Snickerdoodles Chewy Version
Soft, buttery, and perfectly spiced, these Chewy Snickerdoodles are a must-try twist on the classic cookie! With their signature cinnamon-sugar coating and a tender, melt-in-your-mouth center, these cookies strike the perfect balance between sweet and spicy warmth. Made with cream of tartar for that tangy lift and a rich dough featuring vanilla and softened butter, the recipe ensures a chewy texture in every bite. Quick and easy to make, with just 15 minutes of prep and a simple roll-and-bake method, these cookies are ideal for sharing—or savoring solo. Serve them warm with a glass of milk or coffee for the ultimate cozy treat. Perfect for holiday gatherings or everyday indulgence, these chewy snickerdoodles are as comforting as they are irresistible!
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Recipe Information
Ingredients
- 2.75 cups All-purpose flour
- 2 teaspoons Cream of tartar
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 2 units Large eggs
- 2 teaspoons Vanilla extract
- 1 tablespoon Ground cinnamon (for coating)
- 0.25 cup Granulated sugar (for coating)
Instructions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
In a small bowl, combine the ground cinnamon and 1/4 cup granulated sugar for the coating.
Scoop out 1.5-tablespoon-sized portions of the dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture to coat evenly.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are set and the centers look slightly underbaked.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
Calories |
4435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.3 g | 263% | |
| Saturated Fat | 125.0 g | 625% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2624 mg | 114% | |
| Total Carbohydrate | 615.0 g | 224% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 352.2 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 231 mg | 18% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1584 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
