The Best Chewy Snickerdoodle Cookies: Your New Favorite Cinnamon Sugar Recipe!
There’s something truly magical about a perfectly baked cookie – soft, sweet, and utterly irresistible. And when it comes to classic American cookies, few can rival the charm of **Snickerdoodles**. These delightful cinnamon sugar cookies are renowned for their distinct chewy texture, buttery richness, and signature tangy flavor, thanks to a special ingredient. While many associate them with the cozy warmth of fall and winter holidays, I firmly believe these delectable treats deserve to be enjoyed all year long. Forget seasonal limitations; a batch of warm Snickerdoodles can brighten any day, bringing comfort and joy with every bite. If you’re searching for that perfect soft and chewy cinnamon cookie recipe, you’ve come to the right place.
Unlike some of my more seasonal favorites, like Italian Anisette cookies, which I tend to reserve for Christmas festivities, Snickerdoodles are a constant presence in my kitchen. Their simple yet profound flavor makes them a versatile dessert, perfect for potlucks, everyday snacking, or special occasions. This recipe is designed to help you achieve that perfect balance of softness and chewiness, all enveloped in a sparkly, aromatic cinnamon sugar coating. Get ready to bake a batch of homemade Snickerdoodles that will impress everyone with their incredible flavor and texture, making them a go-to treat for any time of year.
Snickerdoodle Perfection: Your Ultimate Cinnamon Cookie Recipe
My dear friend Cathy has always been a fervent admirer of Snickerdoodles. While she certainly appreciates a good chocolate chip cookie or a chewy peanut butter cookie, her heart consistently leans towards the soft, cinnamon-kissed goodness of a Snickerdoodle. This past summer, as we enjoyed numerous local outdoor concerts, a thoughtful friend often brought an assortment of cookies from her work cafeteria. Without fail, Snickerdoodles were always among the offerings, and Cathy would gravitate towards them instantly, her eyes lighting up with joy. Witnessing her consistent delight sparked a thought: why haven’t I shared my go-to Snickerdoodle recipe here yet? It’s a tried-and-true recipe that consistently delivers those perfect, crinkly, cinnamon-dusted cookies that disappear almost as quickly as they’re baked! This classic cinnamon cookie recipe is easy to follow and guarantees delicious results every time.
Essential Ingredients for Your Perfect Snickerdoodles
Creating the best Snickerdoodle cookies starts with understanding your ingredients and how they contribute to the final taste and texture. Below, I’ll share some crucial tips, recommendations, and common substitutions to ensure your baking experience is a success, resulting in perfectly soft and chewy cinnamon sugar cookies. The complete list of ingredients with precise measurements can be found in the printable recipe card at the bottom of this post.
- Let’s talk about **softened butter**, a common point of confusion in cookie baking. “Softened” doesn’t mean melted or greasy. It means butter that has come to a cool room temperature – typically, you should be able to press your finger into it and leave a slight indentation. This usually takes about 20-30 minutes on the counter after being taken from the fridge. Properly softened butter is crucial for creaming with sugar, which incorporates air into the dough, leading to a lighter, more tender cookie. This aeration creates pockets that prevent the cookies from becoming overly dense. If your butter is too soft (verging on melted), it can lead to flat, overly spread-out cookies because the fat will melt too quickly in the oven, releasing too much moisture and causing the cookie to lose its structure. Conversely, cold, hard butter won’t cream properly, resulting in dense cookies that lack that characteristic light chew.
- I incorporate **shortening** in several of my cookie recipes, including these Snickerdoodles, for a very specific reason. Shortening contributes significantly to the cookies’ chewiness and helps them maintain their shape without spreading too much, yielding a perfectly soft interior. Unlike butter, shortening is 100% fat and has a higher melting point, which means it helps the cookies hold their shape longer in the oven, leading to a thicker, chewier result. For those who prefer not to use shortening, you can substitute an equal amount of unsalted butter. Keep in mind that using all butter might result in a slightly different texture – perhaps a bit crisper edges and a less pronounced chew, but still delicious!
- For this recipe, stick with regular granulated **white sugar**, not brown or powdered sugar. Granulated sugar provides the necessary structure and sweetness, and its crystals create a slight crispness when creamed with butter, contributing to the cookie’s texture. Brown sugar would add too much moisture and a molasses flavor that isn’t traditional for Snickerdoodles, altering their signature taste. Powdered sugar, on the other hand, would make them too soft and crumbly, lacking the desired chew.
- Whenever my recipes call for **eggs**, they always refer to large eggs. Eggs bind the ingredients together, provide essential moisture, and contribute to the rich flavor and structural integrity of the cookies. They also act as a leavening agent when creamed, helping the cookies rise. I haven’t personally experimented with egg substitutes in this specific Snickerdoodle recipe, but if you do, please let me know your results! Generally, a flax egg (1 tablespoon ground flaxseed meal + 3 tablespoons water, rested for 5 minutes) or a commercial egg replacer might work, but the texture and rise could vary.
- **Pure vanilla extract** is always the superior choice. Its complex and aromatic flavor significantly enhances the overall taste profile of the cookies, complementing the cinnamon beautifully. Imitation vanilla extract, while more affordable, has a distinctly different and often artificial flavor that can detract from the delicate balance of spices in a Snickerdoodle. Invest in good quality pure vanilla for the best results; it truly makes a noticeable difference.
- Please use regular **all-purpose flour**. This recipe has been developed and tested specifically with all-purpose flour, which has a moderate protein content perfect for chewy cookies that aren’t too tough or too delicate. I have not tested this recipe with whole wheat flour, self-rising flour, or any gluten-free alternatives. Substituting other types of flour without proper adjustments can drastically change the cookie’s texture, density, and spread, as they have different protein levels and absorption rates. For reliable results, stick to all-purpose.
- A hallmark of classic Snickerdoodle recipes, including this one, is the inclusion of **cream of tartar**. This acidic powder is essential for several reasons and is what gives Snickerdoodles their unique characteristics. First, it reacts with the **baking soda** to create carbon dioxide gas, which helps the cookies rise and gives them their characteristic light and airy yet chewy texture. Second, cream of tartar is responsible for the unique tangy flavor that distinguishes Snickerdoodle cookies from other cinnamon sugar cookies. This subtle tang is what truly sets them apart. Finally, it helps prevent the sugar in the cookie dough from crystallizing, which contributes to their beautifully soft and crinkly appearance. Do not skip this ingredient if you want authentic Snickerdoodles!
- You’ll also need regular table **salt** to balance the sweetness and enhance the flavors of all the other ingredients, bringing out the best in the butter, vanilla, and cinnamon. Finally, finely ground **cinnamon** is key – both for flavoring the dough and for that iconic cinnamon sugar coating that makes Snickerdoodle cookies so special and visually appealing. Ensure your cinnamon is fresh for the most vibrant aroma and taste.
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Helpful Tools for Baking Your Best Snickerdoodles
Having the right kitchen tools can make all the difference in achieving perfect baking results. These items will help streamline your Snickerdoodle baking process, ensuring your cookies are consistently delicious and easy to make:
- Hand mixer or stand mixer: Essential for creaming butter and sugar until light and fluffy. A stand mixer makes this task effortless, while a good hand mixer is perfect for smaller batches.
- Mixing bowls: You’ll need at least two – one for wet ingredients and one for dry, to ensure thorough mixing and proper aeration.
- Cookie scoop: Ensures uniform cookie size, leading to even baking and a professional-looking finish. A 1-tablespoon scoop is ideal for this Snickerdoodle recipe.
- Parchment paper or a silicone baking mat: Prevents sticking and ensures easy cleanup, promoting an even bake and golden bottoms without scorching.
- Insulated baking sheets: These help prevent the bottoms of your cookies from browning too quickly, ensuring a soft, chewy texture throughout and preventing burnt edges.
- Wire cooling racks: Crucial for allowing cookies to cool properly and prevent them from becoming soggy on the bottom due to residual heat from the baking sheet.
Step-by-Step: How to Make Irresistible Snickerdoodles
Follow these simple steps to bake a batch of incredibly soft, chewy, and flavorful Snickerdoodles. With careful attention to each stage, you’ll achieve that classic crinkly top and perfectly balanced cinnamon-sugar taste that makes these cookies so beloved:
- Begin by preheating your conventional oven to a precise 400 degrees F (200 degrees C). This ensures the oven is at the correct temperature when the cookies go in, which is crucial for their texture. Prepare your baking sheets by lining them with parchment paper or a reliable silicone baking mat. This step ensures easy release, prevents sticking, and promotes consistent baking results.
- In a large mixing bowl, using either a hand mixer or a stand mixer fitted with the paddle attachment, cream together the softened butter, shortening, 1 1/2 cups of granulated sugar, the large eggs, and the pure vanilla extract. Beat until the mixture is light, fluffy, and well combined, typically for 2-3 minutes. Remember to scrape down the sides of the bowl as needed to ensure all ingredients are thoroughly incorporated. This creaming process adds air to the mixture, which contributes to the cookies’ light texture.
- In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Make sure these dry ingredients are thoroughly combined to ensure even distribution in the dough, which is vital for proper leavening and flavor. Gradually add this dry mixture to the wet butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can overdevelop the gluten in the flour, leading to tough rather than chewy cookies. Stop mixing as soon as no streaks of flour remain.
- Prepare the irresistible cinnamon sugar topping: in a small, shallow bowl, combine the remaining 2 tablespoons of white sugar and 2 teaspoons of ground cinnamon. Stir them together until well blended and fragrant. This coating is essential for the Snickerdoodle’s iconic flavor, aroma, and signature crinkly appearance.
- Using a cookie scoop (approximately 1 tablespoon in size), roll portions of the cookie dough into smooth, uniform balls. Then, gently roll each dough ball in the cinnamon sugar mixture, ensuring it’s thoroughly coated on all sides. This generous coating not only adds flavor but also helps create the distinctive cracked surface during baking.
- Arrange the coated cookie dough balls on your prepared baking sheets, spacing them about 2 inches apart to allow for proper spreading during baking. Overcrowding the baking sheet can lead to uneven baking and cookies sticking together.
- Bake the cookies for 8 to 10 minutes. Keep a close eye on them; Snickerdoodles are typically done when the edges are just set and lightly golden, but the centers still look soft and slightly puffy. Mine are usually perfect at exactly 8 minutes, achieving that ideal balance of soft and chewy. Avoid overbaking, as this can result in dry or hard cookies that lose their tender interior.
- Once baked, remove the cookies immediately from the hot baking sheets and carefully transfer them to wire cooling racks. This prevents further cooking from the residual heat of the pan and ensures they cool evenly, retaining their signature soft and chewy texture. Let them cool completely, though it’s hard to resist a warm Snickerdoodle straight from the oven!
More Delicious Cookie Recipes You Will Love
If you’re a fan of homemade cookies and enjoyed this Snickerdoodle recipe, be sure to explore some of my other delightful and popular cookie creations. There’s a perfect cookie for every occasion and craving!
- Chocolate Snow Cookies: Rich, fudgy, and dramatically coated in powdered sugar, these festive cookies are a true winter wonderland treat that melts in your mouth.
- Monster Cookies: A giant, satisfyingly chewy cookie packed with hearty oats, creamy peanut butter, decadent chocolate chips, and colorful M&M’s. These are a crowd-pleaser!
- Homemade Gingersnap Cookies: Spicy, crisp on the edges, and wonderfully aromatic with a warm ginger kick, perfect for pairing with a cup of tea.
- Orange Crinkle Cookies: Bright and zesty, these citrus-infused cookies are as fun to look at with their vibrant cracks as they are to eat. A refreshing twist on a classic.
Snickerdoodles
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Ingredients
Cookie Dough:
- ½ cup butter softened
- ½ cup shortening
- 1 ½ cups white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Cinnamon Sugar:
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Things You’ll Need
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Stand mixer
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Insulated baking sheets
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Mixing bowls
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Cookie scoop
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Wire cooling racks
Before You Begin
Instructions
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Preheat oven to 400 degrees. Line insulated baking sheets with parchment paper or silicone baking mat.
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Cream together butter, shortening, 1 1/2 cups sugar, the eggs, and the vanilla until light and fluffy.
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Whisk flour, cream of tartar, baking soda, and salt together in a separate bowl, then add to the butter mixture until just combined. Do not overmix.
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Mix together cinnamon sugar ingredients in a small bowl.
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Roll dough into balls (about 1 tablespoon each), then roll around in cinnamon sugar to coat completely.
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Place cookie dough balls 2 inches apart on prepared baking sheets.
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Bake for 8 to 10 minutes, or until the edges are set and lightly golden, but the centers are still soft. Remove immediately from baking sheets to a wire rack to cool.