I had to share my Chewy Snickerdoodle Recipe that pairs tender, buttery, slightly tangy dough with a cinnamon sugar coating and a delicate crackled top that begs closer inspection.

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I never get tired of these Classic Snickerdoodles, they’re the kind of cookie that makes you wonder how simple things can be so addictive. My version leans on real unsalted butter and a touch of cream of tartar to give that slight tang you kinda expect but can’t quite explain.

This Snickerdoodle Recipe looks humble but hides tiny tricks, so one bite feels familiar and then surprises you. Sometimes I mess up the rolling, or they spread too much, and honestly those imperfect batches are the ones I reach for first.

Ingredients

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Butter: Adds richness, fat and flavor, gives soft texture; mostly fat, little protein or fiber
Granulated sugar: Main sweetener, pure carbs for quick energy, no fiber, not very nutritious
Eggs: Provide protein, moisture and structure, add richness and binding, some vitamins
All purpose flour: Gives body and chew, mostly starch carbs, small amount protein, low fiber
Cream of tartar: Acidic powder that helps tang and chew, stabilizes egg whites, no nutrition
Ground cinnamon: Adds warm spice and aroma, tiny antioxidants, minimal calories, not sweet
Baking soda: Leavening base, reacts with acid to lift cookies and brown them
Vanilla extract: Adds sweet floral flavor, small aromatic impact, no nutrients, enhances sweetness
Salt: Boosts flavor, balances sweetness, tiny sodium, improves overall taste

Ingredient Quantities

1 cup (2 sticks) unsalted butter softened

1 1/2 cups granulated sugar

2 large eggs

1 tsp vanilla extract

2 3/4 cups (about 340 g) all purpose flour

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp fine salt

1/4 cup granulated sugar for coating

2 tsp ground cinnamon for coating

How to Make this

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1. Preheat oven to 375 F and line baking sheets with parchment paper or a silicone mat so the cookies dont stick.

2. In a large bowl beat 1 cup softened unsalted butter with 1 1/2 cups granulated sugar until light and a little fluffy, about 2 to 3 minutes; use room temperature butter so it creams easier.

3. Add 2 large eggs one at a time, beating briefly after each, then stir in 1 teaspoon vanilla extract, scraping the bowl once so everything mixes.

4. Whisk together 2 3/4 cups all purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a separate bowl so the leaveners are evenly distributed.

5. Gradually add the dry mix to the butter mixture and stir until just combined, dont over mix or the cookies get tough; the dough will be soft.

6. Mix the coating in a small bowl by combining 1/4 cup granulated sugar with 2 teaspoons ground cinnamon.

7. Use a tablespoon or a cookie scoop to portion dough into balls, roll each ball in the cinnamon sugar to coat, and place them on the prepared sheet about 2 inches apart; if your kitchen is warm chill the dough 20 to 30 minutes so they dont spread too much.

8. Bake at 375 F for 8 to 10 minutes until the edges are set and the tops have crackled a little; they might look slightly underbaked in the center but thats okay, they finish while cooling.

9. Let the cookies rest on the baking sheet for 2 to 3 minutes so they set, then transfer to a wire rack to cool completely. Store in an airtight container once cool and theyll stay soft for days.

Equipment Needed

1. Rimmed baking sheet(s), lined with parchment paper or a silicone mat so cookies dont stick
2. Large mixing bowl plus a small bowl for the cinnamon sugar coating
3. Electric hand mixer or a sturdy whisk if you wanna do it by hand
4. Measuring cups and spoons for flour, sugar, eggs etc
5. Rubber spatula and wooden spoon for scraping and stirring
6. Cookie scoop or tablespoon to portion dough evenly
7. Wire cooling rack so cookies finish cooking and dont go soggy
8. Oven mitts and a kitchen timer (or your phone)

FAQ

Q: What does the cream of tartar do in snickerdoodles? A: It gives that slightly tangy taste and helps the cookies keep their soft chewy texture, it also reacts with the baking soda so you get the classic crackly top.

Q: How do I make these extra soft and chewy? A: Don’t overbake, pull them when the centers still look a bit underdone since they firm up as they cool; chill the dough 20 to 30 minutes for thicker cookies, and measure flour by spooning into the cup then leveling it so you dont add too much.

Q: Can I use salted or browned butter instead of unsalted? A: Yes, but if you use salted butter skip or reduce the added 1/2 tsp salt, and browned butter will give a richer, nutty flavor but may change spread a little so chill the dough before baking.

Q: Why did my cookies spread too much or come out flat? A: Usually cause is too-soft butter, dough not chilled, or too much sugar or flour packed in. Also check your baking soda is fresh. Fix it by chilling the dough, measuring flour properly, or lowering oven temp a few degrees.

Q: Can I freeze the dough or the baked cookies? A: Yes. Scoop and roll dough balls, freeze on a tray until solid, then store in a bag up to three months. Bake from frozen adding 1 to 2 minutes to the time. Baked cookies freeze well too, thaw at room temp.

Q: How should I store and reheat leftovers? A: Keep in an airtight container at room temp for 4 to 5 days. To freshen, warm a cookie in the oven at 300 F for 5 minutes or microwave one with a damp paper towel for 5 to 7 seconds, it makes them soft again.

Classic Snickerdoodles – Soft & Chewy Cinnamon Sugar Cookies Recipe Substitutions and Variations

Unsalted butter (1 cup): swap 1:1 with vegan buttery spread or vegetable shortening for same texture. Solid coconut oil works too 1:1 but cookies might taste faintly coconut and be a bit crisper.
Granulated sugar (1 1/2 cups): replace up to half with light brown sugar 1:1 for a chewier, more caramel flavor. Or use coconut sugar 1:1 for a less sweet, deeper note but color will darken.
Eggs (2 large): use 1/2 cup unsweetened applesauce total for both eggs, or make two flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 minutes). Flax eggs can make them slightly denser.
Cream of tartar (2 tsp): if you don’t have it, you can replace the cream of tartar plus the 1 tsp baking soda with about 4 tsp baking powder and omit the baking soda. Or for just the tang use 4 tsp lemon juice or white vinegar but that adds a bit of liquid so keep dough a touch firmer.

Pro Tips

– Chill the dough if your kitchen is warm, even just 15 to 30 minutes; colder dough spreads less so you get thicker cookies with nicer crackled tops, dont skip this if your butter got too soft.

– Measure flour the right way: spoon it into the cup and level it off, dont pack it down or youll end up with dry dense cookies, its easy to add too much without realizing.

– Pull the cookies when the edges are set but the centers still look a bit soft, theyll keep cooking on the sheet and you avoid overbaking which makes them dry and crumbly.

– For extra chew, use fully softened real butter and dont over-cream it, stop when it’s light not airy; if you want even more chew add one egg yolk or swap a couple tablespoons of the flour for an equal amount of cornstarch.

– Store cooled cookies in an airtight container with a slice of bread or a few apple slices to keep them soft longer, and if they firm up later a 6 to 8 second zap in the microwave brings back that just-baked texture.