Description
Indulge in the delightful nostalgia of Chewy Snickerdoodle cookies, where warm cinnamon meets sweet vanilla in every bite. These soft, pillowy treats offer a perfect blend of chewy goodness and golden-brown edges, perfect for cozy family gatherings or satisfying last-minute cravings. Easy to make and irresistibly flavorful, these cookies can be enjoyed fresh out of the oven or stored to keep their softness for days.
Ingredients
Scale
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
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C) to ensure even baking and that perfect golden-brown finish on your cookies.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and ground cinnamon until well combined and free of lumps for a smooth, sandy texture.
- Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is fluffy, pale, and airy, resembling clouds.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition, then mix in the pure vanilla extract until the batter is fragrant and fully incorporated.
- Combine Wet and Dry Mixtures: Gradually mix the dry ingredients into the wet mixture, stirring gently until just combined to maintain a chewy texture—avoid over-mixing.
- Scoop and Roll Dough: Using a cookie scoop or spoon, portion dough balls about 1 to 2 inches in diameter, then roll each ball in a cinnamon-sugar mixture before placing them on a parchment-lined baking sheet.
- Bake Until Chewy: Bake the cookies for 8 to 10 minutes until the edges are lightly golden but the centers still appear slightly underbaked. Remove and allow to cool slightly on the baking sheet before transferring them to a wire rack to finish cooling.
Notes
- For best results, chill the dough for at least 30 minutes before baking to enhance flavor and reduce spreading.
- Use fresh cinnamon for maximum aroma and the richest flavor.
- Do not overbake; cookies should be soft in the center to maintain their chewy texture.
- Store baked cookies in an airtight container at room temperature for up to one week. Reheat in the microwave for 10 seconds to restore chewiness if they harden.
- Feel free to customize by swapping some flour for whole wheat or adding chocolate chips or nuts for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg
Keywords: Chewy Snickerdoodle cookies, cinnamon sugar cookies, soft cinnamon cookies, easy snickerdoodle recipe, chewy cinnamon cookies, homemade cookies, classic American dessert
