allow the cookies to spread slightly without touching each other during baking.
- Bake to Perfection: Bake the cookies for 8 to 10 minutes. The key is to bake them until they are set around the edges but still appear soft and slightly underbaked in the center. In my oven, 8 minutes is usually perfect for a wonderfully soft and chewy result. Overbaking will lead to dry, hard cookies, so keep a close eye on them!
- Cool the Cookies: As soon as the cookies come out of the oven, remove them immediately from the hot baking sheets and transfer them to wire cooling racks. This stops the baking process and prevents the bottoms from overcooking, ensuring they remain soft and chewy throughout. Allow them to cool completely before storing, or enjoy them warm for a truly comforting treat!
Tips for Baking the Best Snickerdoodles Every Time
To ensure your Snickerdoodles turn out perfectly soft, chewy, and crinkly with that classic tangy sweetness, keep these expert tips in mind:
- Room Temperature Ingredients are Key: This cannot be stressed enough, especially for butter and eggs. Room temperature butter creams better with sugar, creating a light, airy base. Room temperature eggs emulsify more easily, leading to a smoother, more uniform dough.
- Don’t Overmix the Dough: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, resulting in tough, dense cookies instead of soft, tender ones.
- Measure Flour Correctly: For baking, accuracy matters. Spoon your flour into the measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much flour and dry, crumbly cookies.
- The Cream of Tartar is Non-Negotiable: This ingredient is essential for the authentic Snickerdoodle flavor and texture. It provides the characteristic tangy note and reacts with baking soda to create those beautiful, crinkled tops. Do not skip or substitute it!
- Watch Your Baking Time Closely: Snickerdoodles are best when slightly underbaked. They should be set around the edges but still look a little soft in the center. They will continue to set as they cool on the wire racks. Overbaking is the quickest way to end up with dry, hard cookies.
- Proper Cooling: Transferring cookies to a wire rack immediately after baking is crucial. Leaving them on the hot baking sheet will continue to cook them, potentially making them overbaked or tough.
Storage and Freezing Instructions
Once your delicious Snickerdoodles have cooled completely, you’ll want to store them properly to maintain their freshness and chewiness.
- Storing Baked Cookies: Place cooled Snickerdoodles in an airtight container at room temperature. They will stay fresh and soft for up to 3-5 days. For best results, you can place a slice of bread in the container to help absorb excess moisture and keep the cookies soft.
- Freezing Baked Cookies: To freeze baked Snickerdoodles, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe airtight container or heavy-duty freezer bag, separating layers with parchment paper. They can be frozen for up to 2-3 months. Thaw at room temperature before serving.
- Freezing Cookie Dough: You can also prepare the dough ahead of time and freeze it. Roll the dough into balls and coat them in cinnamon sugar as instructed. Place the coated dough balls on a baking sheet and freeze until firm. Transfer the frozen dough balls to a freezer-safe bag or container. When ready to bake, you can bake them directly from frozen (they might need an extra minute or two in the oven) or let them thaw slightly in the refrigerator first.
More Cookie Recipes You Will Love
If you’re a fan of homemade cookies, be sure to check out some of my other delightful recipes:
- Chocolate Snow Cookies: Rich, fudgy, and coated in powdered sugar, resembling little snowballs.
- Monster Cookies: A hearty mix of oats, peanut butter, chocolate chips, and M&Ms – a true crowd-pleaser!
- Gingersnap Cookies: Spicy, crisp-chewy, and full of warm ginger flavor.
- Orange Crinkle Cookies: Bright and citrusy, with a lovely crinkled texture.
Snickerdoodles
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
Cookie Dough:
- ½ cup butter softened
- ½ cup shortening
- 1 ½ cups white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Cinnamon Sugar:
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Things You’ll Need
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Stand mixer
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Insulated baking sheets
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Mixing bowls
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Cookie scoop
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Wire cooling racks
Before You Begin
Instructions
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Preheat oven to 400 degrees. Line insulated baking sheets with parchment paper or silicone baking mat.
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Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla.
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Whisk flour, cream of tartar, soda and salt together then add to butter mixture until combined.
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Mix together cinnamon sugar ingredients in a small bowl.
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Roll dough into balls (about 1 tablespoon each) then roll around in cinnamon sugar to coat.
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Place 2 inches apart on baking sheets.
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Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.