If you’ve been following my blog, you may have seen my Pumpkin Snickerdoodle Cookie recipe from the fall, but I thought it was finally time to give the people (or just me) what they want: a recipe for the perfect Soft and Chewy Snickerdoodle Cookies!
As I said one line ago, these cookies are the perfect blend of soft and chewy, which is exactly what you want from a snickerdoodle cookie. I also used cane sugar instead of granulated sugar for the cinnamon-sugar rolling mixture to give the cookies a more “rustic” texture that is absolutely delish!
But don’t just take my word for it, bake these Soft and Chewy Snickerdoodle Cookies yourself! Then let me know in the comments below how they turned out or share a photo on Instagram and tag @homecourtbakes!
XO,
Coco
Prep time: 45 minutes (includes 30-minute chill time)
Cook time: 12 minutes (per batch)
Total time: 1 hour 15 minutes
Yields: ~32 cookies
Ingredients for the Pumpkin Snickerdoodle Cookie:
- 1 cup unsalted butter at room temperature (2 sticks)
- 1 1/2 cups granulated sugar
- 1/4 cup firmly packed light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1 tsp sea salt
- 1 tsp kosher salt
- 1/2 cup cane sugar for rolling
- 2 tsp cinnamon for rolling
Instructions:
- Using a hand or stand mixer fitted with a paddle attachment, beat the butter and sugars together on medium speed until fluffy (about 2-3 minutes). Scrape the sides and bottom of the bowl.
- Add the eggs and vanilla extract and beat on high for another 7-8 minutes until the dough is completely homogenous. Make sure to scrape the sides and bottom of the bowl halfway through and again at the end.
- In a separate bowl, whish together the flour, cream of tartar, baking soda and salts. Add the dry ingredients to the wet ingredients all at once and mix on low just until combined (45-60 seconds).
- Using a cookie scooper, scoop the dough into balls (or roll by hand) and place on a plate or baking sheet (whatever will fit in your fridge). Chill the dough for at least 30 minutes.
- Preheat the oven to 350°F.
- Combine the remaining cane sugar and cinnamon in a small bowl. Roll each ball in the cinnamon-sugar mixture and then place on a baking sheet lined with parchment paper a few inches apart. Bake for 12 minutes (or until the sides start to firm and tops begin to crack). Depending on how your oven cooks, you may want to rotate the cookie sheet 180° halfway through to ensure your cookies are evenly cooked.
- Note: These cookies are meant to be soft and chewy, so it’s better to slightly under bake them than over bake.
- Cool the cookies on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy!
Home Court Bakes 