Chewy Snickerdoodle Cookies

Snickerdoodles on a plate with a glass of milk.

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.

Course Dessert

Cuisine American

Keyword chewy cookies, cookies, snickerdoodles

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 135kcal

Author Wendie

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.

Notes

Freeze baked cookies in a large Ziplock freezer bag for 3-4 months.

To freeze dough balls: scoop dough balls onto and roll into the sugar mixture and place them on baking sheet, place into the freezer until frozen them place them into a large freezer bag. You can also roll the dough balls in the sugar right before baking.

Remove from the freezer and let the dough balls thaw then bake.

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