Why Make This Recipe
Who doesn’t love Chewy Snickerdoodle Cookies? They’re like a warm hug in cookie form! Seriously, if you’re looking for a sweet treat that’s both soft and chewy with that delightful cinnamon-sugar coating, these cookies are where it’s at. They’re perfect for sharing (or hiding in the back of your pantry, no judgment here) and make any occasion a little sweeter. Trust me, your friends and family will be begging for the recipe!
How to Make Chewy Snickerdoodle Cookies
Making these cookies is as easy as pie—oops, I meant cookies! 🥳 Grab your apron, and let’s dive into the simple steps that will have your kitchen smelling incredible in no time.
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, cream of tartar, and ground cinnamon. This is the dry mix magic!
- In a separate bowl, Beat the softened butter with granulated sugar and brown sugar until fluffy.
- Add the eggs one at a time, mixing in the vanilla extract until everything is all incorporated.
- Slowly combine the dry mixture with the wet mixture, stirring gently until you see no more flour flying around.
- Scoop out about 1-2 inches of dough, roll them in the cinnamon-sugar mixture, and get cozy on a parchment-lined baking sheet.
- Let them bake for 8-10 minutes until the edges are golden and the centers look slightly underbaked. Don’t forget to cool before transferring to wire racks!
Ingredients
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 2 tsp ground cinnamon (plus extra for rolling)
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp pure vanilla extract
How to Serve Chewy Snickerdoodle Cookies
Serving time is where the magic happens! You can dish these cookies up on a cute platter or just grab one and devour it straight from the cooling rack. Pairing them with a glass of cold milk? Classic choice! 🍪🥛 You could even sandwich two cookies with a scoop of ice cream in between for the ultimate dessert experience. Go big or go home, right?
How to Store Chewy Snickerdoodle Cookies
If you somehow end up with leftovers (unlikely, but let’s pretend), storing these cookies is super easy. Just pop them in an airtight container, and they can last at room temperature for about a week. If you want to keep them fresher for longer, you can also toss them in the fridge. Don’t worry, they won’t bite!
Tips to Make Chewy Snickerdoodle Cookies
- Softened butter is key: Don’t skip this step. It makes all the difference in achieving that gooey texture.
- Chill your dough: If you have extra time, chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape.
- Don’t overbake: Take them out while they still look a bit underbaked. They’ll continue cooking on the sheet and become the chewiest cookies ever!
Variation
Feeling adventurous? Try adding chocolate chips or caramel bits for a different twist on the classic recipe. You could even go wild and sprinkle a pinch of sea salt on top after baking for that sweet-salty combo. The possibilities are endless! 🎉
FAQs
1. Can I freeze the dough?
Absolutely! Just scoop the dough balls onto a baking sheet and freeze until solid. Then, transfer them to a freezer bag. Bake directly from frozen—just add a minute or two to the baking time.
2. Is cream of tartar necessary?
Yes! It’s what gives Snickerdoodles their signature tangy flavor and chewy texture. You could skip it, but then they’d just be sugar cookies—so what’s the point?
3. Can I use brown butter instead of regular butter?
Yes, yes, yes! Brown butter will add a nutty flavor to your cookies that’s chef’s kiss. Just make sure to let it cool before mixing it in!
With these tips and tricks, you’re all set to whip up a batch of Chewy Snickerdoodle Cookies that are sure to impress. Happy baking! 😊
Chewy Snickerdoodle Cookies
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 2 tsp ground cinnamon plus extra for rolling
Wet Ingredients
- 1 cup unsalted butter, softened Softened butter is key for gooey texture.
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp pure vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, cream of tartar, and ground cinnamon.
- In a separate bowl, beat the softened butter with granulated sugar and brown sugar until fluffy.
- Add the eggs one at a time, mixing in the vanilla extract until well incorporated.
- Slowly combine the dry mixture with the wet mixture, stirring gently until there is no more flour visible.
Baking
- Scoop out about 1-2 inches of dough, roll them in the cinnamon-sugar mixture, and place on a parchment-lined baking sheet.
- Bake for 8-10 minutes until the edges are golden and the centers look slightly underbaked.
- Let cool before transferring to wire racks.
Notes
Printable Recipe Card
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