I’ve loved snickerdoodles ever since childhood. They are the quintessential holiday cookie.
Clearly, chewy and soft is how we love our cookies. Chewy Soft Oatmeal Cookies, Chewy Triple Chocolate Chip Cookies, and Chewy Soft Pumpkin Spice Cookies? Plus, these best-ever Chewy Soft Chocolate Chip Cookies just went up and our secret is out.
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These chewy, soft snickerdoodles are my favorite recipe for snickerdoodles out of all the batches I’ve ever baked up. They’re soft, chewy, a perfect thickness (not flat!) and loaded with cinnamon goodness…
I first started baking cinnamony-sugar snickerdoodles in high school, and if I recall correctly, it was a recipe that used shortening. Fast forward to many, many, many years later. No more shortening for me.
I try my darndest to bake only with the pure goodness of butter, from cookies to flaky pie
These chewy soft snickerdoodles have made their way to Christmas parties and family gatherings, and are adored by cinnamon-sugar lovers every time.
My favorite part is that these cookies stay soft and chewy for days. No need to lose sleep over these guys – they won’t dry out or get crumbly. Go ahead and make them ahead of time for parties or gift-giving.
I whipped up several batches of these snickerdoodles, and decided to load ’em up with seasonal cinnamon chips (yum!)
If you haven’t tried Hershey’s cinnamon chips yet, I’d highly recommend running to the store before the holiday season is over. Cinna chips magically appear during the holidays and then they vanish into thin air.
I’m planning on grabbing a few more bags of cinnamon chips so I can sprinkle them into baked goodies after Christmas is over.
Fluffy, soft, chewy, and loaded with cinnamon. These cookies keep well, but don’t expect them to last long.
- 1 cup butter, softened to room temp
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2¾ cups all purpose flour
- 2 tsp cream of tarter
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup cinnamon chips
- For the coating:
- 4 TB granulated sugar
- 4 tsp ground cinnamon
- In the bowl of a stand mixer, add butter, both sugars, and mix until light and fluffy. Add eggs and vanilla extract. Mix until fully combined.
- In a separate bowl, add flour, cream of tartar, baking soda, and salt. Whisk together dry ingredients well.
- Fold dry ingredients together with the wet ingredients, until fully incorporated. Add cinnamon chips, and fold to combine.
- Cover cookie dough tightly, and chill for at least 30 minutes or until dough is cold.
- Meanwhile, mix the 4 TB sugar and 4 tsp cinnamon in a small bowl, whisk together, and set aside.
- Preheat oven to 350F. Line baking sheets with parchment paper.
- Form 1-inch balls of cookie dough, roll the balls in cinnamon-sugar coating, and place 2 inches apart on parchment-lined baking sheets.
- Bake about 8 minutes or just until bottoms of cookies are golden brown. Sprinkle tops with a bit more cinnamon sugar. Let cool on baking sheet for about 5 minutes. Transfer to cool completely on wire rack.
Source: Chew Out Loud, adapted from Food.com