The Ultimate Chewy Snickerdoodle Cookie Recipe: Updated and Perfected

Looking for the best recipe for chewy snickerdoodle cookies WITHOUT cream of tartar? Look no further. We have officially updated this fan favorite to bring you a superior texture, a richer cinnamon-sugar taste, and a beautiful crackled visual that looks as good as it tastes.

These warm, soft snickerdoodles are the ultimate cozy winter snack, perfect for sharing with friends and family by the fireplace. This improved version ensures a consistent, pillowy bake every single time.

Time: 35 minutes Makes: 26 cookies

Chewy Snickerdoodle Cookies

Ingredients

Cookie Dough

1. 3 cups (375g) flour

2. 2tbsp + 1 tsp baking soda

3. 1½ ground cinnamon

4. 1 cup (226g) salted butter, softened

5. 1⅓ cup (267g) white sugar

6. 2 large eggs

7. 2 tsp vanilla extract

Sugar Coating

1. 3 tbsp (35g) white sugar

2. ½ tsp ground cinnamon

Directions

Step 1

Preheat oven to 375°F (190°C). Line two large baking trays with parchment paper and set aside.

Step 2

Whisk the flour, baking soda, and cinnamon together in a medium sized bowl. Set it aside.

Step 3

In a large bowl using an electric mixer, beat the butter and sugar together on high speed until smooth and creamy. Then add the eggs and vanilla extract and beat until combined, scraping the sides as needed.

Step 4

Then, with the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in sections, mixing well each time. Once done, the dough will be thick and crumbly. Turn off the mixer and use clean hands to press the dough together into one form.

Step 5

In a separate small bowl, combine the white sugar and cinnamon together to make the sugar coating. Set this aside.

Step 6

Roll cookie dough into balls of about 2 tbsp of dough each. Then, roll the dough balls in cinnamon-sugar topping before placing on the lined baking sheet while allowing room for the cookies to spread. Do NOT flatten the cookies at this stage.

Step 7

Bake the cookies for 10 minutes. The cookies will be very puffy and soft once they come out of the oven, and may look like they are raw. Do NOT bake them for more time as they will finish baking on the tray. When they are still warm, lightly press down on them with the back of a fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes before moving it to a wired cooking rack to cool completely. Enjoy!

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Storage

To store these Snickerdoodle Cookies, place them in an air tight container after it has cooled completely.