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Chewy Snickerdoodles

Chewy Snickerdoodles

These chewy Snickerdoodle cookies are soft in the center, crisp at the edges, and coated in a sweet cinnamon sugar — a nostalgic treat perfect for any season. Easy to make with pantry staples!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 ¾ cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • ¼ cup granulated sugar (for coating)
  • 2 tsp ground cinnamon (for coating)

Equipment

  • mixing bowls
  • electric mixer or whisk
  • measuring cups and spoons
  • parchment paper
  • baking sheet
  • wire cooling rack

Method
 

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Cream together the softened butter and 1 ½ cups sugar until light and fluffy.
  3. Beat in the eggs one at a time until the mixture is smooth.
  4. In a separate bowl, mix flour, cream of tartar, baking soda, and salt. Gradually add to the wet ingredients.
  5. Roll dough into 1-inch balls (or smaller for mini cookies).
  6. In a small bowl, mix ¼ cup sugar and cinnamon. Roll each dough ball in the mixture.
  7. Place coated dough balls on the prepared sheet. Bake for 8–10 minutes until edges are lightly golden.
  8. Let cookies cool for a few minutes on the sheet, then transfer to a wire rack to cool completely.

Nutrition

Calories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 3.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 85mgPotassium: 20mgSugar: 13gVitamin A: 150IUCalcium: 8mgIron: 0.7mg

Notes

Chill the dough if it's too soft for easier rolling. Avoid overbaking for the perfect chewy texture. Great for mini versions too — just reduce baking time!

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