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To make soft and chewy snickerdoodle cookies, you need these key ingredients: - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 3 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - ½ teaspoon salt - ¼ cup granulated sugar (for rolling) - 2 tablespoons ground cinnamon (for rolling) These ingredients work together to create that perfect chewy texture. The butter adds richness, while the cream of tartar gives a little tang. The flour helps shape the cookie, and the sugar adds sweetness. You can enhance your snickerdoodle cookies with optional ingredients like: - Nutmeg for warmth - Chopped nuts for crunch - Mini chocolate chips for sweetness Using these optional ingredients can take your cookies to the next level. Just remember to keep the balance of flavors in mind. If you need to swap some ingredients, here are some ideas: - Use coconut oil for butter. - Replace granulated sugar with brown sugar for a deeper flavor. - For a gluten-free option, try almond or oat flour. These substitutions can change the flavor and texture. Experiment and find what works best for you! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup. In a large bowl, beat 1 cup of softened butter and 1 ½ cups of granulated sugar. Use an electric mixer for about 2-3 minutes. The mixture should become light and fluffy. Next, add 2 large eggs one at a time. Mix well after each egg. Stir in 1 teaspoon of pure vanilla extract until just combined. In a separate bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add these dry ingredients to the wet mixture. Mix on low speed or by hand until just combined. Avoid overmixing to keep the cookies soft. In a small bowl, combine ¼ cup of granulated sugar with 2 tablespoons of ground cinnamon. This will be your rolling mixture. Use a cookie scoop or tablespoon to portion the dough. Roll each portion into smooth balls. Next, roll each dough ball in the cinnamon-sugar mixture until fully coated. This adds flavor and a nice crunch to each cookie. Place the rolled dough balls on the prepared baking sheet. Make sure to space them about 2 inches apart. Bake in the preheated oven for 10-12 minutes. The edges should be set, and the tops will have small cracks. Remember, the cookies will firm up as they cool. After baking, let them cool on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps maintain their soft and chewy texture. Enjoy your delicious snickerdoodle cookies with a glass of cold milk! To make your snickerdoodle cookies chewy, focus on a few key steps. First, use room-temperature butter. This helps create a light, fluffy texture. Second, avoid overmixing the dough. Mix just until combined to keep your cookies tender. Third, watch the baking time closely. Take them out when the edges are set but the centers look soft. They continue to cook as they cool. Many home bakers make simple mistakes. One common mistake is using cold butter. This can lead to dense cookies. Another mistake is not measuring flour properly. Too much flour makes cookies dry. Also, don't skip the cream of tartar. It adds that classic snickerdoodle tang. Finally, ensure your oven is preheated. A hot oven ensures even baking. To boost flavor, use high-quality vanilla extract. You can also add a pinch of nutmeg for warmth. For a fun twist, roll the cookies in finely chopped nuts along with the cinnamon-sugar mixture. To make your cookies look great, sprinkle a little extra cinnamon sugar on top right after baking. This adds a beautiful finish and extra flavor. Pro Tips Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother dough and better incorporation of ingredients. Don’t Overmix the Dough: Mix until just combined to keep your cookies soft and chewy. Overmixing can lead to a tougher texture. Chill the Dough (Optional): For extra thick cookies, chill the dough for 30 minutes before rolling. This helps maintain their shape while baking. Adjust Baking Time for Chewy Cookies: For softer cookies, bake them until the edges are set but the centers look slightly underbaked; they will continue to firm up as they cool. {{image_4}} You can make gluten-free snickerdoodle cookies with a few simple swaps. Use a gluten-free flour blend instead of all-purpose flour. Look for one that has a good balance of starch and protein. You may also want to add a bit of xanthan gum to help with texture. Follow the same recipe, and you will have soft and chewy cookies that everyone can enjoy. Want to spice things up? You can add nuts or chocolate chips to your snickerdoodles. Chopped walnuts or pecans give a nice crunch. Chocolate chips add a rich, sweet touch. Just fold in about a cup of your choice of add-ins when you mix the dry ingredients. This variation keeps the chewy texture while adding new flavors. You can customize snickerdoodles to fit any season or mood. For a fun twist, try pumpkin spice snickerdoodles. Just add a tablespoon of pumpkin spice to the dry mix. If you love chocolate, try adding cocoa powder. Replace a third of the flour with cocoa powder for chocolatey goodness. These easy changes can make your cookies unique and exciting! To keep your snickerdoodle cookies soft and chewy, store them properly. Start by letting the cookies cool completely on a wire rack. Once cooled, layer them in an airtight container. Place parchment paper between each layer to avoid sticking. For best taste, enjoy them within a week. If you want to keep them longer, freezing is a great option. Freezing snickerdoodle cookies is simple. First, let them cool after baking. Then, place the cookies in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer the cookies to a freezer bag or an airtight container. Label it with the date. You can freeze them for up to three months and still enjoy their great taste. When you’re ready to eat frozen snickerdoodle cookies, reheating is key. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5-10 minutes. This warms them up and brings back that soft and chewy texture. Enjoy your cookies with a glass of milk for a perfect treat! To make soft snickerdoodle cookies, focus on two key steps. First, do not overmix the dough. Overmixing can make cookies tough. Mix until just combined, then stop. Second, bake them until just set. They should look slightly underbaked. This keeps them soft as they cool. Yes, you can use brown sugar. Brown sugar adds moisture, making cookies chewier. It also gives a deeper flavor. You can mix half brown and half granulated sugar for a nice balance. Snickerdoodle cookies date back to the 19th century. They likely originated in New England. The name might come from the German word "Schneckennudeln," which means snail noodles. The cookies are known for their cinnamon-sugar coating and soft texture. They became a favorite in American homes. You learned how to make soft and chewy snickerdoodle cookies. We covered essential and optional ingredients, along with tips for the perfect texture. I shared variations for gluten-free options and fun add-ins, plus storage and reheating advice. Baking cookies can be fun and easy. With practice, you can make your own tasty treats. Explore the variations and try new flavors to keep it exciting. Enjoy the journey and happy baking!

Soft & Chewy Snickerdoodle Cookies

Deliciously soft and chewy snickerdoodle cookies rolled in cinnamon sugar.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1.5 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.25 cup granulated sugar (for rolling the cookies)
  • 2 tablespoons ground cinnamon (for rolling the cookies)

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper, ensuring easy cookie removal.
  • In a large mixing bowl, beat together the softened butter and 1 ½ cups granulated sugar using an electric mixer, until the mixture is light in color and fluffy in texture, about 2-3 minutes.
  • Add the eggs to the mixture one at a time, making sure to mix well after each addition to incorporate them fully. Stir in the vanilla extract until just combined.
  • In a separate medium-sized bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until evenly blended.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand until the dough is just combined; be mindful not to overmix, as this could lead to tougher cookies.
  • In a small bowl, mix the ¼ cup granulated sugar with the 2 tablespoons ground cinnamon to create the delicious rolling coating for the cookies.
  • Using a cookie scoop or a tablespoon, take portions of the dough and roll them into smooth balls. Roll each dough ball in the cinnamon-sugar mixture until they are fully coated.
  • Place the rolled cookie dough balls on the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading during baking.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops have small cracks. Remember, the cookies will firm up to the perfect chewy texture as they cool.
  • Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

Notes

Present the cookies on a decorative platter, optionally dusting them with a light sprinkle of extra cinnamon sugar for an appealing finish. Pair with a tall glass of cold milk for a delightful treat!
Keyword cookies, dessert, snickerdoodle