There are cookies, and then there are Snickerdoodles. While seemingly simple a basic sugar cookie rolled in cinnamon sugar the traditional Snickerdoodle offers a unique, complex, and intensely satisfying experience that standard sugar cookies simply cannot match. This recipe for Irresistibly Chewy Snickerdoodle Cookies guarantees a perfectly balanced treat: a tender, soft center, slightly crackled edges, and that signature tangy sweetness that defines this classic favorite. If you’ve struggled to achieve that iconic chewiness in the past, rest assured that the specific ratio of ingredients and techniques we detail here are designed for flawless results every single time.
The secret weapon in achieving truly great snickerdoodles is, of course, cream of tartar. This acidic ingredient, combined with baking soda, acts as a leavening agent while simultaneously inhibiting the sugar from crystallizing too quickly. This process is what yields the characteristic “snickerdoodle tang” and, most importantly, maintains the incredibly soft, slightly dense texture that makes these cookies so popular. We aren’t just baking cookies; we are perfecting the art of the classic, tangy, and chewy delight. Get ready to bake the best snickerdoodles you have ever tasted. The journey to making Irresistibly Chewy Snickerdoodle Cookies begins now, and trust us, your kitchen is about to smell divine.
The aroma alone a blend of warm vanilla and robust cinnamon is enough to transport you back to childhood kitchens. But the true magic lies in that first bite. Forget the flat, crunchy versions you might find pre-packaged. We are aiming for puffy, slightly wrinkled pillows of spiced dough, coated generously in a sparkling layer of cinnamon and sugar. Follow our detailed instructions carefully, paying special attention to the creaming process and the baking time, and you will unlock the key to these truly Irresistibly Chewy Snickerdoodle Cookies.
The Secret to Irresistibly Chewy Snickerdoodle Cookies: Why You’ll Love This Recipe
Many recipes promise chewiness, but few deliver on the specific texture required for the ideal Snickerdoodle. This recipe goes beyond basic instructions to ensure a texture profile that is absolutely addictive. If you are seeking a cookie that manages to be simultaneously soft, tender, and robust enough to hold up to a glass of cold milk, you have found your holy grail. Here are several reasons why this specific formula creates the best Irresistibly Chewy Snickerdoodle Cookies you will ever pull from your oven:
1. The Crucial Role of Cream of Tartar
While some modern recipes substitute cream of tartar with alternatives like lemon juice or vinegar, these substitutions simply miss the mark when aiming for the authentic Snickerdoodle experience. Cream of tartar (potassium bitartrate) is an acidic powder that serves two fundamental purposes in this recipe. First, it reacts with the baking soda to provide lift without the intense rise provided by baking powder, resulting in a slightly flatter, wider cookie that still remains plush. Second, and most importantly, the acidity prevents the sugar molecules from fully setting and hardening during cooling. This is the scientific reason behind the signature soft, tangy, and chewy texture. Without it, you simply have a cinnamon sugar cookie not a Snickerdoodle.
2. Perfect Aeration Through Creaming
The initial step of creaming the butter and sugar is often rushed, but it is perhaps the single most important factor for achieving a light, chewy structure. We instruct you to beat the butter and sugar for a full 3 to 4 minutes until the mixture is visibly light, fluffy, and pale yellow. This process incorporates air into the fat, creating pockets that expand during baking. These air pockets are what give the cookie its volume and prevent it from collapsing into a dense, hard disk. Proper creaming ensures that these Irresistibly Chewy Snickerdoodle Cookies have that necessary lift and airy interior.
3. Precise Ratio of Ingredients
Baking is chemistry, and the ratio of fat, sugar, and flour in this recipe is finely tuned for moisture retention. By using 1 cup of butter and 1 ½ cups of granulated sugar (not brown sugar, which adds too much moisture and alters the flavor), we ensure the cookie spreads beautifully without becoming too thin. The 2 ¾ cups of flour provide structure, but we rely on a quick mix-in time to prevent gluten overdevelopment, which is the enemy of chewiness. Overmixing creates tough, cake-like cookies; our method ensures a tender crumb.
4. The Generous Cinnamon Sugar Coating
The coating isn’t just a garnish; it is integral to the overall flavor and look. Our coating ratio uses a higher proportion of cinnamon (2 tablespoons to ¼ cup sugar) than many standard recipes. This ensures that when the dough balls are rolled, they pick up a thick, fragrant layer. As the cookies bake and spread, the coating cracks, creating that gorgeous signature look and releasing that intense cinnamon aroma that makes these Irresistibly Chewy Snickerdoodle Cookies so unique. You’ll want to share this recipe with others, perhaps by linking to it on your favorite social media, or pinning it on Pinterest.
Why You Must Try This Classic Snickerdoodle Recipe
In a world saturated with complex, multi-layered desserts, there is an enduring comfort in simplicity done perfectly. The Snickerdoodle is a testament to this principle. While the method may seem straightforward, the careful execution outlined in our guide elevates this cookie from a common treat to an exceptional indulgence. Beyond the exceptional flavor and texture, here are compelling reasons why this classic Irresistibly Chewy Snickerdoodle Cookies recipe should be next on your baking agenda.
A Nostalgic Comfort Food
Snickerdoodles evoke pure nostalgia. Their sweet, warm, spiced aroma instantly reminds many of childhood holiday baking or cozy afternoons. They are the definition of comfort food unpretentious, familiar, and deeply satisfying. Unlike heavily frosted or filled cookies, the Snickerdoodle’s magic is intrinsic to the dough itself and its spicy blanket. Making these cookies is not just about producing a dessert; it’s about creating a moment of cozy, domestic bliss.
The Perfect Beginner and Expert Bake
This is a fantastic recipe for bakers of all skill levels. For beginners, the process is straightforward: measure, mix, roll, and bake. There’s no complex frosting or intricate shaping required. For seasoned bakers, it offers a challenge in technique refinement focusing on mastering the perfect creaming process and pulling the cookies at precisely the right moment to ensure ultimate chewiness. It’s a foundational recipe that every home baker should have mastered. Once you master this one, you might want to try other basic favorites like our Gooey Butter Cookies.
Quick Preparation Time
Despite the mandatory creaming time, the overall prep for these cookies is relatively quick. The dough comes together in under 15 minutes, and while chilling is recommended (especially on warm days), it’s not strictly mandatory if your butter temperature was perfect. Since the baking time is only 8 to 10 minutes per batch, you can have fresh, warm, Irresistibly Chewy Snickerdoodle Cookies ready in less than an hour, making them ideal for spontaneous cravings or last-minute guests.
Unmatched Texture and Flavor
The combination of the rich butter, the bright tang of the cream of tartar, and the generous layer of spiced sugar creates a flavor profile that is unmatched. The tang cuts through the sweetness, preventing the cookie from tasting overly saccharine. The textural contrast the slightly crisp exterior coating giving way to a soft, almost melt-in-your-mouth interior is what separates these amazing cookies from standard cookie recipes. They hold up well for storage too, maintaining their soft texture for days when stored correctly, unlike some cookies that harden quickly.
Essential Ingredients and Equipment for the Perfect Batch of Chewy Snickerdoodles
Success in baking begins with precise measurement and high-quality ingredients. For Irresistibly Chewy Snickerdoodle Cookies, the quality of your butter and the freshness of your cream of tartar can make a huge difference. Below is a detailed breakdown of everything you need, emphasizing the crucial details that contribute to the recipe’s success.
Ingredients for the Irresistibly Chewy Snickerdoodle Cookies
Always measure dry ingredients using the spoon-and-level method, where you lightly spoon flour into the measuring cup and level off the top never scoop directly from the bag, as this compacts the flour and results in too much dry ingredient, leading to tough cookies.
For the Cookie Dough
| Ingredient | Quantity | Notes for Success |
|---|---|---|
| All-Purpose Flour | 2 ¾ cups | Spoon lightly and level. Structure and stability. |
| Cream of Tartar | 2 teaspoons | Absolutely essential. Provides the signature tangy flavor and ensures a chewy texture. Ensure it is fresh. |
| Baking Soda | 1 teaspoon | Reacts with the cream of tartar for leavening. |
| Salt | ½ teaspoon | Balances sweetness and enhances all flavors. |
| Unsalted Butter | 1 cup (2 sticks) | Softened to room temperature. This is critical for proper creaming and aeration. If your butter is too cold, the creaming process will fail. |
| Granulated Sugar | 1 ½ cups | The primary sweetener. Provides crispness on the outside and helps with spread. |
| Large Eggs | 2 | Room temperature is best. They incorporate more smoothly into the creamed mixture, preventing curdling. |
| Vanilla Extract | 1 teaspoon | Pure vanilla extract for best flavor results. |
For the Cinnamon Sugar Coating
The cinnamon coating should be vibrant and bold. Use freshly ground cinnamon for the most aromatic result.
| Ingredient | Quantity | Notes for Success |
|---|---|---|
| Granulated Sugar | ¼ cup | Used for the exterior sparkle. |
| Ground Cinnamon | 2 tablespoons | Use high-quality cinnamon. This generous amount ensures the intense spice flavor that defines a snickerdoodle. |
The Importance of Temperature in Chewy Cookies
The temperature of your butter and eggs cannot be overstated when making Irresistibly Chewy Snickerdoodle Cookies. Room temperature butter (about 67°F, soft enough to leave an indentation when pressed, but not greasy or melted) ensures that when creamed with sugar, it holds the maximum amount of air. If your butter is too warm, the air pockets will collapse. Similarly, room temperature eggs emulsify better with the creamed butter and sugar, leading to a smoother, more uniform dough structure. If you forget to set your eggs out, place them in a bowl of warm water for 5-10 minutes.
Equipment Needed for Baking Snickerdoodles
Having the right tools makes this process smoother and guarantees consistent results. While you can certainly make these by hand, a stand mixer is highly recommended for the mandatory extended creaming time.
- Stand Mixer or Handheld Electric Mixer: Essential for proper creaming. A stand mixer with a paddle attachment allows you to walk away during the critical 3-4 minutes of beating.
- Large Mixing Bowls: One for the dry ingredients, one for mixing the dough, and a shallow bowl for the cinnamon sugar coating.
- Measuring Cups and Spoons: Accuracy is key in baking.
- Whisk: To fully combine the dry ingredients, especially the crucial cream of tartar and baking soda.
- Rubber Spatula: Necessary for scraping down the sides of the bowl during mixing and for folding in the final dry ingredients.
- Baking Sheets: At least two, so you can alternate between batches while the others cool.
- Parchment Paper or Silicone Baking Mats: Highly recommended to prevent sticking and ensure even heat distribution.
- Cookie Scoop (1.5 tablespoon size is ideal): Using a scoop ensures every cookie is the same size, promoting even baking. Consistency is vital for achieving the desired soft center across the entire batch of these Irresistibly Chewy Snickerdoodle Cookies.
Detailed Recipe Steps: Baking Irresistibly Chewy Snickerdoodle Cookies
Follow these steps meticulously. The success of achieving that perfect chewy texture relies heavily on the time spent creaming the butter and the minimal time spent mixing in the flour.
Step 1: Prepare the Dry Ingredients and Coating
- In a medium bowl, whisk together the 2 ¾ cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and ½ teaspoon of salt. Whisking thoroughly ensures the leaveners are evenly distributed. Set this mixture aside.
- Prepare the coating now so it’s ready when the dough is mixed. In a separate, shallow dish (a pie plate works well), combine the ¼ cup of granulated sugar and 2 tablespoons of ground cinnamon. Stir well to integrate the spices completely.
Step 2: Cream the Wet Ingredients for Aeration
- In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), combine the 1 cup of softened butter and 1 ½ cups of granulated sugar.
- Beat on medium-high speed for 3 to 4 minutes. This is the key step. Stop only when the mixture transforms from dense and yellow to light, pale, and fluffy. The volume should increase significantly.
- Once the butter and sugar are properly creamed, reduce the speed to low. Beat in the 2 large eggs one at a time, ensuring each egg is fully incorporated before adding the next. If the mixture looks slightly curdled, continue mixing; it should come together once the vanilla is added.
- Stir in the 1 teaspoon of vanilla extract. Scrape down the sides and bottom of the bowl completely to ensure everything is evenly mixed.
Step 3: Combine and Avoid Overmixing
- With the mixer set to the absolute lowest speed, gradually add the reserved dry ingredients (from Step 1) to the wet mixture.
- Mix only until just combined. As soon as you see the last streak of flour disappear, stop the mixer. Overmixing activates the gluten, resulting in tough, dry cookies rather than soft, Irresistibly Chewy Snickerdoodle Cookies.
- Optional Chill (Highly Recommended): If your dough feels sticky or too soft (often the case on warm days), cover the bowl tightly with plastic wrap and chill it in the refrigerator for 30 minutes. Chilling firms up the fat, which helps the cookies hold their shape better in the oven and prevents them from spreading too quickly.
Step 4: Preheat and Prepare the Baking Sheets
Preheating correctly ensures immediate setting when the dough hits the pan, resulting in consistent texture.
- Preheat your oven to 375°F (190°C).
- Line two large baking sheets with parchment paper or silicone baking mats. Using parchment paper ensures easy cleanup and prevents the bottoms of the cookies from browning too fast.
Step 5: Scoop, Roll, and Bake
The rolling process is essential for that beautiful, crackled exterior.
- Use a 1.5-tablespoon cookie scoop (or about 30 grams of dough) to portion the dough. This size yields the perfect balance of chewiness and spread.
- Roll each piece of dough gently between your palms to form a smooth, perfect sphere.
- Drop the dough ball into the cinnamon sugar mixture you prepared in Step 1. Roll until it is completely and generously coated on all sides. Don’t be shy here! The heavy coating is what gives these cookies their signature flavor.
- Place the coated dough balls onto the prepared baking sheets, ensuring they are spaced about 2 inches apart.
- Do not flatten the dough balls. They will naturally spread and crack in the oven. Flattening them will result in thin, crispy cookies, not Irresistibly Chewy Snickerdoodle Cookies.
- Bake one sheet at a time for 8 to 10 minutes.
- Crucial Doneness Test: The edges should look set and just barely beginning to turn golden, but the centers must still look slightly soft, puffy, and underdone. If you bake them until they look fully golden or matte, they will be crunchy once cooled.
Step 6: Cool and Serve
- Remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes. When hot, the cookies are very delicate and prone to breaking. They will continue to set up during this time.
- Carefully transfer the cookies to a wire rack to cool completely.
- These Irresistibly Chewy Snickerdoodle Cookies are best enjoyed warm or at room temperature. For more delicious dessert ideas, be sure to check out our full list of recipes.
Pro Tips, Troubleshooting, and Delicious Variations
Even with the most precise recipe, slight deviations in oven temperature, ingredient humidity, or technique can affect the outcome. Here are expert tips for troubleshooting and exploring fun variations on your batch of Irresistibly Chewy Snickerdoodle Cookies.
Common Snickerdoodle Troubleshooting
- My cookies are too flat/greasy: This is usually a sign that your butter was too warm when you started creaming, or your oven temperature is too low. Ensure your butter is only slightly soft, not oily. Try chilling the dough for 30–60 minutes before rolling.
- My cookies are tough/cakey: This means you overworked the dough once the flour was added. Mix the flour in only until barely combined.
- They aren’t chewy enough: You likely overbaked them. Remember, they should look slightly underdone and puffy in the center when removed from the oven. The residual heat on the baking sheet will finish the baking process. Stick to the 8-minute mark if you prefer maximum chewiness.
Storage and Freezing Tips
These Irresistibly Chewy Snickerdoodle Cookies are fantastic for make-ahead baking.
- Storing Baked Cookies: Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, you can add half a slice of white bread to the container; the bread’s moisture will be absorbed by the cookies, keeping them fresh.
- Freezing Dough Balls: Scoop and roll the dough balls, coat them in cinnamon sugar, and flash freeze them on a baking sheet until solid. Transfer the frozen, coated balls to a freezer-safe bag or container. They can be frozen for up to 3 months. When ready to bake, place the frozen dough balls on a lined baking sheet and bake directly from frozen, adding 2-3 minutes to the total baking time.
- Freezing Baked Cookies: Allow baked cookies to cool completely, then store them in a single layer or separated by parchment paper in an airtight, freezer-safe container for up to 6 months. Thaw at room temperature.
Delicious Snickerdoodle Variations
While the classic recipe is perfect, feel free to customize the spice profile:
Fall Spice Snickerdoodles:
Replace 1 teaspoon of the ground cinnamon in the coating mixture with ½ teaspoon pumpkin pie spice and ½ teaspoon ground ginger. This variation offers a warmer, more robust seasonal flavor, perfect for pairing with a cozy mug of coffee. You might enjoy these if you also love our Starbucks Copycat Ginger Molasses Cookies.
Gluten-Free Snickerdoodles:
Substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend that contains xanthan gum. The texture might be slightly more delicate, but the flavor profile will remain intact. Ensure the dough is thoroughly chilled (at least 1 hour) before rolling and baking.
Brown Butter Snickerdoodles:
For a deeper, nutty flavor, brown the 1 cup of butter before cooling it completely and using it in the creaming process. Be sure to chill the browned butter until it is solid but still soft enough to cream easily. This adds an incredible depth of flavor to the already Irresistibly Chewy Snickerdoodle Cookies.
Cream Cheese Snickerdoodles:
For an extra moist and tangy result, add 4 ounces (½ cup) of softened cream cheese to the butter and sugar mixture during the creaming stage. Reduce the total amount of butter to 6 ounces (¾ cup). This variation creates an unbelievably soft, almost pillow-like cookie.
Understanding the Nutrition of Your Homemade Snickerdoodles
When baking homemade treats, you have full control over the ingredients, ensuring quality and freshness. While these Irresistibly Chewy Snickerdoodle Cookies are certainly an indulgence, understanding their nutritional profile can help you enjoy them mindfully. Note that the nutritional information provided below is an approximation based on the total batch divided into 3 dozen (36 cookies) using the 1.5-tablespoon scoop size.
Approximate Nutritional Information Per Cookie (36 servings)
- Calories: 130–140 kcal
- Total Fat: 6.5–7g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 60mg
- Total Carbohydrates: 18–20g
- Dietary Fiber: 0.2g
- Total Sugars: 12g
- Protein: 1.5g
These values can fluctuate slightly depending on the exact size of your scoops and the specific brands of ingredients used.
Benefits of Key Snickerdoodle Ingredients
While cookies are enjoyed primarily for pleasure, we can highlight the unexpected benefits some core ingredients bring:
Cream of Tartar (Potassium): Cream of tartar is a significant source of potassium, an essential mineral that helps regulate fluid balance, nerve signals, and muscle contractions. While you are consuming a small amount, it’s interesting to note this nutritional contribution to the Irresistibly Chewy Snickerdoodle Cookies.
Cinnamon (Antioxidants): Cinnamon is one of the most powerful spices in terms of antioxidant content. It is known to possess anti-inflammatory properties and has been studied for its ability to lower blood sugar levels. The generous amount used in the coating not only provides powerful flavor but also a small dose of these beneficial compounds.
Eggs (Protein and Vitamins): Eggs provide high-quality protein, which is essential for muscle repair and satiety. They also contribute crucial vitamins like Vitamin D and Vitamin B12, making them vital building blocks within the dough structure.
Butter (Fats for Energy): Butter provides concentrated energy and carries fat-soluble vitamins (A, D, E, K). While we are mindful of saturated fat intake, the quality fat content ensures the rich flavor and satisfying texture of the cookie.
Enjoying homemade treats in moderation allows you to manage portion sizes and enjoy the fresh ingredients, ensuring that when you reach for one of these perfect Irresistibly Chewy Snickerdoodle Cookies, you are consuming a high-quality dessert made with love and precision.
FAQs About Irresistibly Chewy Snickerdoodle Cookies
What is the difference between a Snickerdoodle and a sugar cookie?
The primary difference is the use of cream of tartar in a traditional Snickerdoodle recipe. Cream of tartar is acidic and reacts with baking soda to create a soft, distinctly chewy texture and a subtle, characteristic tangy flavor. Sugar cookies typically rely on baking powder for lift and have a sweeter, less complex flavor, often resulting in a crisper texture.
Is it necessary to chill the dough for Irresistibly Chewy Snickerdoodle Cookies?
While chilling is listed as optional, it is highly recommended, especially if your kitchen is warm or if your butter was slightly too soft. Chilling the dough for 30 minutes solidifies the butter, which prevents the cookies from spreading too quickly in the oven. This helps achieve that desired thick, puffy center and ensures the cookies maintain their Irresistibly Chewy Snickerdoodle Cookies shape.
How do I prevent my Snickerdoodles from going flat?
Flat cookies usually stem from two issues: incorrect butter temperature or insufficient flour/leavening. Ensure your butter is properly softened, not melted or oily, to maximize aeration during the creaming phase. Additionally, verify that your cream of tartar and baking soda are fresh, and consider chilling the dough before baking to firm up the fat content.
Can I use brown sugar instead of granulated sugar in this Snickerdoodle recipe?
While you can use brown sugar, it will significantly alter the traditional Snickerdoodle flavor and texture. Brown sugar contains molasses, adding moisture and resulting in a darker, fudgier, and potentially softer cookie, often leaning toward a chewy texture similar to chocolate chip cookies. For the classic light color and signature tangy flavor of Irresistibly Chewy Snickerdoodle Cookies, stick strictly to granulated sugar.
Why does the recipe emphasize mixing the flour in only briefly?
Overmixing the flour activates gluten, which develops the structure of the dough, making it tough and resulting in a dense, cake-like cookie. To ensure the cookies remain tender and achieve the soft, signature chewiness, mix the dry ingredients into the wet ingredients only until the last streaks of flour have disappeared.
Conclusion: Your New Favorite Irresistibly Chewy Snickerdoodle Cookies Recipe
You now possess the definitive guide to baking the most perfect, Irresistibly Chewy Snickerdoodle Cookies. By focusing on the crucial details the extended creaming time, the perfect room temperature of your ingredients, and the mandatory use of cream of tartar you have unlocked the secrets to achieving a cookie that balances tangy, sweet, and spiced flavors with a phenomenal, soft-yet-sturdy texture. No more flat, brittle, or cakey results; only chewy perfection awaits.
This recipe is more than just a sweet treat; it’s a commitment to quality baking and a guarantee of delicious comfort. Whether you are baking for a school fundraiser, preparing holiday platters, or simply satisfying a midnight craving, these homemade snickerdoodles will quickly become a favorite staple in your kitchen. Remember that the final 8-10 minutes of baking are crucial; pull those cookies when they look slightly underdone to preserve the soft center and achieve that irresistible chewiness we promised.
We hope you feel empowered to try this classic recipe and experience the joy of a perfectly executed Snickerdoodle. Don’t forget to explore our other dessert recipes for more delicious baking inspiration. We love to see your creations! Share your experience and let us know in the comments below if these truly are the chewiest, tangiest, and most satisfying Irresistibly Chewy Snickerdoodle Cookies you have ever made!
Irresistibly Chewy Snickerdoodle Cookies
Ingredients
Equipment
Method
- In a medium bowl, whisk together the 2 ¾ cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and ½ teaspoon of salt. Set this dry mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the 1 cup of softened butter and 1 ½ cups of granulated sugar together on medium-high speed. Beat for 3 to 4 minutes until the mixture is light, pale, and fluffy. This aeration is crucial for a chewy texture.
- Reduce the speed to low and beat in the 2 large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the 1 teaspoon of vanilla extract. Scrape down the sides of the bowl as needed.
- Combine Wet and Dry: With the mixer set to low speed, gradually add the reserved dry ingredients to the wet mixture. Mix only until just combined; do not overmix the dough. Stop the mixer as soon as no pockets of flour remain.
- Prepare Coating and Oven: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. In a shallow, separate bowl, combine the ¼ cup of granulated sugar and 2 tablespoons of ground cinnamon for the coating.
- Scoop and Roll: Use a 1.5-tablespoon cookie scoop to portion the dough. Roll each piece of dough gently between your palms to form a smooth ball.
- Coat and Arrange: Drop the dough ball into the cinnamon sugar mixture. Roll until it is completely and generously coated on all sides. Place the coated dough balls onto the prepared baking sheets, ensuring they are spaced about 2 inches apart. (Do not press the dough down.)
- Bake: Bake for 8 to 10 minutes. The edges should look set and slightly golden, but the centers must still look slightly soft and puffy. Do not overbake, or the cookies will lose their signature chewiness.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes (they are very delicate when hot). Carefully transfer the cookies to a wire rack to cool completely. Store airtight at room temperature for up to 5 days.
