Ah, Snickerdoodle cookies! Is there anything better than that heavenly combination of soft, chewy goodness and the warm aroma of cinnamon? Each time I whip up a batch of these Classic Chewy Snickerdoodle Cookies, I am instantly catapulted back to family bake-offs in the kitchen with my grandma. She had a way of making everything from scratch, and she would always say, “A pinch of this and a dash of that, my dear.” Her Snickerdoodles were infamous in our household, and each bite was like a warm hug from her. That’s why this recipe is extra special to me—it brings back those cherished memories.
What makes these cookies stand out is their delightful chewy texture and the sugar-cinnamon topping that makes your taste buds dance. They’re the perfect treat for any occasion, whether you’re hosting a cozy get-together or binge-watching your favorite series (guilty as charged!). Plus, they are surprisingly simple to make, and you probably have most of the ingredients on hand already. Let’s dive in!
What’s in Classic Chewy Snickerdoodle Cookies?
- Unsalted butter: Softened to room temperature, I love using Kerrygold for that rich flavor!
- Granulated sugar: This sweet goodness not only sweetens the cookies but helps achieve that chewy texture.
- Eggs: Large eggs add moisture and help bind the cookie dough together.
- All-purpose flour: The backbone of any cookie! Make sure to measure precisely for the best texture.
- Cream of tartar: Essential for that classic Snickerdoodle tang and ensuring a soft, chewy cookie.
- Baking soda: This is what gives our cookies that nice lift when baking!
- Salt: Just a pinch! It enhances all the flavors of the cookies.
- Vanilla extract: Because what’s a cookie without a bit of vanilla magic?
- Granulated sugar and ground cinnamon (for topping): This is where the magic happens—coating each cookie ball gives them that signature Snickerdoodle flavor!
Are Chewy Snickerdoodle Cookies Good for You?
Honestly, these Snickerdoodle Cookies are definitely more of an indulgence than a health food. But hey, everything in moderation, right? They bring joy and comfort, which I believe has its own kind of health benefits! The butter gives a satisfying richness, while eggs provide some protein. Just remember that sugar can add up quickly, so enjoy these treats as a delightful snack rather than a daily staple. If you’re looking for ways to lighten them up, consider using less sugar or even swapping some of the flour for whole wheat. But let’s be real—nothing beats the classic version!
Ingredients List
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar (plus additional for topping)
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 3 tbsp granulated sugar (for topping)
- 1 tbsp ground cinnamon (for topping)
How to Make Classic Chewy Snickerdoodle Cookies?
- First things first, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. We want to ensure easy removal!
- In a large mixing bowl, cream together the softened butter and 1 ½ cups of granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Don’t forget to stir in that magical vanilla extract.
- In another bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Don’t overmix—that’s the secret to a tender cookie!
- In a small bowl, combine the remaining 3 tablespoons of granulated sugar with the cinnamon for the topping.
- Using a cookie scoop or tablespoon, portion out the cookie dough. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the rolled balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers appear slightly underbaked. Trust me; it’s perfect!
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Snickerdoodles Secrets
- For that oh-so-chewy texture, make sure not to overbake the cookies; they’ll continue to firm up as they cool.
- Store these beauties in an airtight container for up to a week (if they last that long)!
- Feeling adventurous? Add white chocolate chips or chopped nuts to the dough for a fun twist!
If you give these Classic Chewy Snickerdoodles a try, I’d love to hear how they turn out for you! Feel free to share your baking adventures or any tweaks you make to the recipe. Happy baking, and may the aroma of cinnamon fill your home just like it does for me!
