If you have a soft spot for cookies that balance just the right touch of sweet spice with an irresistibly tender bite, then these chewy snickerdoodle cookies are about to become your new obsession. With their perfectly crisp edges and lusciously chewy centers, these cookies take the classic snickerdoodle to a whole new level of deliciousness. The warm cinnamon aroma fills your kitchen while baking, and each bite melts in your mouth, making them an all-time favorite whether for a cozy afternoon treat or a special dessert for guests.

chewy snickerdoodle cookies Recipe - Recipe Image

Ingredients You’ll Need

Keeping things simple is the magic behind the best chewy snickerdoodle cookies. Each ingredient plays a crucial role in building the perfect texture and flavor profile—whether it’s the tangy cream of tartar giving the signature tang, or the duo of brown and granulated sugars providing moistness and crunch.

All-purpose flour (2 3/4 cups): The base that supports the cookie’s soft yet sturdy structure.
Baking soda (1 tsp): Helps the cookies spread just right and develop that tender crumb.
Cream of tartar (1 tsp): The classic snickerdoodle secret that adds a gentle tang and chewiness.
Ground cinnamon (2 tsp plus extra): Infuses a warm spice into both the dough and the sugary coating for authentic flavor.
Unsalted butter, softened (1 cup): Adds richness and moisture, making every bite delightfully soft.
Granulated sugar (1 cup): Sweetens and helps form the perfect crisp edges.
Brown sugar, packed (1/2 cup): Brings a subtle caramel note and keeps the center chewy.
Large eggs (2): Bind the mixture together while contributing to the chewy texture.
Pure vanilla extract (1 tsp): Enhances all the flavors with its sweet, fragrant warmth.

How to Make chewy snickerdoodle cookies

Step 1: Preheat and Prepare Your Dry Ingredients

Start by preheating your oven to 350°F (175°C) so it’s ready when your dough is mixed. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and ground cinnamon until evenly combined. This ensures each cookie will have that consistent snickerdoodle flavor and texture we all love.

Step 2: Cream the Butter and Sugars

In a separate large bowl, beat the softened butter with both the granulated and brown sugars until the mixture is fluffy and light. This creates a smooth base that traps small air pockets, which will give your cookies their tender, chewy texture.

Step 3: Add Eggs and Vanilla

Mix in the eggs one at a time, beating well after each addition. Then add the vanilla extract and continue to mix until everything is fully combined; these wet ingredients add moisture and richness to the dough.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients, stirring gently until just incorporated. Avoid overmixing here—this is key to keeping your chewy snickerdoodle cookies soft and tender instead of dense or tough.

Step 5: Shape and Roll in Cinnamon Sugar

Form dough balls about 1 to 2 inches wide, then roll each ball in a cinnamon-sugar mixture (a simple blend of additional ground cinnamon and granulated sugar). This coating forms the signature crackly, flavorful crust that makes snickerdoodles so distinctive.

Step 6: Bake Until Edges Are Golden

Place the dough balls on a parchment-lined baking sheet, spacing them evenly, and bake for about 8 to 10 minutes. They should be golden around the edges but still look slightly underbaked in the center—that’s the secret to keeping them chewy once cooled.

How to Serve chewy snickerdoodle cookies

Garnishes

Sprinkle a little fresh cinnamon over the cookies right after baking for an extra pop of spice and aroma. A delicate dusting of powdered sugar can add a festive touch if you’re serving them for a special occasion.

Side Dishes

These chewy snickerdoodle cookies pair beautifully with a cup of your favorite coffee, a warm chai latte, or even a creamy glass of cold milk. For a more decadent treat, serve alongside vanilla ice cream or a scoop of cinnamon-spiced whipped cream.

Creative Ways to Present

For parties, you can sandwich these chewy snickerdoodle cookies with cinnamon buttercream or cream cheese frosting for a delicious twist. You could also break them into chunks and mix them into yogurt or use as delightful chunks in a warm bread pudding.

Make Ahead and Storage

Storing Leftovers

Keep your chewy snickerdoodle cookies fresh by storing them in an airtight container at room temperature. Adding a slice of bread inside the container helps maintain moisture, preserving the soft chewiness for days.

Freezing

You can freeze baked cookies or dough balls. Place baked cookies in a freezer-safe container between layers of parchment paper, and freeze for up to three months. For dough, scoop and roll the balls, then freeze them on a tray before transferring to a freezer bag—bake directly from frozen by adding a minute or two to the baking time.

Reheating

Warm your cookies briefly in a microwave (about 10 seconds) or a low oven (around 300°F for 5 minutes) to revive their freshly-baked softness and chewy charm—perfect for a quick sweet pick-me-up.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can substitute salted butter, but be sure to reduce or omit any additional salt from your recipe to avoid an overly salty cookie. Unsalted butter gives you more control over the flavor balance.

What makes snickerdoodles chewy rather than crisp?

The combination of cream of tartar and the balance of brown sugar to granulated sugar helps create that signature chewy texture. Slightly underbaking the cookies ensures they stay soft rather than turning crunchy.

Can I add anything extra to these chewy snickerdoodle cookies?

Definitely! Some people love adding chopped nuts like pecans or walnuts for crunch, or even white chocolate chips for bursts of sweetness. Just be mindful of how add-ins might affect baking time and texture.

How do I prevent my cookies from spreading too much?

Chilling the cookie dough for 30 minutes before baking helps control spreading. Also, using parchment paper and measuring flour accurately contributes to cookies holding their shape well.

Are chewy snickerdoodle cookies gluten-free possible?

You can try substituting the all-purpose flour with a gluten-free baking blend, but results may vary. Adding a little xanthan gum and reducing the oven temperature slightly can help the texture come out closer to the classic chewy snickerdoodle cookies.

Final Thoughts

Nothing beats the warm, comforting, and utterly delicious experience of biting into a chewy snickerdoodle cookie fresh from the oven. They are wonderfully easy to make, delightfully addictive, and a perfect treat to share with friends and family. I highly recommend giving this recipe a try, because once you taste these, you’ll have a new go-to cookie that’s simply impossible to resist.

chewy snickerdoodle cookies Recipe

★★★★★

4.9 from 11 reviews

Author: Thomas
Total Time: 25 minutes
Yield: 24–30 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These chewy snickerdoodle cookies feature a soft, buttery texture with a delicate cinnamon-sugar coating. Perfectly balanced with a hint of tang from cream of tartar, they remain tender and chewy even days after baking. Ideal for a comforting treat or sharing with friends and family.

Ingredients

Scale

Dry Ingredients

2 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
2 tsp ground cinnamon (plus extra for rolling)

Wet Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 tsp pure vanilla extract

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and 2 teaspoons of ground cinnamon until thoroughly combined. This mixture provides the base and signature flavor of the cookies.
Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture becomes fluffy and light. This step incorporates air, yielding a tender texture.
Add Eggs and Vanilla: Add the eggs one at a time into the butter-sugar mixture, beating well after each addition. Then mix in the pure vanilla extract until the batter is smooth and well combined.
Combine Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently with a spatula or spoon. Mix just until combined to avoid overworking the dough, which can make the cookies tough.
Prepare Dough Balls: Scooping dough balls about 1 to 2 inches wide, roll each ball in a cinnamon-sugar mixture (made by combining additional ground cinnamon with granulated sugar) to coat evenly.
Bake: Place the cinnamon-coated dough balls on a parchment-lined baking sheet, spaced about 2 inches apart. Bake in the preheated oven for 8 to 10 minutes, or until the edges turn golden while the centers remain slightly soft and underbaked.
Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely. This helps set the chewy texture.

Notes

Ensure butter is softened but not melted for proper creaming with sugars.
Do not overmix the dough to maintain chewiness.
Rolling the dough in cinnamon sugar adds an extra layer of flavor and classic snickerdoodle look.
Baking slightly underdone in the center ensures a moist, chewy texture after cooling.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 8-10 minutes
Category: Dessert
Method: Baking
Cuisine: American