Snickerdoodle cookies are a classic treat that brings warmth and joy to any occasion. With their soft, chewy texture and sweet cinnamon flavor, these cookies are a favorite for many. Whether you are baking for a family gathering, holiday celebration, or just to enjoy a sweet snack, snickerdoodles are always a hit!
Why Make This Recipe
Making classic snickerdoodle cookies is easy and rewarding. They require simple ingredients that you likely already have in your pantry. This recipe is perfect for bakers of all skill levels, and the delightful aroma that fills your kitchen while baking is simply irresistible. Plus, sharing these cookies with friends and family is a wonderful way to spread happiness!
How to Make Classic Snickerdoodle Cookies
Ingredients
- 1 Cup Unsalted Butter (softened or 1/2 cup shortening and 1/2 cup butter)
- 1 1/2 Cups Sugar
- 2 Large Eggs (slightly whisked)
- 1 1/2 teaspoons Vanilla Extract
- 3 Cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Cream of Tartar
- 1/2 teaspoon Salt
- 4 Tablespoons Sugar
- 4 teaspoons Cinnamon
Directions
- Heat the oven to 375 degrees.
- Line a baking sheet with parchment paper or a silpat.
- In the bowl of a standing mixer, beat the softened butter and sugar together for about 3 minutes until creamy.
- Add the whisked eggs and vanilla extract, and beat for a few seconds until mixed well.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet mixture and mix for about 30 seconds until combined.
- In a small bowl, mix the sugar and cinnamon together.
- Roll the cookie dough into small balls and then roll them in the cinnamon sugar mixture. At this point, you can either bake them right away or refrigerate for 30 minutes for a thicker cookie.
- Place the dough balls on the prepared baking sheet and bake for 8-9 minutes, or until cracks just start to appear on the surface. They will continue to crack as they cool.
How to Serve Classic Snickerdoodle Cookies
Enjoy your freshly baked snickerdoodle cookies warm from the oven with a glass of milk or a cup of coffee or tea. They also make a delightful treat at parties, packed in lunchboxes, or served on a dessert platter.
How to Store Classic Snickerdoodle Cookies
Store your baked cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh for a longer time, you can freeze the cookies in a freezer-safe container or bag for up to three months.
Tips to Make Classic Snickerdoodle Cookies
- Ensure your butter is softened, but not melted, for the right texture.
- For an extra flavor boost, use fresh ground cinnamon.
- Don’t overbake the cookies; they should have a soft center when you take them out of the oven.
- If you like a thicker cookie, refrigerate the dough for 30 minutes before baking.
Variation
You can try adding chocolate chips or nuts to the dough for a different twist on this classic recipe. Swapping some of the all-purpose flour with whole wheat flour can also add a nice flavor and texture.
FAQs
1. Can I use margarine instead of butter?
Yes, margarine can be used, but butter provides a richer flavor and texture.
2. What can I use instead of cream of tartar?
If you don’t have cream of tartar, you can substitute it with an equal amount of baking powder. Just reduce the baking soda to keep the balance.
3. How do I know when the cookies are done baking?
The cookies should have cracks on the top and a light golden edge. They will continue to bake a little while cooling down on the baking sheet.
Enjoy baking and sharing these delightful classic snickerdoodle cookies!
Classic Snickerdoodle Cookies
Ingredients
Cookie Ingredients
- 1 Cup Unsalted Butter (softened or 1/2 cup shortening and 1/2 cup butter) Ensure butter is softened, not melted.
- 1.5 Cups Sugar
- 2 Large Eggs (slightly whisked)
- 1.5 teaspoons Vanilla Extract
- 3 Cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Cream of Tartar Can be substituted with baking powder.
- 0.5 teaspoon Salt
Cinnamon Sugar Coating
- 4 Tablespoons Sugar
- 4 teaspoons Cinnamon For an extra flavor boost, use fresh ground cinnamon.
Instructions
Preparation
- Preheat the oven to 375 degrees F (190 degrees C).
- Line a baking sheet with parchment paper or a silpat.
- In the bowl of a standing mixer, beat the softened butter and sugar together for about 3 minutes until creamy.
- Add the whisked eggs and vanilla extract, and beat for a few seconds until mixed well.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet mixture and mix for about 30 seconds until combined.
- In a small bowl, mix the sugar and cinnamon together.
Baking
- Roll the cookie dough into small balls and then roll them in the cinnamon sugar mixture.
- Place the dough balls on the prepared baking sheet.
- Bake for 8-9 minutes, or until cracks just start to appear on the surface.
- Cool on the baking sheet as they will continue to crack.
