Name: Amazing Classic Chewy Snickerdoodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 1/2 cups granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 3/4 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; For the topping: 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon

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Oh, snickerdoodles! Just saying the word brings back so many memories. I swear, the smell of cinnamon and sugar baking is like a warm hug for your soul, right? If you’re anything like me, you’ve probably tried a few snickerdoodle recipes, and some end up a little too cakey or maybe a bit too flat. But trust me, these Classic Chewy Snickerdoodles are different. They hit that perfect sweet spot – delightfully chewy in the middle with just the slightest hint of crispness around the edges.

What I love most about this recipe is how incredibly simple it is. You don’t need any fancy equipment or a million ingredients. Seriously, most of this probably lives in your pantry already! I’ve been making these for years, and they’re always the first cookie to disappear at any gathering. They’re just pure, simple cookie joy, and they always turn out perfectly chewy, every single time. Get ready to have your new favorite snickerdoodle recipe!

Why You’ll Love These Classic Chewy Snickerdoodles

Honestly, what’s not to adore about these cookies? They’re just pure, unadulterated happiness in cookie form. Here’s why they’ve become my go-to:

That Perfect Chew: We’re talking about that ideal, slightly soft, wonderfully chewy center that just melts in your mouth. None of that dry, crumbly stuff here!
Cinnamon-Sugar Bliss: That irresistible coating of cinnamon and sugar isn’t just for show. It gives every single bite that warm, comforting flavor we all crave.
So Speedy!: Seriously, you can whip these up from start to finish in under 30 minutes. Perfect for when that cookie craving hits *hard* and you need something fast.
Crowd-Pleasers, Guaranteed: Whether it’s a holiday party, a bake sale, or just a Tuesday afternoon, these snickerdoodles are always a massive hit. Everyone loves them!

Gathering Your Ingredients for Classic Chewy Snickerdoodles

Alright, let’s get our ducks in a row! To make these amazing Classic Chewy Snickerdoodles, you’ll need a few things. First up, grab 1 cup of good quality unsalted butter. Make sure it’s softened, not melted – this is super important for getting that perfect cookie texture. You’ll also need 1 and a half cups of regular granulated sugar for the dough, plus another 2 tablespoons later for that yummy cinnamon-sugar coating. Don’t forget two large eggs and a teaspoon of vanilla extract to round out the wet ingredients.

For the dry stuff, we’re looking at 2 and 3/4 cups of all-purpose flour. Now, here’s a little secret weapon for that signature snickerdoodle tang: 2 teaspoons of cream of tartar! It sounds a bit old-fashioned, but trust me, it makes all the difference. We also need 1 teaspoon of baking soda to help them spread and get that lovely chewy center, and just half a teaspoon of salt to balance everything out. Oh, and for that perfect roll-around coating, you’ll want 1 teaspoon of ground cinnamon mixed with those extra 2 tablespoons of sugar.

Step-by-Step Instructions for Classic Chewy Snickerdoodles

Okay, deep breaths! This is where the magic really happens. First things first, get that oven fired up to 375°F (190°C). While it’s heating, grab your baking sheets and line them with parchment paper. This is my little trick to guarantee they don’t stick and make cleanup a breeze. Oh, and speaking of baking sheets, make sure you have at least two ready to go!

Preparing the Dough for Classic Chewy Snickerdoodles

Now, grab your biggest mixing bowl. We’re going to cream together that softened butter and the 1 and 1/2 cups of granulated sugar. You want to beat them until they’re nice and light, almost fluffy. This is where we build the foundation for that chewy texture, so don’t rush it! Once it looks good, beat in your eggs one at a time. Make sure each egg is fully incorporated before you add the next one. Then, stir in that teaspoon of vanilla extract. In *another* bowl, give your flour, cream of tartar, baking soda, and salt a good whisk together. This ensures all those dry ingredients are evenly distributed. Now, here’s the key: gradually add the dry stuff to your butter-sugar-egg mixture. Mix it up until it’s *just* combined. Seriously, stop mixing as soon as you don’t see streaks of flour anymore. Overmixing is the enemy of chewy cookies, so be gentle!

Shaping and Topping Your Classic Chewy Snickerdoodles

Time for the fun part! In a small bowl, mix together the 2 tablespoons of granulated sugar and that 1 teaspoon of cinnamon. This is our glorious coating. Now, grab a rounded tablespoon of that cookie dough – I like to use a cookie scoop for this so they’re all the same size, but a spoon works fine too! Roll that dough into a nice, smooth ball. Then, roll that ball all over in your cinnamon-sugar mixture until it’s nicely coated. Place the coated dough balls onto your prepared baking sheets, leaving about 2 inches between them. They’ll spread out a bit, so give them some space!

Baking and Cooling Your Classic Chewy Snickerdoodles

Into the oven they go! Bake them for about 9 to 11 minutes. You’re looking for the edges to be just lightly golden, and the centers should still look a little soft. This is crucial for that chewy texture – don’t overbake them! Once they’re out, let them chill on the baking sheets for a few minutes. They’ll firm up a bit. Then, carefully transfer them to a wire rack to cool completely. Trust me, resisting the urge to eat them piping hot is worth it for the perfect chew!

Tips for Perfect Classic Chewy Snickerdoodles

Alright, so you’ve got the recipe, but let’s chat about how to make these Classic Chewy Snickerdoodles absolutely perfect every single time. The biggest secret? Don’t overbake them! Seriously, pull them out when the edges are just starting to get a little golden and the centers still look soft. That’s how you get that amazing chewy texture. If you bake them until they’re firm, you’ll end up with a cakier cookie.

Also, pay attention to that butter! Make sure it’s properly softened – you know, when you press it with your finger, it leaves an indent but it’s not greasy or melted. This really affects how the cookies spread and their final chewiness. And remember what I said about not overmixing the dough? It’s so important! Overmixing develops the gluten in the flour, which makes cookies tough instead of tender and chewy. Lastly, always measure your flour correctly. Spoon it gently into your measuring cup and then level it off with a straight edge. Don’t just scoop it right out of the bag, or you might end up with too much flour, which can dry out your cookies.

Frequently Asked Questions About Classic Chewy Snickerdoodles

Got questions about these delightful Classic Chewy Snickerdoodles? I totally get it! Baking is a science, but it’s also a bit of an art, and sometimes you just need a little clarification. I’ve answered some of the most common things people ask me about this recipe.

Q: Why are my cookies not chewy?

This is usually down to a couple of things! Most often, it’s because they were overbaked. Remember, you want to pull them out when the edges are *lightly* golden and the centers are still soft. They’ll continue to cook a bit on the hot baking sheet. Also, make sure you used softened butter, not melted, and didn’t overmix the dough. Those are key for chewiness!

Q: How long do Classic Chewy Snickerdoodles last?

Honestly, they’re usually gone way before this becomes an issue! But if you manage to save some, they’ll stay nice and chewy in an airtight container at room temperature for about 3-4 days. I find they’re best within the first couple of days, though.

Q: Can I freeze the dough?

Yes, absolutely! You can totally freeze the cookie dough balls. Just roll them into balls, coat them in the cinnamon-sugar mixture, and place them on a parchment-lined baking sheet to freeze until solid. Once frozen, transfer them to a freezer bag or container. When you’re ready to bake, you can bake them straight from the freezer – just add a couple of extra minutes to the baking time. Easy peasy!

Nutritional Information for Classic Chewy Snickerdoodles

Just a heads-up, these numbers are estimates, okay? Because every kitchen is a little different, and sometimes I sneak an extra sprinkle of cinnamon! But generally, you’re looking at about 150 calories per cookie. That’s pretty reasonable for such a delicious treat! You’ll also find around 12g of sugar, 8g of fat (with about 5g of that being saturated), and roughly 17g of carbs. Not too shabby for a classic cookie, right?

Enjoying Your Classic Chewy Snickerdoodles

Alright, now that you’ve hopefully baked up a batch of these amazing Classic Chewy Snickerdoodles, I’d absolutely LOVE to hear all about it! Did they turn out perfectly chewy? Did your family devour them in minutes? Seriously, drop a comment below and tell me everything, or give this recipe a star rating if you enjoyed it. Happy baking!