Soft and chewy Snickerdoodle cookies are a timeless treat loved by many. Their perfect balance of sweetness and a hint of cinnamon makes them irresistible. This recipe is easy to follow, using common ingredients found in most kitchens. Whether you are baking for a special occasion or simply want a delicious snack, these cookies will surely delight everyone.
How to Make Soft and Chewy Snickerdoodle Cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 3 tablespoons granulated sugar (for rolling)
Directions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set this mixture aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually mix in the dry ingredients until combined.
- In a small bowl, combine the 3 tablespoons of sugar and 1 tablespoon of cinnamon.
- Roll the dough into balls and then roll each ball in the cinnamon-sugar mixture.
- Place the rolled dough on a baking sheet and bake for 8 to 10 minutes, or until the edges are lightly browned.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
How to Serve Soft and Chewy Snickerdoodle Cookies
These cookies are best enjoyed fresh out of the oven but can also be served later. Pair them with a tall glass of milk or your favorite hot beverage for a comforting treat. You can even present them on a decorative plate during gatherings or parties.
How to Store Soft and Chewy Snickerdoodle Cookies
To keep your Snickerdoodle cookies fresh, store them in an airtight container at room temperature. They can last for about one week. For longer storage, place them in the freezer. Just make sure to separate layers with parchment paper to prevent sticking.
Tips to Make Soft and Chewy Snickerdoodle Cookies
- Ensure your butter is softened but not melted, as this helps create a nice texture.
- Do not overbake the cookies; remove them from the oven when the edges are light brown for the best chewiness.
- If you prefer a stronger cinnamon flavor, feel free to add more cinnamon to the rolling sugar.
Variation
You can add chocolate chips or nuts to the dough for an extra twist on this classic cookie. Adjust the sugar levels slightly if you add sweet ingredients like chocolate.
FAQs
Q: Can I use a substitute for butter?
A: Yes, you can use margarine or a dairy-free alternative if desired.
Q: Why do my cookies spread too much?
A: This can happen if the butter is too warm or if you don’t chill the dough before baking. Try refrigerating the dough for 30 minutes before baking.
Q: Can I double the recipe?
A: Absolutely! Just make sure to adjust the baking time if necessary and use multiple baking sheets.
Print
Soft and Chewy Snickerdoodle Cookies
Soft and chewy Snickerdoodle cookies with a perfect balance of sweetness and cinnamon, ideal for any occasion.
- Total Time: 25 minutes
- Yield: 24 cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 3 tablespoons granulated sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set this mixture aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually mix in the dry ingredients until combined.
- In a small bowl, combine the 3 tablespoons of sugar and 1 tablespoon of cinnamon.
- Roll the dough into balls and then roll each ball in the cinnamon-sugar mixture.
- Place the rolled dough on a baking sheet and bake for 8 to 10 minutes, or until the edges are lightly browned.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Best enjoyed fresh out of the oven. Store in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian