Chewy Snickerdoodle Cookies
These Chewy Snickerdoodle Cookies are soft, buttery, and coated in a sweet cinnamon-sugar mixture that makes every bite irresistible. With their slightly tangy flavor and perfect chew, they’re a cozy classic you’ll want to bake again and again.
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There’s nothing quite like the warm, cozy flavor of a classic snickerdoodle. Made with simple pantry ingredients, this recipe is perfect for holiday baking, cookie exchanges, or anytime you want a nostalgic treat fresh from the oven.
Why You'll Love This Recipe
They're the perfect balance with the tender center and the golden, slightly crispy edge. Snickerdoodles are chewy cookies like my Caramel Pecan Oatmeal Cookies or these Oatmeal Butterscotch Cookies, must-have in every holiday baking extravaganza, and they're great for taking to holiday parties or potlucks.
These delicious cookies are great for making ahead, too. You can freeze the unbaked cookie dough balls, or bake an extra batch or two of these cookies and freeze them to snack on later.
Let's Gather The Ingredients
- Softened butter: Adds rich flavor and helps create that soft, tender texture.
- Shortening: Keeps the cookies extra chewy and prevents them from spreading too much.
- Granulated sugar + cinnamon: The sugar sweetens the dough while the cinnamon-sugar coating gives snickerdoodles their signature warmth and crackly finish.
- Eggs: Bind the ingredients together and add moisture for a soft, chewy bite.
- Vanilla extract: Enhances the overall flavor with a warm, sweet note.
- All-purpose flour: Provides structure to the cookies so they hold their shape.
- Cream of tartar: Gives the classic tangy flavor snickerdoodles are known for and helps activate the baking soda.
- Baking soda: Works with the cream of tartar for lift and lightness.
- Salt: Balances the sweetness and deepens the flavor.
How to Make These Cookies
- Step 1: Use a hand mixer or electric mixer to cream the butter, shortening and sugar together in a large bowl. Add eggs and vanilla extract to the butter mixture and mix until combined.
- Step 2: In a separate medium bowl, add flour, cinnamon, cream of tartar, and baking soda. Use a whisk to mix.
- Step 3: Carefully, add the dry ingredient mixture to the wet ingredients and beat with a mixer until well combined.
- Step 4: In a small bowl, mix the sugar and cinnamon. Set the cinnamon-sugar mixture aside.
- Step 5: Use a medium cookie scoop or spoon to help roll cookie dough into balls. Roll the Snickerdoodle Cookie dough balls in the cinnamon and sugar mixture.
- Step 6: Line a baking sheet with parchment paper and place coated cookie dough balls on the lined cookie sheet, and bake.
Recipe Tips
- Use both butter and shortening for this perfect cookie recipe. It is the perfect combination that gives you the perfect chewy texture for the best Chewy Snickerdoodle Cookies.
- Bake cookies until just set; the cookies will continue to firm up as they cool on the cooling rack.
- Don't be skimpy. Roll generously in cinnamon sugar for that iconic snickerdoodle flavor.
- You can freeze baked cookies for up to 3 to 4 months in a freezer bag, or freeze dough balls and bake fresh when ready.
- Using parchment paper or silicone mats when baking this delicious cookie recipe makes clean-up so much easier.
- Chewy Snickerdoodles pair well with Hot Chocolate, coffee, or chai tea for a cozy treat.
Recipe Faq's
of tartar?
Cream of tartar gives a slight tangy flavor to the cookies and helps give the cookies their soft, chewy texture.
Yes, but the texture may be slightly different—more buttery and less chewy.
The cookies should look set around the edges but still soft in the middle. Don’t overbake, or they’ll lose their chewiness.
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Chewy Snickerdoodle Cookies
Ingredients
- ½ cup butter softened
- ½ cup shortening
- 1 ½ cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 2/3 all purpose flour
- ½ teaspoon cinnamon
- 2 teaspoon cream of tarter
- 1 teaspoon baking soda
- 1 teaspoon salt
Sugar Coating
- ¼ cup granulated sugar
- 3 teaspoons cinnamon
Instructions
- Preheat the oven to 375 degrees line a baking sheet with parchment paper.
- In a large bowl, using a hand mixer, cream together the butter, shortening, and sugar until well combined. Add in the eggs and vanilla and mix until combined.
- In a medium bowl add in the flour, cinnamon, cream of tarter, baking soda and salt and whisk together.
- Add the dry ingredients into the wet and beat until combined.
- In a small bowl mix together the granulated sugar and cinnamon and set aside.
- Using a 2 inch cookie scoop or spoon roll into 2 inch balls and roll into the cinnamon sugar mixture.
- Place onto the prepared baking sheet and bake for 8-10 minutes.
- Remove from the oven and cool on a wire rack.
