Snickerdoodles are made with a few simple pantry staples, but getting the proportions just right makes all the difference in the final texture. This recipe has been tested and refined to produce a classic snickerdoodle with just the right amount of sweetness, crisp edges, and chewy centers, rather than the thicker, cakey versions.
FAQ
What makes snickerdoodles chewy?
The key to chewy snickerdoodles is not overmixing the butter and sugar. Unlike what many other cookie recipes call for, you don’t want to cream them until light and fluffy, as this incorporates extra air into the dough and can make the cookies more cakey. I also recommend using cold eggs straight from the refrigerator rather than room-temperature eggs, as they are less prone to incorporating excess air during mixing.
Why do snickerdoodles need cream of tartar?
Cream of tartar is what gives snickerdoodles their characteristic tangy flavor. It also reacts with the baking soda to help give the cookies their signature chewy texture.
Why do you chill snickerdoodle dough before baking?
This recipe calls for two chilling steps. The first firms up the dough so it’s easier to handle without being overly sticky. The second chill, after shaping the cookies, helps prevent them from spreading too much in the oven, while also giving the dough time to develop flavor.
Can you freeze snickerdoodle cookie dough?
Yes! I recommend portioning and shaping the cookies before freezing. Place them in a single layer on a baking sheet and freeze for about 2 hours, or until frozen solid. Then transfer them to an airtight container or freezer bag.
When you’re ready to bake, thaw them overnight in the fridge before rolling them in the cinnamon-sugar coating and baking as directed. You can also bake them straight from frozen, but I recommend letting them sit at room temperature for about 10 minutes so the cinnamon sugar sticks and adding a few extra minutes to the baking time.
How do you store snickerdoodles to keep them soft and chewy?
Once completely cooled, store snickerdoodles in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies in an airtight container for up to 3 months. Let them thaw at room temperature before serving.
How to Make Thin & Chewy Snickerdoodles
In a medium bowl, whisk together the flour, salt, baking soda, and cream of tartar. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), mix the butter and sugar together on low speed just until combined. Do not overmix.
Pro tip: For chewy snickerdoodles, you just need to combine the butter and sugar, rather than beat them until “light and fluffy” (like many other recipes call for). This prevents extra air from being incorporated into the dough, which can make the cookies more cakey.
Add the egg and egg yolk, followed by the vanilla. Mix until well combined, scraping down the sides of the bowl as needed.
Add the flour mixture in two additions, mixing on low speed just until combined.
Cover the dough with plastic wrap and chill in the fridge for at least 30 minutes.
Note: The purpose of this initial chill is to firm up the dough so it’s easier to handle. If the dough is still very sticky, return it to the fridge for another 15 minutes.
Remove the dough from the fridge and portion it into 2-Tablespoon balls (of about 40 grams each). Roll each portion between your hands until smooth and place on a parchment-lined baking sheet. The dough balls can be placed fairly close together at this stage, as they will be chilled again before baking.
Using the palm of your hand, gently press each dough ball into a disc about ½-inch thick.
Loosely cover the baking sheet with plastic wrap and return it to the fridge to chill for 1 hour.
Pro tip: At this stage, you can leave the cookies in the fridge overnight or transfer them to an airtight container and freeze them for later.
Near the end of the chilling time, preheat your oven to 350℉ and line additional baking sheets with parchment paper.
Note: These cookies spread quite a bit as they bake, so I recommend baking two pans at a time, with 6 cookies on each pan. You can transfer the remaining chilled cookies to a plate while the others bake.
In a small bowl, mix together the cinnamon and sugar for the topping.
Roll each chilled cookie in the cinnamon sugar mixture and place at least 2 inches apart on the prepared baking sheets. Sprinkle a little additional cinnamon sugar over the tops.
Position one baking sheet on the upper-third rack and the other on the lower-third rack, with the pans offset to allow for better air circulation. Bake for 6 minutes, then rotate the pans and switch their rack positions. When doing so, drop each pan firmly onto the oven rack to help the cookies deflate.
Bake for another 6 to 7 minutes, until the edges are lightly golden brown. The cookies will still look somewhat puffed when they come out of the oven.
Remove the baking sheets from the oven and tap each one firmly on the counter. This helps deflate the cookies, creating their characteristic rippled appearance and a chewier center.
Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Repeat the steps above with the remaining cookies.
To keep snickerdoodles fresh and chewy, store them in an airtight container at room temperature or place them in the freeze for later.
Thin & Chewy Snickerdoodles
Ingredients
- 2 ⅓ cups all-purpose flour (spooned and leveled)
- 1 tsp kosher salt (I use Diamond Crystal; use ½ tsp if using Morton or table salt)
- 1 tsp baking soda
- 1 ½ tsp cream of tartar
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup + 2 Tbsp granulated sugar
- 1 large egg + 1 egg yolk, cold from the fridge
- 2 tsp pure vanilla extract
For the Cinnamon-Sugar Coating
- ¼ cup granulated sugar
- 1 Tbsp ground cinnamon
Instructions
- In a medium bowl, whisk together the flour, salt, baking soda, and cream of tartar. Set aside.2 ⅓ cups all-purpose flour1 tsp kosher salt1 tsp baking soda1 ½ tsp cream of tartar
- In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), mix the butter and sugar together on low speed just until combined. Do not overmix.Pro tip: For chewy snickerdoodles, you just need to combine the butter and sugar, rather than beat them until "light and fluffy" like many recipes call for. This prevents extra air from being incorporated into the dough, which can make the cookies more cakey.1 cup (2 sticks) unsalted butter, at room temperature1 cup + 2 Tbsp granulated sugar
- Add the egg and egg yolk, followed by the vanilla. Mix until well combined, scraping down the sides of the bowl as necessary.1 large egg + 1 egg yolk, cold from the fridge2 tsp pure vanilla extract
- Add the flour mixture in two additions, mixing on low speed just until combined.
- Cover the dough with plastic wrap and chill in the fridge for at least 30 minutes.Note: The purpose of this initial chill is to firm up the dough so it's easier to handle. If the dough is still very sticky, return it to the fridge for another 15 minutes.
- Remove the dough from the fridge and portion it into 2-Tbsp balls (about 40g each). Roll each portion between your hands until smooth and place on a baking sheet lined with parchment paper. The dough balls can be placed fairly close together at this stage, as they will be chilled again before baking.
- Using the palm of your hand, gently press each dough ball into a disc about ½" thick.
- Loosely cover the baking sheet with plastic wrap and return it to the fridge to chill for 1 hour.Pro tip: At this stage, you can leave the dough discs in the fridge overnight or transfer them to an airtight container and freeze them for later.
- When ready to bake, preheat the oven to 350℉ and line additional baking sheets with parchment paper.Note: These cookies spread quite a bit as they bake, so I recommend baking two pans at a time, with 6 cookies on each pan. You can transfer the remaining chilled dough discs to a plate while the others bake.
- In a small bowl, prepare the coating by whisking together the sugar and cinnamon.¼ cup granulated sugar1 Tbsp ground cinnamon
- Roll each chilled dough disc in the cinnamon-sugar mixture and place at least 2" apart on the prepared baking sheets. Sprinkle a little extra cinnamon sugar over the top of each.
- Position one baking sheet on the upper-third rack and the other on the lower-third rack, with the pans offset to allow for better air circulation. Bake for 6 minutes.
- Rotate the pans and switch their rack positions. When doing so, drop each pan firmly onto the oven rack to help the cookies deflate. Bake for another 6 to 7 minutes, until the edges are lightly golden brown. The cookies will still look somewhat puffed when they come out of the oven.
- Remove the baking sheets from the oven and tap each one firmly on the counter. This helps deflate the cookies, creating their characteristic rippled appearance and a chewier center.
- Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Repeat the coating and baking steps above with the remaining dough discs.
- To keep snickerdoodles fresh and chewy, store them in an airtight container at room temperature or place them in the freezer for later.
