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Chewy snickerdoodle?

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Does such a thing exist? I love snickerdoodle cookies but hate that they get crunchy once they've cooled down. I think it's my recipe, because I know I'm not cooking them too long. Does anyone have a tried and true recipe that turns out chewy snickerdoodles?

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  1. I posted this in an earlier thread. They came out very well and stayed chewy as long as kept in an airtight container:

    1C. unsalted butter
    1 1/2 C. sugar
    2 eggs
    2 3/4 cup flour (spoon into cup, don't scoop cup into flour)
    2 tsp. cream of tartar
    1 tsp. baking soda
    1/2 tsp salt
    Mix butter, sugar, and eggs. Sift dry ingredients and beat into mixture. Roll dough into balls about the size of a walnut. Roll balls in a mixture of 2 Tbs sugar and 2 tsps cinnamon. Bake on ungreased cookie sheet 8-10 minutes at 375.

    1 Reply
    1. re: diablo

      Thanks!

    2. This one always stays soft and chewy for me. I got the recipe from my aunt, who cooked summers in the Sierras for a California Division of Forestry firefighting crew. She made them snickerdoodles by the big sheet pan-full, and "her boys" ate them just as fast as she could bake them.

      http://www.casagordita.com/snickerdoo...

      3 Replies
      1. re: MsMaryMc

        Have you ever made these with butter instead of shortening? How did that work?

        1. re: kkbriggs

          I haven't tried this particular recipe, but in general shortening will give you a much softer and chewier cookie than butter. That's certainly been my experience with chocolate chip, gingerbread, oatmeal raisin, etc.

        2. re: MsMaryMc

          Thanks for the recipe! I'll have to try the two that were suggested and see.