Go Back
–+ servings
a stack of chewy snickerdoodles on a light background
Print Recipe
4.75 from 16 votes

Chewy Snickerdoodle Recipe

This chewy snickerdoodle recipe is among our very favorite cookies. They're simple and perfect and equally great for kids and newly middle-aged women who just want a lightly sweet, totally frank cookie if you don't mind. Would make up to 48 cookies if you didn't eat any of the batter, but come on.
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Cookies + Bars
Cuisine: American
Keyword: chewy snickerdoodle recipe
Servings: 40
Calories: 107kcal
Author: Carolyn Gratzer Cope

Ingredients

For the cookies

  • 2 ¾ cups (330 grams) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (224 grams) butter, softened
  • 1 ½ cups (300 grams) granulated sugar
  • 2 large eggs

For the coating

  • 3 tablespoons (38 grams) granulated sugar
  • 3 teaspoons ground cinnamon

Instructions

  • Preheat oven to 400°F with a rack in the center.
  • Into a medium bowl, sift together the flour, cream of tartar, baking soda and salt. Set aside.
  • In a large bowl or a stand mixer fitted with the paddle, mix the butter, sugar and eggs until light and fluffy, about three minutes. (Start on low speed and increase to medium.)
  • On low speed, beat in flour mixture until just combined. Do not overmix.
  • Chill dough for 10 minutes.
  • For the coating, stir together sugar and cinnamon on a small plate. Using your hands, roll dough into 1-inch balls and roll each ball in coating to cover completely.
  • Place cookies 2-3 inches apart on ungreased baking sheets and bake for about 8 minutes, until set but still soft. Cool slightly on pan before removing to a cooling rack.

Notes

  1. For even chewier cookies, you can substitute bread flour for some or all of the all-purpose flour.
  2. One cup of butter = 2 sticks = 16 tablespoons = 224 grams.
  3. With so few ingredients, quality really makes a difference. You can use any butter, but a cultured one from grass-fed cows will level up your cookies. It sounds fancy but isn't — for example, Kerrygold is widely available and not super-expensive.
  4. Same goes for good eggs.
  5. Cream of tartar is an acidic byproduct of winemaking. It plays a couple of critical roles in this recipe, contributing to leavening, giving the cookies their characteristic tang, and keeping them chewy by preventing the sugar from crystallizing.
  6. Note that sugar is called for twice in this recipe, once for the cookie dough and once for the coating.
  7. I'm not one to mess with perfection, but occasionally we like to dip one side of these cookies in melted chocolate. You can melt chocolate chips on half power in the microwave, dip the cookies, and then place on parchment to let them set.
  8. They're at their peak of soft chewiness the day they're made, but they'll keep well in an airtight container at room temperature for two to three days. Or wrap well and freeze for up to three months.
  9. Alternatively, shape the dough into balls and freeze on baking sheets until solid, then transfer to an airtight container and keep frozen for up to a few months. Remove them from the freezer about 30 minutes before baking to give the outsides a chance to defrost, then roll in cinnamon sugar and bake. They may need an extra couple of minutes in the oven.

Nutrition

Calories: 107kcal | Carbohydrates: 14.9g | Protein: 1.3g | Fat: 4.9g | Fiber: 0.3g