There is a timeless comfort in a batch of warm Chewy Snickerdoodles fresh from the oven. My grandmother always taught me that a good cookie starts with a proper foundation, and this classic dough is no exception. We build these tender treats with room-temperature butter and a touch of brown sugar for that perfectly soft center. Once you nail this classic dough, the sweet cinnamon-sugar magic just falls right into place.
This dough requires a little bit of chilling, but that resting time is what gives these cookies their incredible texture and thick centers. The cream of tartar provides that signature tangy flavor and authentic crinkly top we all treasure. Gather your ingredients, let that butter soften properly, and get ready to bake a reliable favorite.
The Foundation of Classic Perfection
These Chewy Snickerdoodles are the epitome of traditional baking done right. We rely on classic techniques to build a dough that bakes up delightfully thick, perfectly soft, and generously coated in cinnamon spice. The foundation matters, and this recipe proves that simple ingredients create the most wonderful results.
- Authentic Texture: The cream of tartar interacts beautifully with the baking soda to create that signature chewiness.
- Rich Flavor: A mix of granulated and light brown sugar brings a lovely depth of sweetness that perfectly balances the cinnamon.
- Reliable Dough: This base is incredibly forgiving and holds its shape beautifully after a quick rest in the fridge.
Chewy Snickerdoodles
- Total Time: 1 hour 25 mins
- Yield: 36 cookies
- Diet: Vegetarian
Description
These classic snickerdoodles feature a signature tangy chew and a thick, soft center thanks to a specific blend of sugars and cream of tartar. Finished with a generous coating of cinnamon sugar, they are the ultimate nostalgic treat for any occasion.
Ingredients
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (375g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
Instructions
- In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, 1 cup of granulated sugar, and brown sugar for 1 to 2 minutes until light and fluffy.
- Add the egg, egg yolk, and vanilla extract, scraping down the sides of the bowl to ensure everything is well combined.
- Add the dry ingredients to the wet mixture and beat on low speed just until the dough forms, being careful not to overmix.
- Cover the dough tightly and refrigerate for at least 1 hour to ensure the cookies bake up thick and soft.
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
- In a small bowl, whisk together the remaining 1/4 cup sugar and 2 teaspoons of ground cinnamon.
- Scoop 1-tablespoon portions of dough and roll into 1 1/4-inch balls, then roll each ball generously in the cinnamon-sugar mixture.
- Place dough balls on the prepared sheets and bake for 8 to 10 minutes until the edges are set but the centers remain soft.
- Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack.
Notes
To ensure your cookies have the perfect crinkly top, make sure your cream of tartar is fresh, as it is the key leavening agent for that specific texture. If you prefer an even thicker cookie, you can chill the rolled dough balls for an additional 15 minutes before placing them in the oven to further prevent spreading.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Dough Base
Start with a good dough, and your cookies will always turn out beautifully. Paying attention to temperature and quality makes all the difference here.
- Unsalted Butter: You want 1 cup (230 grams) of softened butter. Room temperature butter creams perfectly with the sugar to build a tender crumb.
- Sugars: We use 1 cup (200 grams) of granulated sugar and 1/2 cup (100 grams) of packed light brown sugar. The brown sugar adds incredible moisture and chew.
- Eggs: One large egg plus one egg yolk, both at room temperature. The extra yolk creates a richer, chewier center.
- Dry Ingredients: You will need 3 cups (375 grams) of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. The cream of tartar is absolutely essential for that authentic snickerdoodle tang and chew.
- Vanilla and Cinnamon: 2 teaspoons of pure vanilla extract for the dough, plus extra ground cinnamon for the coating. Quality spices are key!
The Classic Method
Step 1: Whisk the Dry Ingredients
In a large mixing bowl, gently whisk together your flour, cream of tartar, baking soda, ground cinnamon, and salt. Mixing these foundational dry ingredients thoroughly before adding them to the wet mixture guarantees an even bake. Set this bowl aside.
Step 2: Cream the Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar together. Let the mixer run for about 1 to 2 minutes until the mixture is light and fluffy. Taking your time here builds the perfect structure.
Step 3: Add the Eggs and Vanilla
Mix in the room-temperature egg, the extra egg yolk, and the pure vanilla extract. Stop the mixer to scrape down the sides of the bowl as needed so everything blends together beautifully.
Step 4: Combine and Chill the Dough
Add your dry ingredients to the wet mixture and beat on low speed until just combined. Do not overmix! Cover the bowl tightly and refrigerate the dough for at least 1 hour. Chilling allows the flour to hydrate and keeps the cookies thick in the oven.
Step 5: Scoop and Roll
Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper. In a small bowl, whisk together 1/4 cup of sugar and 2 teaspoons of ground cinnamon. Scoop 1 tablespoon-sized portions of dough, roll them into smooth 1 1/4-inch balls, and generously coat each one in the cinnamon-sugar mixture.
Step 6: Bake and Cool
Place the coated dough balls onto your prepared baking sheets, leaving a little room between each one. Bake for 8 to 10 minutes, or until the edges are beautifully set but the centers still look incredibly soft. Let them cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack.
Foundation Secrets
If there is one thing I want you to remember, it is that technique before toppings always wins. To achieve those wonderfully thick and tender cookies, never skip the dough chilling step. A chilled dough prevents your cookies from spreading too thin on the hot baking sheets. Always measure your flour by spooning it into the measuring cup and leveling it off with a knife, as packing it down will give you dry dough.
If you happen to be baking for friends with dietary restrictions, understanding the mechanics of this dough helps you adapt perfectly; you might even want to try making gluten-free snickerdoodles using similar foundational rules! Finally, keep a close eye on your oven. You want to pull these beauties out when the tops are just barely set so that residual heat finishes the job on the pan. For an extra perspective on mastering this texture, I highly recommend reading about creating soft and chewy snickerdoodles.
Classic Twists
Once you master this beautiful foundation, you can absolutely add your own personal flair. While this classic cinnamon-sugar coating is timeless, adding a pinch of nutmeg or cardamom to the rolling sugar brings a lovely, warm depth. If you want to make these for the holidays, try pressing a single chocolate kiss into the center immediately after pulling them from the oven.
This base is strong enough to handle fun additions, too! You can mix in half a cup of butterscotch chips for a cozy autumn twist. If you love playing with seasonal flavors on a reliable dough base, you should absolutely bake a batch of our orange snickerdoodles next. The technique remains the same, but the flavor profile becomes entirely new.
Classic Enjoyment
There is nothing quite like serving these warm right off the baking sheet with an ice-cold glass of milk. They are the perfect addition to a holiday cookie tin or a comforting after-school snack. Their sturdy texture means they travel beautifully, making them ideal for shipping to loved ones or bringing to a neighborhood potluck.
If you are hosting a festive gathering, arrange these on a platter alongside some chewy pumpkin cookies for a beautiful seasonal display. You can also turn these into wonderful ice cream sandwiches by pressing a scoop of vanilla bean ice cream between two completely cooled snickerdoodles.
The Sweet Foundation
Baking a reliable batch of cookies brings so much joy to any home kitchen. These treats prove that a solid dough foundation, quality butter, and a little bit of patience yield the most wonderful results every single time. Keep practicing your creaming technique, and you will always be rewarded with tender, bakery-quality sweets.
If you love mastering essential cookie bases, be sure to try our famous swig sugar cookies next. I would love to see how your beautiful baking turns out! Share your warm, crinkly cookie photos with me on Instagram and pin this recipe to your favorite boards on Pinterest. Happy baking, friends!
