These snickerdoodles are chewy inside with crisp edges, and are covered in delicious cinnamon sugar! This recipe is super easy to make and does not require cream of tartar!
I couldn’t let cookie season go by without sharing a new cookie recipe on the blog. Say hello to chewy snickerdoodle cookies! I will be honest with you, I did not grow up eating snickerdoodles because for the longest time cinnamon and I weren’t friends. But after living in Canada for 8 years, it has slowly grown on me!
This recipe is my own spin on snickerdoodles! These cookies have crispy edges but a soft and slightly gooey inside since that is how I like my cookies best. They have a subtle cinnamon flavour from both the dough and the cinnamon sugar. And I replaced the traditional cream of tartar with lemon juice. These cookies were a hit amongst my friends so I hope you will love them too!
WHAT INGREDIENTS WILL YOU NEED TO MAKE THESE CHEWY SNICKERDOODLES?
- Butter: it is a pretty basic ingredient for any cookie recipe. I highly recommend you buy good quality butter to obtain the best flavour in your cookie.
- Brown sugar and granulated sugar: I use granulated sugar to obtain the crispy edges and the brown sugar for the molasses flavour and softness it gives to cookies.
- Lemon juice: the lemon juice in this recipe is used to activate the baking soda and replace the traditionally used cream of tartar.
- Flour: this recipe calls for all-purpose flour. Make sure you weigh the flour or spoon and level it properly to make sure you don’t end up with dry cookies.
- Cinnamon: cinnamon is a key ingredient in snickerdoodles.
- Others: eggs, vanilla extract, baking soda, salt.
- Cinnamon sugar: these cookies are coated in cinnamon sugar before baking. All it is is cinnamon and sugar mixed together.
CREAM OF TARTAR OR LEMON JUICE?
Classic snickerdoodles are made with cream of tartar, which gives the cookies a bit of a tangy taste. I have tested this recipe with both cream of tartar and lemon juice, a common substitute for cream of tartar, and my friends and I actually preferred the taste of the cookies with the lemon juice! So my recipe calls for lemon juice but if you don’t have lemon juice and like the tanginess of cream of tartar you can use that instead and the cookies will still turn out great!
HOW TO MAKE THESE EASY SNICKERDOODLES:
First, prepare your cinnamon sugar. In a bowl or a deep plate, mix the sugar and cinnamon. Set aside while you prepare the cookie dough.
In a bowl, combine the flour, cinnamon, baking soda and salt. Set aside. In a separate bowl, cream the butter with the sugars until fluffy (about 2 minutes). Add the eggs one at a time, followed by the vanilla extract and the lemon juice. Mix the dry ingredients into the wet ingredients until fully incorporated.Using a medium size cookie scoop, scoop the dough and roll it in between the palm of your hand until smooth. Then roll the dough ball in the cinnamon sugar until fully coated and place it on the lined baking sheet.
Bake the cookies for 9-10 minutes at 375F, and let them cool on the sheet for 5 minutes before transferring to a cooling rack or eating them all! These cookies are absolutely delicious while still a little warm and can be addictive!
Note: if you have leftover cinnamon sugar, store it in an airtight container and use it in another recipe that calls for cinnamon sugar or for the next time you make snickerdoodles.
HOW TO STORE THESE SNICKERDOODLE COOKIES:
Once the cookies are completely cooled, store them in an airtight container for up to 5 days.
CAN I MAKE THE DOUGH AHEAD OF TIME?
Yes you can! In my opinion, cookies are always better fresh out of the oven. So I love to be able to freeze cookie dough and make cookies whenever I want.
To freeze this snickerdoodle dough, scoop all the dough onto a baking sheet and place it in the freezer for about 15-30 minutes or until the dough is hard to the touch. Transfer all the cookie dough balls to a freezer bag and store in the freezer for up to 3 months.
When you want a cookie, simply take the dough ball out of the freezer, roll it in cinnamon sugar and bake at 350F for 11-12 minutes. Let it cool on the baking sheet for another 5 minutes before eating!
FOR MORE COOKIE RECIPES, CHECK OUT MY:
- Brown Butter Chocolate Chip Cookies
- Triple Chocolate Chip Cookies
- Salted Caramel and White Chocolate Cookie Skillet
- Chocolate Shortbread Cookies
If you make these snickerdoodles, leave a comment below and share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above!
Print
Easy Chewy Snickerdoodles
- Total Time: 30 minutes
- Yield: 24 1x
Description
These snickerdoodle cookies are chewy inside with crisp edges, and are covered in delicious cinnamon sugar! This recipe is super easy to make and does not require cream of tartar!
Ingredients
- 1 cup (226g) unsalted butter, room temperature
- 1 1/3 cup (266g) brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 tsp lemon juice
- 3 cups (450g) all-purpose flour
- 1 1/2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
- For the cinnamon sugar: 6 tbsp granulated sugar + 2 tsp cinnamon
Instructions
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- For the cinnamon sugar: in a bowl, mix the sugar and the cinnamon.
- For the cookie dough: in a bowl, combine the flour, cinnamon, baking soda and salt. Set aside. In a separate. bowl, cream the butter with the sugars until fluffy (about 2 minutes). Add the eggs one at a time, followed by the vanilla extract and the lemon juice. Mix the dry ingredients into the wet ingredients until fully incorporated.
- To coat the cookie dough: using a medium size cookie scoop, scoop the dough and roll it in between the palm of your hand until smooth. Then roll the dough ball in the cinnamon sugar until fully coated and place it on the lined baking sheet.
- Baking: bake the cookies for 9-10 minutes, and let them cool on the sheet for 5 minutes before transferring to a cooling rack.
Notes
If you have leftover cinnamon sugar, simply store it in an airtight container to reuse later.
- Prep Time: 15
- Wait: 5
- Cook Time: 10
- Category: Cookies
Keywords: chewy, cinnamon, cinnamon sugar, holiday baking, recipe, snickerdoodle, snickerdoodles
Overall a good recipe. I doubled the cinnamon to bring out that cinnamon-y flavour, and had to add an extra half-cup of flour at the end because the dough was too wet to handle. But they tasted good! Thanks for the recipe!
Thank you for the feedback Carolyn!
Two words: BEST EVER!
It was so hard to not eat the cookies before they were even cooked! I highly suggest this recipe for EVERYTHING AND EVERYONE!
Thank you so much Hannah!
Really good and easy to make. Mine stayed like little round balls not flattened out like a cookie. Is that ok? Or should they be in the oven longer?
I usually flatten my cookies a bit with the bottom of a glass 🤷♀️ I find that works pretty well, and the cookies spread more nicely! Did that for this recipe and it worked great!
Hi Lynda! Perhaps you added a little extra flour (if measured with cup vs. weight), which can explain why the cookies didn’t flatten. Tiffany’s tip is a good one in those situations though 🙂
I made the snicker doodles cookies , my husband Loved them , the turned out just as you said chewy on the inside and nice crispy edges !! He said it’s the best cookies he has eaten !! Well that I made !! They are delicious A+ on this cookie recipe!!
Thank you so much!!
What kind of lemon juice fresh or bottle