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To make soft and chewy snickerdoodle cookies, you need simple ingredients. Here’s what you’ll gather: - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 3 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - ½ teaspoon salt - ¼ cup granulated sugar (for rolling) - 2 tablespoons ground cinnamon (for rolling) These ingredients work together to create a dough that is rich and flavorful. The butter adds creaminess, while the sugar sweetens and helps the cookies rise. The eggs bind everything, making the dough smooth. Vanilla gives a lovely aroma. Using cream of tartar is key. It adds a tangy flavor and helps the cookies stay soft. Baking soda acts as a leavening agent, making your cookies puffy. The cinnamon-sugar mix brings warmth and that classic snickerdoodle taste. Gather these items before you start. This makes the baking process smooth and enjoyable. {{ingredient_image_1}} First, set your oven to 350°F (175°C). This helps cookies bake evenly. Next, grab a baking sheet. Line it with parchment paper. This step keeps cookies from sticking. It also makes cleanup easy. In a large bowl, add 1 cup of softened butter. Then, pour in 1 ½ cups of granulated sugar. Mix them together until they look light and fluffy. This may take about two minutes. Now, crack in 2 large eggs. Add 1 teaspoon of vanilla extract. Stir well after each egg. Make sure everything blends nicely. In a separate bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and ½ teaspoon of salt. Mix these dry ingredients well. Now, slowly add this dry mix to the wet ingredients. Stir gently until just combined. Do not overmix. This keeps your cookies soft. In a small bowl, mix ¼ cup of granulated sugar with 2 tablespoons of ground cinnamon. This will be your rolling mixture. Take a cookie scoop or tablespoon. Scoop out some dough and roll it into a ball. Roll each ball in the cinnamon-sugar mix until it is fully coated. This adds a sweet, spicy flavor to your cookies. Place the cookie dough balls on the prepared baking sheet. Make sure to space them about 2 inches apart. This gives them room to spread. Bake in the oven for 10-12 minutes. The edges should look set, and the tops should crack slightly. Remember, cookies will firm up while cooling. Let the cookies cool on the baking sheet for about 5 minutes. This helps them hold their shape. After that, move them to a wire rack to cool completely. For a fun touch, arrange the cookies on a nice platter. Dust some extra cinnamon sugar on top. Serve with a glass of milk for a delightful treat! To make your snickerdoodle cookies soft and chewy, start with room temperature butter. This helps the butter blend well with sugar. Cream the butter and sugar until fluffy. This adds air, making the cookies light. Use the right flour. All-purpose flour works best here. Mix the dry ingredients gently with the wet. Overmixing can make your cookies tough. After baking, let them cool on the sheet for a few minutes. They will set up nicely while cooling. One common mistake is using cold butter. This can lead to dense cookies. Another mistake is not measuring flour correctly. Too much flour can dry out your cookies. Avoid overbaking them. They might look done, but they will firm up as they cool. Skip the rolling step or use too little cinnamon sugar. This can result in bland cookies. Lastly, don’t skip the cream of tartar; it gives the snickerdoodles their classic taste. Use a scale for the best accuracy when measuring. If you don’t have a scale, spoon the flour into the measuring cup and level it off. Don’t scoop directly from the bag; this packs the flour. For sugar, use the scoop and level method as well. Make sure to pack brown sugar firmly, but not too tight. When measuring liquids, use a clear measuring cup for accuracy. Always check the measurements before mixing. This ensures your cookies will turn out perfectly every time. Pro Tips Chill the Dough: For even softer cookies, chill the dough for at least 30 minutes before baking. This helps the flavors meld and results in a chewier texture. Use Fresh Spices: Ensure your ground cinnamon is fresh for the best flavor. Old spices can lose potency and affect the taste of your cookies. Perfect Baking Time: Keep an eye on your cookies while they bake. They should be slightly underbaked when you take them out for that perfect chewy texture. Storage Tips: Store cookies in an airtight container at room temperature for up to a week. For longer freshness, freeze them in a single layer and then transfer to a freezer bag. {{image_2}} To make chocolate chip snickerdoodles, add 1 cup of chocolate chips to the dough. Mix them in after you combine the dry and wet ingredients. The chocolate adds a rich flavor that pairs well with the cinnamon. You will love the blend of sweet chocolate and warm spices. For a fall twist, try pumpkin spice snickerdoodles. Replace ½ cup of the butter with ½ cup of pumpkin puree. Add 1 teaspoon of pumpkin pie spice to the dry mix. This gives your cookies a cozy, autumn flavor. They will be soft and chewy, perfect for chilly days. To make gluten-free snickerdoodles, swap all-purpose flour with a gluten-free blend. Use a 1:1 blend for best results. Make sure it includes xanthan gum for the right texture. Follow the same steps in the recipe, and you will have delicious gluten-free cookies. Everyone can enjoy these tasty treats! To keep your snickerdoodle cookies fresh, use an airtight container. Place a piece of bread in the container. This helps to keep the cookies soft. Store the cookies at room temperature for up to a week. Avoid storing them in the fridge, as this can make them dry. You can freeze snickerdoodle cookies for longer storage. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the cookies to a freezer bag. Seal it tightly, removing as much air as possible. They will last for up to three months in the freezer. When you want to eat them, just thaw them at room temperature. Snickerdoodle cookies can last about a week at room temperature. If you freeze them, they can stay fresh for three months. To enjoy the best flavor and texture, eat them within that time. Snickerdoodle cookies get their soft and chewy texture from a few key ingredients. The cream of tartar helps create a light dough. It also gives a slight tang. The butter, when creamed well with sugar, adds moisture. This moisture keeps the cookies soft as they bake. Lastly, not overmixing the dough is crucial. Overmixing can make them dense. Yes, you can substitute some ingredients in snickerdoodle cookies. If you need to replace butter, use coconut oil or margarine. For eggs, you can use unsweetened applesauce or flaxseed meal mixed with water. You can swap all-purpose flour with a gluten-free blend. Just keep in mind that these changes may affect the texture and taste. To check if snickerdoodle cookies are done, look for golden edges. The tops should be slightly cracked. They will look set but still soft. Remember, these cookies continue to firm up as they cool. If they seem too soft, give them a minute more in the oven. Snickerdoodle cookies pair perfectly with a glass of milk. You can also serve them with hot cocoa or coffee. For a special touch, try adding a scoop of vanilla ice cream on the side. This makes a delightful dessert that everyone will enjoy! You now have a clear path to make perfect snickerdoodle cookies. We reviewed ingredients, steps, tips, and even variations. Remember, the right mix of soft butter and sugar creates a sweet base. Avoid common mistakes to ensure the best texture. Store your cookies well to keep them fresh. I hope you feel inspired to bake these delightful treats. Enjoy each bite of your snickerdoodles and share them with friends!

Soft & Chewy Snickerdoodle Cookies

Deliciously soft and chewy cookies rolled in cinnamon sugar.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.25 cup granulated sugar (for rolling)
  • 2 tablespoons ground cinnamon (for rolling)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter and 1 ½ cups granulated sugar until light and fluffy.
  • Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
  • In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  • Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • In a small bowl, combine ¼ cup granulated sugar with 2 tablespoons ground cinnamon for the rolling mixture.
  • Using a cookie scoop or tablespoon, scoop out portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
  • Place the coated cookie dough balls on the prepared baking sheet, spaced about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The cookies will continue to firm up as they cool.
  • Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the cookies on a decorative platter and dust with a little extra cinnamon sugar for an enticing look. Serve with a glass of milk for the perfect pairing!
Keyword cookies, dessert, snickerdoodle