Classic Chewy Snickerdoodle Recipe
This Classic Chewy Snickerdoodle Recipe creates a small batch of thin and chewy snickerdoodles made with brown sugar and cinnamon chips. This easy recipe will have you devouring batch after batch!
Servings: 12 cookies
Calories: 237kcal
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- Cookie sheets
- 1.5-inch cookie scoop
Ingredients
Ingredients
- 1 ⅔ cup all-purpose flour 200g
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ¼ teaspoon kosher salt
- ½ cup unsalted butter room temperature (113g)
- ½ cup granulated sugar 100g
- ¼ cup light brown sugar 50g
- 1 large egg room temperature
- 1 teaspoon vanilla paste or extract
- 3 oz cinnamon chips optional
Cinnamon Sugar for Rolling
- 3 tablespoons granulated sugar 38g
- 1 teaspoon ground cinnamon
Instructions
- Start by placing the cinnamon chips in the freezer to get extra firm.
- In a bowl, whisk together the flour, baking soda, cream of tartar, salt and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or with a handheld mixer) cream together the butter and sugars on medium speed for about two minutes until fluffy, then scrape down the sides.
- Add the egg and vanilla and mix until combined, then scrape down the sides again.
- On low speed, spoon in the dry ingredients until just combined and scrape down the sides once again..
- Add 2 oz of the cold cinnamon chips to the batter and mix on low until just combined, then place the bowl of dough (covered with plastic wrap) in the fridge for 1 hour.
- Preheat the oven to 350℉/177℃, and line two large cookie sheets with parchment paper.
- In a small bowl, combine the 3 tablespoons of sugar and the cinnamon.
- Remove the dough from the fridge. Using a 1.5-inch cookie scoop, roll the dough into balls (~45g each in between your hands, then cover completely in the cinnamon sugar mixture.
- Add the dough balls to your prepared sheet pan. Only cook 6 cookies per pan, as they are rather large. To the top and sides of your dough balls, gently push in about 4-5 additional cinnamon chips (optional)
- Bake for 11-13 minutes - they will look gooey and underdone - this is normal and what you want! Use a round item slightly larger than the cookie to gently move it around the cookie to make it nice and round.
- Allow the snickerdoodles to cool for 1-2 minutes on the pan, then carefully transfer to a wire rack to cool.
Notes
Feel free to omit the cinnamon chips, they are optional, but I really love the extra cinnamon kick!
These cookies are best enjoyed the day they are baked, but will last up to two days covered at room temperature.
Nutrition
Calories: 237kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 109mg | Potassium: 94mg | Fiber: 1g | Sugar: 20g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg