Welcome aboard the journey to perfect chewy snickerdoodle cookies! As your culinary captain, I’m thrilled to navigate you through the flight plan for creating these classic, cinnamon-sugar delights. Fasten your aprons and prepare for takeoff as we ascend into a world of buttery goodness and crispy edges.
Our flight path will ensure each cookie reaches cruising altitude with a soft, chewy center that’s sure to delight your taste buds. These chewy snickerdoodle cookies are a first-class treat, guaranteed to make your kitchen the runway for irresistible homemade cookie aromas. So, let’s embark on this baking adventure and bring these delicious, sweet confections to new heights with our easy snickerdoodle recipe.
Snickerdoodle cookies are a timeless classic, cherished for their delightful combination of a soft, chewy center and a crispy, golden edge. These beloved treats are rolled in a cinnamon-sugar mixture, giving them a signature sweet and spicy flavor that is simply irresistible. The key to their unique texture lies in the use of cream of tartar, which adds a subtle tang and ensures the perfect chewiness.
Our easy chewy snickerdoodle recipe takes the guesswork out of baking, guiding you step-by-step to achieve perfect results every time. With simple ingredients you probably already have in your pantry, these soft and chewy snickerdoodle cookies are quick and convenient to make. Imagine biting into a freshly baked snickerdoodle, still warm from the oven, with its melt-in-your-mouth texture and heavenly aroma filling your home.
Perfect for holiday baking, cookie exchanges, or just satisfying a sweet craving, snickerdoodle cookies are a versatile treat that everyone loves. Their delightful crackled tops and rich, buttery flavor make them a standout on any cookie platter. Plus, they stay soft and delicious for days, making them an excellent choice for make-ahead baking.
Ingredients
Cookie Batter:
- 1 Cup Butter, softened
- 1/2 Cup White Sugar
- 2/4 Cup Brown Sugar (equivalent to 1/2 Cup packed)
- 2 Eggs
- 2 Tsp Vanilla Extract
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- 1 Tsp Lemon Juice
- 1 Tsp Cinnamon
- 2 3/4 Cups Flour
Cinnamon Sugar:
- 1/2 Cup Sugar
- 2 Tsp Cinnamon
Nutritional Facts
Amount per Serving (24 total)
- Calories: 161
- Fat: 7 Grams
- Carbohydrates: 23 Grams
- Protein: 2 Grams
Allergens:
- Contains dairy (butter, eggs)
- Contains wheat (all-purpose flour)
- May contain traces of nuts (if prepared in a kitchen where nuts are present)
It’s important to note the presence of common allergens such as dairy and wheat in the ingredients. Additionally, cross-contamination with nuts is possible, so individuals with nut allergies should exercise caution when consuming these soft snickerdoodle cookies. Enjoy these perfectly soft and chewy snickerdoodle cookies, and for those mindful of calorie intake, be aware of the nutritional content.
Instructions
Pre-flight Check:
Preheat your oven to 375°F (190°C).
Line baking sheets with parchment paper or lightly grease them.
Engage the Engines:
In a large mixing bowl, cream together 1 cup of softened butter, 1/2 cup white sugar, and 2/4 cup brown sugar until the mixture becomes light and fluffy.
Add the Passengers:
Gradually add the 2 eggs, one at a time, mixing well after each addition.
Stir in 2 teaspoons of vanilla extract.
Boost the Power:
Add 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of lemon juice, and 1 teaspoon of cinnamon to the mixture.
Mix until all the ingredients are well incorporated.
Load the Cargo:
Gradually add 2 3/4 cups of flour to the wet mixture, mixing slowly to avoid clumps. Continue mixing until the dough comes together and is smooth.
Prepare for Takeoff:
In a separate small bowl, combine 1/2 cup sugar and 2 teaspoons of cinnamon to create the cinnamon sugar coating.
Shape the Flight Crew:
Using a spoon or your hands, scoop out small to medium-sized portions of the dough and roll them into perfectly round balls.
Suit Up the Crew:
Roll each dough ball in the cinnamon sugar mixture until fully coated.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Into the Oven (Cleared for Takeoff):
Bake in the preheated oven at 375°F (190°C) for about 10 minutes, or until the edges are lightly golden and the centers are set.
Cool on the Tarmac:
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Preparations
Step 1: Creaming the Butter and Sugars
Begin by creaming together softened butter, rich brown sugar, and sweet white sugar in a large mixing bowl. Whip the ingredients together until they form a creamy and luxurious mixture, promising decadently rich snickerdoodle cookies with every bite.
Step 2: Incorporating the Eggs and Vanilla
Gradually add the eggs to the creamed mixture, one at a time, allowing each egg to blend seamlessly into the batter before adding the next. As you mix, infuse the dough with a delicate hint of pure vanilla extract, ensuring each cookie is imbued with a delightful aroma and flavor reminiscent of a warm embrace.
Step 3: Adding Flavorful Enhancements
Sprinkle in baking soda, fresh lemon juice, a pinch of salt, and a generous dash of ground cinnamon. These aromatic additions lend depth and complexity to the dough, promising a symphony of flavors with each delicious bite of homemade snickerdoodle cookies.
Step 4: Incorporating the Flour
Gradually add the all-purpose flour to the mixture, taking care to incorporate it slowly and evenly. This ensures a smooth and uniform cookie dough without any unsightly clumps, guaranteeing a perfect texture in every snickerdoodle cookie.
Step 5: Creating the Cinnamon Sugar Coating
In a separate mixing bowl, combine granulated sugar and aromatic ground cinnamon to create a fragrant cinnamon sugar mixture. This sweet and spicy blend will coat each cookie, infusing them with irresistible flavor and a tantalizing crunch.
Step 6: Shaping and Baking
Using a spoon or your hands, portion out small to medium-sized portions of the dough and roll them into perfectly round balls. Roll each ball in the cinnamon sugar mixture until fully coated, then place them on a greased or parchment-lined baking tray.
Step 7: Baking to Perfection
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and bake the cookies for approximately 10 minutes. As they bake, your kitchen will be filled with the irresistible aroma of cinnamon and sugar, promising a delightful treat that is both delicious and comforting.
Step 8: Serving and Enjoying
Once baked to a golden perfection, remove the cookies from the oven and allow them to cool slightly before serving. These chewy snickerdoodle cookies are the perfect dessert for any occasion, boasting a perfect blend of chewiness, warmth, and spice that is sure to delight everyone who indulges in them.
This recipe guarantees that you’ll achieve perfectly soft and chewy snickerdoodle cookies without cream of tartar. Cream of tartar is a common ingredient in traditional snickerdoodle recipes, known for giving these cookies their signature tangy flavor and chewy texture. However, this recipe for chewy snickerdoodle cookies without cream of tartar achieves the same delightful results using a combination of baking soda, baking powder, and lemon juice. Our easy snickerdoodle recipe ensures a soft center and crispy edges, making it one of the best chewy snickerdoodle cookie recipes you’ll ever try. Whether you’re a fan of chewy pumpkin snickerdoodle cookies, chewy ginger snickerdoodle cookies, or simply looking for the best soft snickerdoodle cookies, this recipe has got you covered.
For more cookie inspiration, explore chewy chocolate chip cookies, soft snickerdoodle recipe no egg, soft pumpkin snickerdoodle cookies, soft gooey snickerdoodle cookies, and more. If you’re wondering, “Are snickerdoodle cookies supposed to be soft?” The answer is yes, with our recipes ensuring a soft, chewy texture every time.
Additional Tips
- For the perfect texture and taste, stick to using all-purpose flour. While bread flour might seem tempting, it can lead to undesired cakey cookies that simply don’t live up to our standards of perfection. Using the right flour is crucial for achieving the best chewy snickerdoodle cookies.
- And here’s a little secret ingredient that takes our cookies to the next level: fresh lemon juice. Don’t worry, you won’t taste the lemon in the batter, but it works its magic behind the scenes, enhancing the chewiness of each delightful bite. However, if you prefer to skip it, feel free to do so without compromising on flavor. Happy baking with our easy snickerdoodle recipe!
- If you’re not ready to indulge in freshly baked cookies just yet, fear not! Our Snickerdoodle cookie dough freezes beautifully, allowing you to savor the homemade goodness for up to 3 months. Just pop it in the freezer, and when the craving strikes, simply thaw and bake to enjoy warm, gooey cookies anytime.
Frequently Asked Questions (FAQ)
My Cookies Turned Out Cakey?
If your cookies turned out cakey, it could be because of using the wrong type of flour. Make sure to use all-purpose flour, as bread flour can make the cookies cakey. Additionally, over-mixing the dough or adding too much flour can also result in a cakey texture.
Why Do You Add Lemon Juice To The Dough?
The lemon juice helps to make the cookies chewier by reacting with the baking soda. You won’t taste the lemon in the cookies, but it helps create the perfect texture. However, if you prefer, you can leave it out.
What If I Don’t Have Parchment Paper?
If you don’t have parchment paper, you can lightly grease your baking sheets with butter or a non-stick cooking spray to prevent the cookies from sticking.
What Can I Substitute For Vanilla Extract If I Don’t Have Any?
If you don’t have vanilla extract, you can substitute it with an equal amount of almond extract, or a smaller amount of maple syrup or honey for a different flavor. You can also omit it, though the cookies may lack a bit of depth in flavor.
How Do You Know When The Cookies Are Done Baking?
The cookies are done when the edges are lightly golden and the centers are set but still slightly soft. They will continue to firm up as they cool on the baking sheet.
Chewy Snickerdoodle Cookies
Description
Snickerdoodle cookies are a timeless classic, cherished for their delightful combination of a soft, chewy center and a crispy, golden edge. These beloved treats are rolled in a cinnamon-sugar mixture, giving them a signature sweet and spicy flavor that is simply irresistible. The key to their unique texture lies in the use of cream of tartar, which adds a subtle tang and ensures the perfect chewiness. Perfect for holiday baking, cookie exchanges, or just satisfying a sweet craving, snickerdoodle cookies are a versatile treat that everyone loves. Their delightful crackled tops and rich, buttery flavor make them a standout on any cookie platter. Plus, they stay soft and delicious for days, making them an excellent choice for make-ahead baking.
Ingredients
Cookie Batter
Cinnamon Sugar
Instructions
- Pre-Flight Check (Creaming the Butter and Sugars):
Begin by creaming together softened butter, rich brown sugar, and sweet white sugar in a large mixing bowl. Whip the ingredients together until they form a creamy and luxurious mixture, promising decadently rich cookies with every bite. - Engage The Engines (Incorporating the Eggs and Vanilla):
Gradually add the eggs to the creamed mixture, one at a time, allowing each egg to blend seamlessly into the batter before adding the next. As you mix, infuse the dough with a delicate hint of vanilla extract, ensuring each cookie is imbued with a delightful aroma and flavor reminiscent of a warm embrace. - Boost The Power (Adding Flavorful Enhancements):
Sprinkle in baking soda, fresh lemon juice, a pinch of salt, and a generous dash of cinnamon. These aromatic additions lend depth and complexity to the dough, promising a symphony of flavors with each delicious bite. - Add the Passengers (Incorporating the Flour):
Gradually add the flour to the mixture, taking care to incorporate it slowly and evenly. This ensures a smooth and uniform dough without any unsightly clumps, guaranteeing a perfect texture in every cookie. - Prepare For Takeoff (Creating the Cinnamon Sugar Coating):
In a separate mixing bowl, combine granulated sugar and aromatic cinnamon to create a fragrant cinnamon sugar mixture. This sweet and spicy blend will coat each cookie, infusing them with irresistible flavor and a tantalizing crunch. - Shape The Flight Crew (Shaping and Baking):
Using a spoon or your hands, portion out small to medium-sized portions of the dough and roll them into perfectly round balls. Roll each ball in the cinnamon sugar mixture until fully coated, then place them on a greased or parchment-lined baking tray. - Suit Up The Crew (Baking to Perfection):
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and bake the cookies for approximately 10 minutes. As they bake, your kitchen will be filled with the irresistible aroma of cinnamon and sugar, promising a delightful treat that is both delicious and comforting. - Cool On The Tarmac (Serving and Enjoying):
Once baked to a golden perfection, remove the cookies from the oven and allow them to cool slightly before serving. These snickerdoodle cookies are the perfect dessert for any occasion, boasting a perfect blend of chewiness, warmth, and spice that is sure to delight everyone who indulges in them.
Video
Notes
- • And here’s a little secret ingredient that takes our cookies to the next level: lemon juice. Don’t worry, you won’t taste the lemon in the batter, but it works its magic behind the scenes, enhancing the chewiness of each delightful bite. However, if you prefer to skip it, feel free to do so without compromising on flavor. Happy baking!
- • For the perfect texture and taste, stick to using all-purpose flour. While bread flour might seem tempting, it can lead to undesired cakey cookies that simply don’t live up to our standards of perfection.
• If you’re not ready to indulge in freshly baked cookies just yet, fear not! Our Snickerdoodle cookie dough freezes beautifully, allowing you to savor the homemade goodness for up to 3 months. Just pop it in the freezer, and when the craving strikes, simply thaw and bake to enjoy warm, gooey cookies anytime. Â
