Go Back
To make soft and chewy snickerdoodle cookies, you need these key items: - 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 These ingredients work together to create a rich and fluffy cookie. The cream of tartar gives the cookies their unique taste and chewy texture. For a sweet finish, you will need: - ½ cup granulated sugar (for rolling) - 2 teaspoons ground cinnamon (for rolling) This cinnamon-sugar mix adds a delightful layer of flavor and a charming look. It makes each bite a little extra special. You can adjust the recipe based on your needs. Here are some easy swaps: - Use coconut oil instead of butter for a dairy-free version. - Replace granulated sugar with brown sugar for a deeper flavor. - If you don’t have cream of tartar, use lemon juice or vinegar, but the taste may change slightly. These substitutions can help make the recipe fit your dietary choices while keeping the cookies delicious. For the full recipe, refer to the guidelines above. Start by getting your kitchen ready. Preheat your oven to 350°F (175°C). This step is key for even baking. Line two baking sheets with parchment paper. This helps your cookies not stick. Make sure all your ingredients are measured and within reach. This makes the process smooth and fun. In a large bowl, cream together the softened butter and 1 ½ cups of sugar. Mix until it becomes light and fluffy. This usually takes about 2-3 minutes. Next, add the eggs, one at a time. Mix well after each addition. Stir in the vanilla extract until everything combines nicely. This mixture adds a rich flavor to your cookies. In another bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. This step is important for the cookie's structure. Gradually add this dry mix to the wet mixture. Stir until just combined. Be careful not to overmix. Overmixing can make your cookies tough. Scoop out about 2 tablespoons of dough. Roll them into balls. Then, roll each ball in the cinnamon-sugar mixture until well coated. Place the dough balls on your prepared baking sheets. Leave about 2 inches of space between them. This space is key because the cookies will spread while baking. Bake in the preheated oven for 10-12 minutes. Look for the edges to set while the centers stay soft. They may look slightly underbaked, which is perfect for that chewy texture! Once baked, remove the cookies from the oven. Let them cool on the baking sheets for about 5 minutes. This helps them firm up. Then, transfer them to wire racks to cool completely. For best results, enjoy them warm! If you want to impress your guests, serve them stacked on a decorative plate. A light dusting of extra cinnamon sugar adds a nice touch. For a classic treat, pair your cookies with a glass of cold milk. You can find the full recipe for these delightful cookies [here](#). To get that soft and chewy texture, start with room temperature butter. Softened butter mixes better with sugar, trapping air for a light cookie. Don't overmix the dough. Mix until just combined for the best texture. When baking, take them out while they still look a bit underbaked. They will continue to cook on the tray and stay chewy. One common mistake is not measuring flour correctly. Use the spoon and level method. Scoop flour with a spoon into your measuring cup and level it off with a knife. Avoid packing the flour down, as this can make the cookies dry. Another mistake is rolling the dough balls too small. Make them about two tablespoons for that perfect size. Always use dry measuring cups for flour and sugar. Liquid cups are not accurate for dry ingredients. For sticky ingredients like butter, use a scale if you can. This ensures you use the right amount. If you don’t have a scale, remember that one cup of softened butter equals two sticks. Use the Full Recipe to get the measurements just right! {{image_2}} You can add a fun twist to snickerdoodles by mixing in nuts. Chopped pecans or walnuts work great. To make these, simply fold in one cup of your choice of nuts into the cookie dough. This gives your cookies a nice crunch and extra flavor. The nuts will toast slightly while baking, enhancing their taste. Why not mix two favorites? Adding chocolate chips to snickerdoodles creates a delicious hybrid cookie. Use half a cup of chocolate chips and fold them into the dough. The rich chocolate will balance well with the sweet cinnamon. This adds a special touch that chocolate lovers will adore. You can brighten up your snickerdoodles with citrus zest or flavored extracts. Try adding the zest of one orange or lemon to the dough. This adds a fresh twist to the classic recipe. Alternatively, you can swap out the vanilla extract for almond or coconut extract. Each option brings its own unique flavor and makes your cookies stand out. For the complete recipe, check the Full Recipe section. To keep your baked snickerdoodle cookies fresh, use an airtight container. Place parchment paper between layers of cookies. This helps them stay soft and prevents sticking. Store them at room temperature. They will last for about a week. If you want to keep them longer, consider freezing. Freezing your snickerdoodle cookies is easy and smart. First, let the cookies cool completely. Then, wrap each cookie in plastic wrap. Place the wrapped cookies in a freezer bag or airtight container. Label the bag with the date. The cookies will stay fresh for up to three months. When you crave a cookie, just take one out and let it thaw at room temperature. To reheat your cookies, preheat the oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5 minutes. This warms them up and restores their soft texture. For a quick fix, you can use a microwave. Just heat one cookie for about 10-15 seconds. Be careful, as they can get too hot! Enjoy your soft and chewy snickerdoodle cookies anytime. For the full recipe, check above. The key to a chewy snickerdoodle cookie is the right balance of ingredients. Using more butter and less flour helps create that soft texture. Cream of tartar also plays a role. It gives the cookies their signature tang and keeps them soft. When you take the cookies out of the oven, they should look slightly underbaked. This ensures a chewy center. Yes, you can use brown sugar in snickerdoodle cookies. Brown sugar adds moisture, which makes cookies soft. It also gives a slight caramel flavor that pairs well with cinnamon. If you want a mix of textures, try half brown sugar and half granulated sugar. Homemade snickerdoodle cookies can last about one week when stored properly. Keep them in an airtight container at room temperature. If you want them to last longer, you can freeze them. They will stay fresh in the freezer for up to three months. Cream of tartar is essential for classic snickerdoodle cookies. It activates the baking soda and helps achieve that soft texture. Without it, the cookies may not rise well and could end up flat. If you're in a pinch, you can substitute with baking powder, but the flavor will change. To make snickerdoodle cookies soft, follow a few simple tips. First, use room temperature butter for better mixing. Second, don’t overmix your dough; mix just until combined. Third, bake them until the edges are set but the centers are still soft. Finally, let them cool on the baking sheet for a bit before transferring them. These steps help ensure a soft and chewy cookie every time. For the full recipe, check out the section above. Soft and chewy snickerdoodles are a treat anyone can enjoy. We covered key ingredients, step-by-step baking, and helpful tips. Don’t forget about fun twists like nutty or chocolate chip versions. With proper storage, you can keep cookies fresh and delicious. Always remember that small changes can make a big difference in texture and taste. Enjoy baking and share your tasty results!

Soft and Chewy Snickerdoodle Cookies

Indulge in the perfect treat with soft and chewy snickerdoodle cookies that are sure to impress! This blog post reveals the secrets behind these delicious cookies, including essential ingredients, easy preparation steps, and clever tips for achieving that ideal chewy texture. Whether you're baking for yourself or hosting friends, these cookies will be a hit. Click to explore the full recipe and start your baking adventure today!
Print Recipe Pin Recipe

Ingredients
  

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

½ cup granulated sugar (for rolling)

2 teaspoons ground cinnamon (for rolling)

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a large mixing bowl, cream together the softened butter and 1 ½ cups of sugar until the mixture is light and fluffy, about 2-3 minutes.

      Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.

        In another bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix, as this can toughen the cookies.

          In a small bowl, combine ½ cup of granulated sugar with the ground cinnamon.

            Scoop out about 2 tablespoons of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until well coated.

              Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between them, as the cookies will spread while baking.

                Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. They might look slightly underbaked; that’s perfect for that chewy texture!

                  Remove from the oven and allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                      - Presentation Tips: Serve the cookies stacked on a decorative plate, dusted lightly with extra cinnamon sugar for visual appeal, and pair them with a glass of cold milk for a classic treat!