Chewy Snickerdoodles

4.80 from 5 votes

Soft, chewy snickerdoodles are full of cinnamon. These cookies are sure to become one of your favorites! Easy to make and no mixer required!

Prep Time15

Cook Time12

Dough Chilling Time30

Total Time27

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 136kcal

1 cup unsalted butter, slightly melted and then cooled I melt for 30 seconds in microwave, some lumps will remain
¾ cup light brown sugar
¾ cup granulated sugar
1 large egg + 1 egg yolk
1 tablespoon fresh lemon juice, juice of ½ lemon
1 ½ teaspoons vanilla
2 ¾ cups (355 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

In a large mixing bowl, cream together the butter, brown sugar and granulated sugar. Mix the butter and sugars until light and fluffy.
Add the egg, egg yolk, lemon juice and vanilla. Stir to combine, scraping the edges of the bowl as needed.
In a small bowl, combine the flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix until just combined. I like to add the dry ingredients in 2 parts.
Using a 1.5 tablespoon cookie scoop, scoop cookie dough and arrange on a half sheet pan. Chill cookie dough in the refrigerator or freezer for at least 30 minutes.
Preheat the oven to 350°. Line two half sheet pans with parchment paper. Roll the chilled dough in the cinnamon and sugar mixture and arrange onto the prepared pans, about 2 inches apart.
Bake the cookies for 10-12 minutes, or until the edges are lightly browned but the centers are still soft.
Remove the cookies from the oven and allow them to sit on the baking pans for 5-7 minutes before transferring them to a cooling rack. The cookies can be stored in an airtight container for 2-3 days.