The best soft and chewy snickerdoodles cookie recipe that is coated with cinnamon and sugar. And it’s an easy snickerdoodle recipe to make!
For the past month, my daughter has been asking me to make snickerdoodle cookies. I made this easy snickerdoodle recipe, and they are so good! They are seriously the best snickerdoodles I’ve ever had! And they are the best soft and chewy snickerdoodles. We loved them so much that I made them three times within two weeks. Mostly we just ate them, but we did give some away to neighbors too.
Before explaining how to make this snickerdoodle recipe, here are the answers to some questions that are asked regularly about snickerdoodles.
What Is The Difference Between A Sugar Cookie And A Snickerdoodle?
Snickerdoodles are sometimes referred to as sugar cookies, but there is a difference between the two. The main difference is that snickerdoodles are rolled in a cinnamon sugar mixture making them more cinnamon flavored. Sugar cookies don’t have any cinnamon in them.
Another difference is the cream of tartar. When I make sugar cookies, I use cream of tartar. But this is a chewy snickerdoodle recipe without cream of tartar. However, there are sugar cookie recipes that don’t use cream of tarter, and there are snickerdoodle recipes that do use cream of tartar. So it really depends on the recipe when it comes to cream of tartar.
Why Did My Snickerdoodles Go Flat?
There are some reasons that snickerdoodles go flat. Here are a few solutions to help ensure that your snickerdoodles don’t go flat.
Baking with cold dough will prevent the dough from spreading, so be sure to chill the dough for an hour or two before baking.
I roll my dough into a circle, but you could try making the dough taller and more like a cylinder. This will help so the middle of the snickerdoodle cookie stays soft and chewy.
Make sure not to over-cream the butter and sugar mixture in the mixer. Only mix it for a minute or two to make sure it’s combined and to ensure it’s not over-mixed.
Can You Freezer Snickerdoodles?
Yes, you can freeze snickerdoodle cookie dough balls.
To do this, first roll the dough into balls, then place them on a cookie sheet and put them in the freezer for 1-2 hours to flash freeze them. Flash freezing helps so the cookie dough balls don’t stick together in one big lump when frozen.
Transfer the cookies to a freezer bag, label the outside and place the bag in the freezer for up to 3 months.
To bake the cookies, thaw them in the refrigerator overnight, then roll the balls in the cinnamon sugar topping. Place them on a cookie sheet prepared with parchment paper and bake them according to the snickerdoodle cookie recipe.
Here is the process how to make the best snickerdoodle cookies. This is a chewy snickerdoodle recipe without cream of tarter.
First, prepare the dough by using the recipe below. Once the snickerdoodle cookie dough is formed, roll the dough into 1-inch balls. Then roll the balls in the cinnamon sugar mixture and place them on a cookie sheet that has been prepared with parchment paper.
Bake cookies at 350 degrees for 8-10 minutes. I always take my cookies out at 8 minutes because I like them really soft and chewy. The snickerdoodles may not look like they are done, but once you take them out and let them sit on the cookie pan for a few minutes, they always turn out just right, which is soft and chewy inside.
After cooling for a few minutes on the cookie sheet, place the snickerdoodles on a cooling rack to cool completely.
Here is the best soft and chewy snickerdoodles cookie recipe:
- 1 cup butter softened
- 1 1/4 cups granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- CINNAMON SUGAR TOPPING:
- 4 Tbsp granulated sugar
- 1 1/2 tsp cinnamon
- Using a mixer, cream together the butter, 1 1/4 cups sugar and the 1/4 cup of brown sugar. Add in the eggs one at a time and mix after egg is added. Then add the vanilla extract and mix until combined.
- In a different medium bowl, mix together the flour, baking powder, salt and 1 tsp cinnamon.
- Gradually add the dry ingredients to the wet mixture and mix until combined.
- To make it easier to roll the dough into balls, cover the bowl with plastic wrap and place in the refrigerator for 15-30 minutes.
- Make the cinnamon sugar topping by combining the 4 Tablespoons sugar and 1 1/2 teaspoons cinnamon in a small bowl.
- Roll the dough into 1-inch balls. Then roll the balls in the cinnamon sugar mixture and place them on a cookie sheet that has been prepared with parchment paper. Bake cookies at 350 degrees for 8-10 minutes.
- Place the Snickerdoodles on a cooling rack to cool completely.
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