Easy Chewy Snickerdoodles: Bake Memories Today!
Highlighted under: Baking & Desserts
Discover the joy of baking with these easy and chewy snickerdoodles! Perfect for sharing or enjoying at home.
These snickerdoodles are not just cookies; they're a nostalgia trip wrapped in cinnamon-sugar goodness. Each bite brings back memories of warm kitchens and family gatherings.
Why You'll Love This Recipe
- Soft and chewy texture that satisfies every sweet tooth
- Delicious cinnamon-sugar coating for added flavor
- Easy to make with simple ingredients you already have at home
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar
For the Coating
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
Mix and match the ingredients according to your taste!
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream Butter and Sugar
In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy.
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract.
Combine Dry Ingredients
In another bowl, whisk together the flour, baking soda, salt, and cream of tartar.
Mix Dry Ingredients
Gradually add the dry mixture to the wet mixture, stirring until just combined.
Prepare Cinnamon-Sugar Coating
In a small bowl, mix together 1/4 cup sugar and 2 tablespoons cinnamon.
Shape and Coat Cookies
Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
Bake
Place the coated balls on the prepared baking sheet and bake for 8-10 minutes, or until lightly golden.
Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Enjoy your freshly baked snickerdoodles with a glass of milk!
Questions About Recipes
→ Can I use a sugar substitute?
Yes, you can substitute granulated sugar with a sugar alternative, but the texture may vary.
→ How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week.
→ Can I freeze the dough?
Absolutely! You can freeze the dough for up to 3 months. Just thaw before baking.
→ What can I use instead of cream of tartar?
You can substitute cream of tartar with an equal amount of baking powder, but the texture might differ slightly.
Easy Chewy Snickerdoodles: Bake Memories Today!
Discover the joy of baking with these easy and chewy snickerdoodles! Perfect for sharing or enjoying at home.
Created by: Aubrey Whitman
Recipe Type: Baking & Desserts
Skill Level: Beginner
Final Quantity: 24 cookies
What You'll Need
For the Cookies
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar
For the Coating
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
How-To Steps
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In another bowl, whisk together the flour, baking soda, salt, and cream of tartar.
Gradually add the dry mixture to the wet mixture, stirring until just combined.
In a small bowl, mix together 1/4 cup sugar and 2 tablespoons cinnamon.
Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
Place the coated balls on the prepared baking sheet and bake for 8-10 minutes, or until lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Nutritional Breakdown (Per Serving)
- Calories: 150 kcal
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 80mg
- Total Carbohydrates: 21g
- Dietary Fiber: 0g
- Sugars: 10g
- Protein: 2g