Chewy Soft Snickerdoodles
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 mins
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Total Time
18 mins
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Servings
30 cookies
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Calories
180 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Chewy Soft Snickerdoodles
Description
This Chewy Soft Snickerdoodles recipe begins by creaming softened butter with granulated and light brown sugars until fluffy, forming a rich base dough. Eggs and vanilla extract are incorporated before folding in a mixture of all-purpose flour, cream of tartar, baking soda, salt, and cinnamon chips. Chilling the dough helps it hold shape and flavors meld.
Before baking, balls of dough are rolled in a cinnamon-sugar blend that lightly caramelizes during cooking, adding a delicate crunch and spice on the exterior. The cookies bake at 350°F until just golden on the bottom while retaining a soft, chewy texture inside. They continue setting slightly as they cool on baking sheets.
The cinnamon chips enhance the warm spice notes, making these cookies distinctly flavorful without being overpowering. This treat works well as a comforting dessert or to accompany a hot beverage.
Recipe notes emphasize proper butter temperature to avoid greasy dough, timing the cinnamon-sugar coating application to maintain texture, and not overbaking to preserve chewiness. Batter chilling is essential for shaping and texture.
Ingredients
- 1 cup butter softened to room temp
- ¾ cup granulated sugar
- ¾ cup light brown sugar tightly packed
- 2 large egg
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 2 tsp cream of tartar
- 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
- Ensure butter is softened to room temperature but not melted for proper dough texture.
- Roll dough balls in cinnamon-sugar just before baking to prevent moisture absorption and maintain coating texture.
- Do not overbake; cookies may look slightly underdone when removed but will firm up while cooling, preserving softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 116mg | 5% |
| Potassium | 76mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 16g | 32% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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