The Best Chewy Snickerdoodles Recipe – easy and irresistible snickerdoodle cookies with the classic cinnamon sugar coating. No mixer needed, just two bowls and a whisk.
Every time I tell my Hubby that I am making his favorite cookies, he says: “snickerdoodles!”. You would think that the favorite would be a classic chocolate chip but it’s not. It’s a buttery, sweet cookie with cinnamon sugar to create a crispy coating. Every cookie is soft, chewy, not at all cakey and each bite melts in your mouth. You will be swooning over how delicious these cookies are and how easy they are to make!
The Best Chewy Snickerdoodles Recipe Prep Time 10 mins Cook Time 10 mins chilling dough: 30 mins Total Time 20 mins
Easy and irresistible snickerdoodle cookies with the classic cinnamon sugar coating. No mixer needed, just two bowls and a whisk. More easy cookie recipes: www.crunchycreamysweet.com
Course: Dessert Cuisine: American Keyword: cookies, snickerdoodles Servings: 18 cookies Calories: 135 kcal Ingredients
1.5 cup all-purpose flour see note 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon cream of tartar 1/4 teaspoon salt 1/2 cup unsalted butter 1/2 cup granulated sugar 1/4 cup brown sugar 1 large egg room temperature 1 teaspoon pure vanilla extract 1/3 cup granulated sugar 1.5 teaspoon ground cinnamon US Customary - Metric
In a large mixing bowl, whisk together flour, baking powder, soda, cream of tartar and salt. Set aside. Place butter in a glass microwave-safe bowl. Microwave for 20 seconds, check and microwave for 10 more seconds if needed. See note for tips! Cool butter completely. Add both sugars and whisk for 20 to 30 seconds. Add egg and vanilla and whisk just until combined. Add dry ingredients to wet ingredients and stir with a wooden spoon until all ingredients are combined. Cover the bowl with dough and chill for at least 30 minutes. Line a baking sheet with parchment paper or silicone baking mat. Preheat oven to 350 degrees F. In a small mixing bowl or ramekin, combine granulated sugar and cinnamon. Scoop the cookie dough with a 1.5-tablespoon size cookie scoop, roll into a ball and roll in cinnamon sugar. Place on prepared baking sheet, spacing the dough balls at least 2 inches apart. Bake cookies for 9 to 11 minutes. For me the magic number was 10 minutes exactly. The cookies will look puffed up but will deflate while cooling and will have the classic snickerdoodle folds. Recipe Notes