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Soft Chewy Brown Sugar Snickerdoodle Cookies

soft chewy brown sugar snickerdoodle cookies - featured image
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These soft chewy brown sugar snickerdoodle cookies are a quick and easy back-to-school treat with a rich caramel-like twist from brown sugar and a warm cinnamon-sugar coating.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (330 g) packed brown sugar
  • ¼ cup (50 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • For the cinnamon sugar coating: ¼ cup (50 g) granulated sugar and 2 teaspoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
  2. In a large bowl, beat 1 cup softened unsalted butter with 1 ½ cups packed brown sugar and ¼ cup granulated sugar until creamy and fluffy, about 2-3 minutes with an electric mixer.
  3. Beat in 2 large eggs, one at a time, and 2 teaspoons pure vanilla extract until fully incorporated.
  4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, and ½ teaspoon salt.
  5. Gradually add the dry ingredients to the wet mixture in two batches, mixing on low speed or folding with a spatula until just combined. Avoid overmixing.
  6. In a small bowl, mix ¼ cup granulated sugar with 2 teaspoons ground cinnamon for the coating.
  7. Using a cookie scoop or spoon, form dough balls about 1.5 tablespoons (around 25 g) each. Roll each ball in the cinnamon sugar mixture until evenly coated. Place them about 2 inches apart on the baking sheet.
  8. Bake for 10-12 minutes until the edges are just set but the centers still look soft.
  9. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Use small-curd brown sugar for the softest texture. Don’t skimp on the cinnamon sugar coating for the signature crackled top. Chill dough if too sticky. Avoid overbaking to keep cookies soft and chewy. Store with a slice of bread to maintain softness. For dairy-free, substitute butter with coconut oil and eggs with plant-based alternatives.

Nutrition

Keywords: snickerdoodle cookies, brown sugar cookies, soft chewy cookies, cinnamon sugar cookies, back to school recipe, easy cookies, quick cookies

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