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Irresistible Soft & Thick Chewy Snickerdoodles Recipe to Try

Irresistible Soft & Thick Chewy Snickerdoodles Recipe You'll Love

Discover this Irresistible Soft & Thick Chewy Snickerdoodles Recipe that brings warmth and joy with every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 1 teaspoon baking soda ensure it's fresh for best results
  • 1/2 teaspoon salt use kosher or sea salt for a different taste profile
  • 2 teaspoons ground cinnamon substitute with pumpkin pie spice for a seasonal twist
  • 3/4 cup unsalted butter can be replaced with coconut oil or margarine
  • 1 cup granulated sugar brown sugar can be used for added moisture and flavor
  • 1/2 cup brown sugar use light or dark brown sugar interchangeably
  • 1 large egg can substitute with a flax egg or applesauce for vegan options
  • 1/2 teaspoon cream of tartar omit and adjust baking soda if unavailable
For the Cinnamon-Sugar Coating
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Equipment

  • Mixing bowl
  • Baking sheet
  • Oven
  • Whisk
  • Spoon

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Whisk together all-purpose flour, baking soda, salt, and ground cinnamon in a bowl.
  3. Beat softened unsalted butter, granulated sugar, and brown sugar in a separate bowl until light and fluffy.
  4. Add the large egg and mix until well combined.
  5. Incorporate the dry ingredients gradually into the wet mixture.
  6. Scoop tablespoon-sized portions of dough, roll them into balls, and coat each ball in the cinnamon-sugar mixture.
  7. Place the dough balls on lined baking sheets, spacing them apart. Bake for 10-12 minutes.
  8. Cool the cookies on the baking sheet before transferring them to plates.

Notes

These cookies can be stored in an airtight container at room temperature for up to 1 week. For a twist, you can add chocolate chips or nuts to the dough.