Soft Chewy Snickerdoodles: The EASIEST Cinnamon Cookies EVER

Soft chewy snickerdoodles! Just the words bring back memories of cozy afternoons in my grandmother’s kitchen. The scent of cinnamon filled the air as she pulled a batch of these delightful classic cinnamon cookies from the oven. Each bite of these soft chewy snickerdoodles was pure comfort, a sweet escape from the everyday. This recipe is an adaptation of her classic, made even better with tips and tricks I've learned over the years.

Why You Will Love This soft chewy snickerdoodles Recipe

This recipe isn't just about cookies; it's about creating moments. These snickerdoodles are incredibly soft and chewy, boasting a delightful tang from the cream of tartar and a warm, comforting cinnamon sugar coating. They're quick to make, perfect for satisfying a sweet craving or whipping up a batch for a last minute gathering. Plus, the simple ingredients make it a recipe that’s accessible to everyone, regardless of baking experience.

The recipe is special to me because it reminds me of spending time with loved ones. Whenever I make a batch of my soft chewy snickerdoodles, memories of laughter and shared treats flood back. These aren’t just cookies; they are edible hugs!

Ingredients Needed for This soft chewy snickerdoodles Recipe

For the Dough:

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 3/4 cups all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt

For the Cinnamon Sugar Coating:

• 1/4 cup granulated sugar
• 2 tablespoons ground cinnamon

How to Make This soft chewy snickerdoodles Recipe

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3 5 minutes with an electric mixer.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. In a small bowl, combine the granulated sugar and ground cinnamon for the coating.
7. Roll the cookie dough into 1 inch balls. Then, roll each ball in the cinnamon sugar mixture, making sure it's fully coated.
8. Place the coated cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 8 10 minutes, or until the edges are lightly golden brown and the centers are still soft. Don't overbake!
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

How to Serve This soft chewy snickerdoodles Recipe

These soft chewy snickerdoodles are delicious on their own, warm from the oven. They pair perfectly with a cold glass of milk, a cup of hot coffee, or even a scoop of vanilla ice cream. For a fun twist, try serving them alongside a homemade apple cider or a spiced latte during the fall season. You can add a dusting of powdered sugar for an extra touch of sweetness

Want more cookie content? Check out our article on perfect chocolate chip cookies on Recipes Charming.

How to Store This soft chewy snickerdoodles Recipe

To keep your soft chewy snickerdoodles fresh, store them in an airtight container at room temperature. They will stay soft and delicious for up to 3 4 days. If you want to store them for longer, you can freeze them. Place the cookies in a freezer safe bag or container, and they will keep for up to 2 3 months. When ready to eat, simply thaw them at room temperature for about 30 minutes. If you want warm cookies, reheat them in a preheated oven at 350F (175C) for 5 minutes.

Tips to Make This soft chewy snickerdoodles Recipe

• For extra soft soft chewy snickerdoodles, use butter that is softened but still slightly cool.
• Don't skip the cream of tartar! It’s what gives snickerdoodles their signature tang and chewy texture.
• If you don't have cream of tartar, you can substitute it with 1 teaspoon of lemon juice or white vinegar.
• Be careful not to overbake the cookies. They should be slightly soft in the center when you take them out of the oven.
• For a richer flavor, use brown butter instead of regular softened butter.
• If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes before rolling.

Helpful Notes for This soft chewy snickerdoodles Recipe

Cream of tartar is a key ingredient in soft chewy snickerdoodles, giving them their distinctive tangy flavor and chewy texture. It also helps to prevent the sugar from crystalizing, resulting in a smoother cookie. If you can’t find cream of tartar, you can substitute it with a mixture of baking powder and an acid, such as lemon juice or vinegar.

Make sure your baking soda is fresh. Expired baking soda won’t leaven properly, resulting in flat, dense cookies.

Don't have time to bake? Follow us on Pinterest for more ideas!

Variation of This soft chewy snickerdoodles Recipe

For a fun twist, try adding 1/2 teaspoon of ground nutmeg to the cinnamon sugar mixture. This will give the cookies a warm, spicy flavor that's perfect for the holidays. You can also add chocolate chips or chopped nuts to the dough for a more decadent treat. For a seasonal variation, add pumpkin pie spice to the cinnamon sugar mixture in the fall, or peppermint extract to the dough during the Christmas season.

Frequently Asked Questions

Conclusion

These soft chewy snickerdoodles are a guaranteed crowd pleaser. Their comforting flavor and soft texture make them irresistible. Get ready to impress your friends and family with this updated twist on a classic recipe. Don’t be shy; let me know how your version of these soft chewy snickerdoodles turns out. I’m always open to your stories and comments!

Soft Chewy Snickerdoodles: The EASIEST Cinnamon Cookies EVER

Soft and chewy snickerdoodles with a delightful tang from cream of tartar and a warm, comforting cinnamon sugar coating. Easy to make and perfect for any occasion!

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 24 cookies
Category: Dessert
Cuisine: American
Diet: Vegetarian

Nutrition:

Calories: 120
Protein: 1g
Carbs: 15g
Fat: 6g

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 3/4 cups all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup granulated sugar
• 2 tablespoons ground cinnamon

Instructions

1. Preheat oven to 400F (200C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. In a small bowl, combine the granulated sugar and ground cinnamon for the coating.
7. Roll the cookie dough into 1 inch balls. Then, roll each ball in the cinnamon sugar mixture.
8. Place the coated cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 8 10 minutes, or until the edges are lightly golden brown and the centers are still soft.
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

• For extra soft cookies, use butter that is softened but still slightly cool. Don’t skip the cream of tartar! Be careful not to overbake the cookies. If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes before rolling.