Name: Easy Chewy Snickerdoodles
Prep time: PT-961994H24S
Cook time: 10 min
Total time: 30 min
Yield: 24
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

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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:

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!