Chewy Snickerdoodle Cookies
Who doesn’t love the perfect Snickerdoodle?! This recipe is fool-proof and will create the heart-warming Snickerdoodle that we all grew up loving.
I prefer chewy cookies, a little flat, soft in the middle, but those edges just barely starting to turn golden brown – I’m drooling as I’m writing this.
For the Dough:
For this recipe, I like to keep it simple and stick to what I know. Make sure that when you are creaming the butter and sugars together, you just let the mixer run for a good 4-5 minutes. This will make sure that it’s fully incorporated, but it will also create a fluffiness that will help the batter a little later on.
I know that every baker in the world disagrees with me here, but I add the salt and baking soda along with the eggs and vanilla extract. I have separated dry ingredients from the wet ingredients and to be honest, the cookies came out the exact same way. So to me, that’s just another bowl that I’ll need to clean. After adding in the salt, baking soda, cream of tartar, cinnamon, eggs and vanilla, you’ll need to scrape down the sides of the bowl a couple of times to make sure the butter and sugar mixture is fully mixed in.
With the mixer on the lowest setting, add in one cup of flour at a time until it gets to the consistency that you are looking for. Again, following instructions is not my strong-suit so I really just eye-ball this and do a finger test… just press on the dough a little in the bowl. We are looking for a dough that is a little firm to the touch and the dough does not stick to the bowl or the beater.
Using a small ice cream scoop, measure out the cookie dough balls into the size you want. Roll the dough between your palms until smooth, then roll around in that delicious cinnamon sugar mixture.
Place the dough on a greased cookie sheet and press down a little. Bake for 9-10 minutes or until the edges are just barely turning golden brown. The middle will look a little dough-y, but that will cook through on the cookie sheet that is still piping hot for a few minutes.
4 minutes after removing the tray from the oven, let the cookies cool on a wire rack. This is critical as it will not burn the bottom of the cookies.
Serve with a nice glass of milk with your loved ones <3
Comment below for any questions!
Chewy Snickerdoodle Cookies
AuthorIonaDifficultyBeginnerThis recipe creates the most cinnamon-y and delicious chewy Snickerdoodle's. Basic ingredients come together to create these drool-worthy cookies.
Preheat the oven to 350 degrees F.
In the bowl of a mixer, cream together the butter and both sugars until smooth and the color turns a lighter pale brown. Make sure the butter is room temperature - or if you're like me, put it in the microwave for 5 second stints until it's soft!
Add in eggs, salt, baking soda, cream of tartar, vanilla and cinnamon. Mix until fully incorporated, you'll likely have to scrape down the sides a couple of times.
Add in flour and scrape down the sides a couple of times. You'll want the batter to be just thick enough that it starts to pull away from the bowl slightly.
Using a small ice cream scoop, measure out the cookie balls. Roll in between your palms until smooth, then roll around in the sugar and cinnamon mixture.
Evenly space the cookie dough on a greased cookie sheet (I use the butter wrapper!), press down a little on the top of the cookie and bake for 9-10 minutes or until the edges just start to turn a light brown.
Remove from the cookie sheet 4-5 minutes out of the oven and on to a wire rack. This will prevent the cookies from getting too hard by continuing to cook on the hot pan.
Enjoy!
Ingredients
Directions
Preheat the oven to 350 degrees F.
In the bowl of a mixer, cream together the butter and both sugars until smooth and the color turns a lighter pale brown. Make sure the butter is room temperature - or if you're like me, put it in the microwave for 5 second stints until it's soft!
Add in eggs, salt, baking soda, cream of tartar, vanilla and cinnamon. Mix until fully incorporated, you'll likely have to scrape down the sides a couple of times.
Add in flour and scrape down the sides a couple of times. You'll want the batter to be just thick enough that it starts to pull away from the bowl slightly.
Using a small ice cream scoop, measure out the cookie balls. Roll in between your palms until smooth, then roll around in the sugar and cinnamon mixture.
Evenly space the cookie dough on a greased cookie sheet (I use the butter wrapper!), press down a little on the top of the cookie and bake for 9-10 minutes or until the edges just start to turn a light brown.
Remove from the cookie sheet 4-5 minutes out of the oven and on to a wire rack. This will prevent the cookies from getting too hard by continuing to cook on the hot pan.
Enjoy!
