Simple yet delicious snickerdoodle cookies from scratch that stay chewy days later!
Snickerdoodle cookies can be some of the easiest cookies to make! If you’re wanting something simple but still full of flavor, these are such a great go-to.
My husband asks for these often and they’re so quick to make! I’ve changed this recipe so many times over the years, but originally I started with an old Betty Crocker recipe.
I first started changing the recipe to have less butter. I found myself continuing to cut back more and more because the cookies would just melt away from the amount of butter. Then I tried different amount of baking soda and baking powder, and just baking soda and vinegar. The negative about using vinegar was that it added more liquid which again led to the dough being runnier.
I don’t know about you, but when I want a fast and delicious cookie I don’t necessarily want one that requires me to set up station of sugar and cinnamon to roll the ball of dough in. Because of that, I started adding more cinnamon in the recipe.
Now I do think cookies need to be sweet, but I also started playing with decreasing the amount of sugar. If you’re having a cookie with white sugar and flour you have to know it’s not going to be the healthiest. But, why not cut back on the sugar when possible? Don’t get me wrong, these cookies are still perfectly sweet!
I couldn’t skip my favorite step of this recipe though, which is to sprinkle the balls of dough with turbinado sugar before baking. You can decide if you want to roll them in the sugar or just sprinkle on top. It adds a little more sweetness and a great crunch that just makes these cookies perfect.
I’ve been so pleasantly surprised with how chewy these cookies stay, even with the decreased butter. They never last long in my household, but if you find them still in your fridge days later, they’ll likely still be chewy.
Some snickerdoodle cookies are soft and fluffy but I just really enjoy this recipe that gives you a more chewy cookie! Try them out, you won’t be disappointed!
The cookies might seem super soft still but they will harden up some as they cool.
This is why I recommend letting them sit for a minute before moving so they don’t fall apart.
- 2 ¾ cups flour *see notes
- 1 ¼ cups white sugar
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- ½ cups unsalted butter
- 2 large eggs
- 2 teaspoon vanilla extract
- ½ teaspoon almond extract
- optional turbinado sugar for sprinkling on top
- Preheat oven to 400℉.
- In a large mixing bowl combine all ingredients and mix well.
- Use 1 ½ tbsp. for each scoop of cookie dough to form balls. Space balls 2" apart on either a pizza stone or cookie sheet covered in parchment paper. Sprinkle with turbinado sugar. Bake for 12 minutes.
- Remove from oven and let sit on stone/pan for a minute before transferring to cooling rack The cookies might seem super soft still but they will harden up some as they cool. This is why I recommend letting them sit for a minute before moving so they don't fall apart.
- Store in the fridge for 4-5 days max or freeze for a later date.
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