Chewy Snickerdoodle Cookies
“Chewy Snickerdoodle cookies made with simple ingredients and a generous cinnamon sugar topping!”
Visual learner? Watch me make these chewy snickerdoodle from start to finish!
Let’s keep the Christmas treats going a lil bit longer, shall we? If you’re like me, you’re always in need of last minute menu items and I’ve got the perfect contestant!
So say hello to the Snickerdoodle! But not just any Snickerdoodles. I’m talking thick and chewy Snickerdoodle that aren’t shy with the cinnamon-sugar sprinkle and is ready to put any professional bakery to shame! Yeah, I said it! These cookies are magic!
The name alone makes me feel so happy and they come out perfect every. single. time! Oh and bonus, besides being easy to make, they stay soft and chewy for days, making them great to ship for the holidays!
Why is a Snickerdoodle called a Snickerdoodle?
I know, right! Like what the heck! Honey, I’m not sure! There are several stories out about how the name/cookie came about. But every source seems to agree that they are Dutch-German in origin and often referred to as sugar biscuits or the word Schnecke Knödel which translates to snail-dumplings. Hmmm…not the most appetizing name, but these cookies are incredible nonetheless!
Do I need cream of tartar for Snickerdoodles?
Yes. God yes! I know there are plenty of recipes out there that will give you substitutions, but to get the bomb thick and chewy texture of Snickerdoodles, cream of tartar is the ticket! It also keeps them from over-browning and gives them a slight tanginess. You can find the cream of tartar over in the spice aisle with the rest of the spices. It’s white and powdery and looks like baking powder. Get you some!
What’s the difference between sugar cookies and Snickerdoodles?
There is definitely a difference, and I prefer Snickerdoodles over sugar cookies any day of the week! Snickerdoodle cookies contain cream of tartar, which give them that signature thick and chewy texture with a slight tang. They are rolled in a mixture of cinnamon sugar instead of plain sugar like sugar cookies.
Tips on making the BEST chewy Snickerdoodle
- Sift or whisk dry ingredients very well! This recipe uses cream of tartar, baking soda, and salt as leavening, so you want to make sure that all of that gets mixed together really well. You don’t want to bite into one of those undermixed pockets of baking soda! Ick.
- To chill or not to chill the dough? Some folks say Snickerdoodles will bake up chewier if you chill the dough. Um, six words for them: Aint Nobody Got Time For That! No seriously, with this recipe, I’ve tried both, and they are super good either way! I’ll admit, though, chilling the dough does make them pretty amazing. I only do the whole chilling thing if I’m making them for someone else. If it’s just for us to enjoy at the house, I never chill them. They don’t spread out as much when you chill them. They bake up like little chubby and chewy cookies with adorable wrinkles.
- Pack on that cinnamon-sugar! Cinnamon-Sugar, yes, please! Don’t be shy when rolling them in the cinnamon-sugar mixture! Really pack it on there!
- Store them in an airtight container. To keep Snickerdoodles fresh, once they have cooled down completely, store them in an airtight container. They will bless you with days of chewiness!
You’ll love how simple and classic these chewy Snickerdoodle cookies are. They definetly belong on your holiday cookie platter!
Want more holiday cookies?
Get the Recipe: Chewy SnickerDoodle Cookies
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup butter-flavored shortening
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
- Preheat oven to 325 F. Line a cookie tray with parchement paper. Set aside.
- In a large bowl, sift or whisk together flour, baking soda, cream of tartar and salt. Set aside.
- In a large bowl, cream together butter, shortening, granulate sugar and brown sugar.
- Once creamed, mix in eggs one at at time and vanilla extract.
- Stir dry ingriendent into wet ingredients until all the flour is mix in and you have a smooth dough. (chill dough if desired. See note)
- Combine the coating mixture, by mixing together granualted sugar and cinnamon in a bowl. Set aside.
- Scoop out the dough by the tablespoon using a cookie scoop. Roll into a ball.
- Place the dough ball into the cinnamon-sugar mixture and toss until generously coated.
- Place dough on a the prepared cookie sheet 2 inches apart.
- Baked for 8-9 minutes.
- Remove from oven and let cookies sit in pan for about 2 minutes before removing to cooling rack to finish cooling.
- Onced cooled, store in an airtight container.