Chewy Soft Snickerdoodles
- By Amy Dong
- Updated Dec. 19, 2024
These Chewy Soft Snickerdoodles are perfectly chewy, wonderfully soft, and just the right thickness. Loaded with cinnamon-sugar goodness, they are the quintessential holiday cookie that stays fresh for days!
In This Article
This post may contain affiliate links, at no additional cost to you.
Why This Recipe Stands Out
These chewy soft snickeroodles are a holiday season favorite. They’re a classic cookie that everyone loves. Here’s why this recipe is the best:
- Quick and Easy: We love easy cookie recipes that taste great, and this recipe is just that. Plus, you can make it from scratch in under 20 minutes!
- Super Soft & Chewy: These cookies are the perfect texture – soft, chewy, and absolutely delicious, a lot like our Chewy Triple Chocolate Chip Cookies.
- Stays Fresh: My favorite part is that these cookies stay soft and chewy for days. They won’t dry out or get crumbly just like these Soft Chocolate Chip Cookies.
- Make-Ahead Friendly: Easily make these snickerdoodles ahead of time and enjoy them during the holiday season!
- Great for Gifting: These snickerdoodles are perfect for cookie exchanges and even gift-giving, like our Rolo Pretzels.
Key Recipe Ingredients
- Butter – It gives our cookies a rich, buttery flavor and helps to keep them soft and chewy.
- Cream of Tartar – This may not be an ingredient you use every day, but it’s essential for Snickerdoodle cookies. It reacts with the baking soda to give the cookies their characteristic chewy texture and tangy flavor.
- Eggs – They help to bind the dough together and add moisture, resulting in a soft, chewy cookie.
- Light Brown Sugar – This is what gives our cookies that beautiful, golden color and a hint of caramel flavor.
Substitutions And Variations
Here are some of our favorite variation and substitution ideas:
- Chips: If you can’t find cinnamon chips in your local grocery store, you can substitute them with butterscotch chips or white chocolate chips. Also see our White Chocolate Chip Macadamia Nut Cookies.
- Add Nuts: If you like a bit of crunch in your cookies, try adding 1 cup of chopped roasted chopped pecans or walnuts. They add a delicious crunch, as with our popular Pecan Sandies Recipe.
- Sprinkles: Feel free to add colorful and festive sprinkles on top prior to baking.
Step-By-Step Recipe Instructions
- In the stand mixer, cream the butter and sugars. Add eggs and vanilla.
- In a separate bowl, whisk together the dry ingredients.
- Fold the dry ingredients into the wet ingredients. Add cinnamon chips and fold to combine.
- Chill the dough. In a small bowl, mix sugar and cinnamon and set aside.
- Roll the chilled dough into 1-inch balls and coat them in the cinnamon-sugar mixture.
- Bake in a preheated oven at 350F for about 8 minutes or just until the bottoms of the cookies are golden brown. Allow cookies to cool before serving.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our favorite prep-ahead strategies for this recipe:
- Chill the Dough: The cookie dough can be made in advance and chilled in the refrigerator. Just be sure to cover it tightly. When you’re ready to bake, let the dough sit at room temperature for a few minutes to soften slightly before rolling it into balls.
- Make Entirely Ahead: I love how these cookies stay soft for days! This means you can easily make and store them in an airtight container for up to a week.
Commonly Asked Questions
Why do I have to add cream of tartar in this recipe?
Cream of tartar is an acidic ingredient that, when combined with baking soda, helps to give the cookies their chewy texture and also acts as a stabilizer. It’s a key ingredient in traditional snickerdoodle recipes.
Can I use something else instead of cinnamon chips?
If you can’t find cinnamon chips, you can use white chocolate chips and add 1-2 teaspoons of ground cinnamon to the dough. This will give you a similar flavor to the cinnamon chips.
Why do I need to chill the dough?
Chilling the dough is essential for this Snickerdoodle recipe. It helps to solidify the butter in the dough, which prevents the cookies from spreading too much while baking. It also allows the flavors to meld and results in a chewier texture.
How do I know when the cookies are done?
The cookies are done when the bottoms are golden brown. Be careful not to over-bake them, as they will continue to set as they cool on the baking sheet.
How long do these cookies keep?
These chewy soft Snickerdoodles can be kept in an airtight container at room temperature for up to 1 week.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Chewy Soft Snickerdoodles
These snickerdoodles are super chewy, soft, and fluffy. They stay chewy for days, and are perfect for gift-giving and making ahead for parties. Load them up with cinnamon chips, for an extra special treat.
Ingredients
- 1 cup butter, softened to room temp
- ¾ cup granulated sugar
- ¾ cup light brown sugar, tightly packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¾ 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
Instructions
- 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.
Notes
- Make sure your butter is softened to room temperature, but not melty at all.
- Roll your dough balls in the cinnamon-sugar coating just before baking, not earlier. This will keep the coating from absorbing too much moisture.
- Be careful not to over-bake your cookies. They may still look a little underdone when you take them out of the oven, but they’ll continue to cook as they cool. This is the key to achieving that chewy, soft texture.
- This recipe is part of our 25 Best Holiday Cookies Collection.
Nutrition (per serving)
Calories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 116mg | Potassium: 76mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 207IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 1mg
More to Bake And Eat
- Snickerdoodle Bread – This rich Snickerdoodle Bread is THE way to enjoy the flavor of snickerdoodles in breakfast/brunch form! Topped with a crisp cinnamon sugar crust.
- Snickerdoodle Muffins – If you’re a Snickerdoodle fan, you’ll adore these Snickerdoodle Muffins. They’re a wonderful breakfast/brunch item for any holiday gathering.
- Snickerdoodle Ice Cream – Snickerdoodle Ice Cream tastes like your favorite Snickerdoodle cookies, but it’s cool and creamy in ice cream form.
- Chewy Snickerdoodle Bars – These Chewy Snickerdoodle Bars are a must-try during the fall/winter seasons! They’re chewy, cinnamony, and perfect for the holidays.