Snickerdoodle cookies are a classic treat loved by many. With their soft, chewy texture and delightful sprinkle of cinnamon sugar, these cookies are perfect for any occasion. Whether you’re baking for a holiday, a party, or just because, the absolute best snickerdoodle cookies will surely please everyone.
Why Make This Recipe
This recipe for snickerdoodle cookies stands out because it creates cookies that are not only flavorful but also incredibly easy to make. The combination of cream of tartar and baking soda gives them a unique tang and a perfect chewiness. Plus, with simple ingredients that you probably already have at home, there’s no reason not to whip up a batch!
How to Make Snickerdoodle Cookies
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened, but not too soft)
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ⅓ cup granulated sugar
- 1 ½ tablespoons ground cinnamon
Directions:
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together 3 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ½ teaspoon salt. Set this bowl aside.
- In another bowl, add 1 cup unsalted butter and 1 ½ cups granulated sugar. Using a hand mixer, blend them together until the mixture is pale and fluffy, which takes about 4-5 minutes.
- Add 2 large eggs and 1 tablespoon vanilla extract to the butter and sugar mixture. Mix for another 2 minutes, making sure to scrape the sides of the bowl to mix everything well.
- Slowly add the flour mixture to the butter mixture and mix until fully combined. Cover the bowl with plastic wrap and place it in the fridge to chill for 30 minutes.
- While the dough chills, prepare the cinnamon sugar by combining ⅓ cup granulated sugar and 1 ½ tablespoons ground cinnamon in a small bowl.
- After chilling, form the dough into equal 1-inch sized balls. Roll each ball in the cinnamon sugar mixture until they are evenly coated.
- Place the coated balls on the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake the cookies for 10 minutes. They will look slightly underbaked, but that is just perfect! Let them cool for a few minutes on the pan before transferring them to a cooling rack.
How to Serve Snickerdoodle Cookies
Serve your snickerdoodle cookies warm or at room temperature. They are delightful on their own or paired with a glass of milk. For an extra treat, add some vanilla ice cream on the side.
How to Store Snickerdoodle Cookies
To keep your snickerdoodle cookies fresh, store them in an airtight container at room temperature. They can last up to a week. For longer storage, you can freeze them. Just make sure to separate layers with parchment paper to prevent sticking.
Tips to Make Snickerdoodle Cookies
- Ensure your butter is at a proper room temperature; it should be soft but not melted.
- Chilling the dough helps the cookies maintain their shape and gives them a better texture.
- If you like a stronger cinnamon flavor, feel free to add a bit more cinnamon to the sugar mix.
Variation
You can add chocolate chips or nuts to the dough for an exciting twist. Another variation is to substitute the granulated sugar with brown sugar for a deeper flavor.
FAQs
1. Can I make snickerdoodle cookies without cream of tartar?
Yes, but the texture and flavor may change. Cream of tartar adds a unique tanginess and helps create that chewy texture.
2. How can I tell when snickerdoodle cookies are done?
They should look slightly underbaked but set around the edges. They will continue cooking a little as they cool.
3. Can I double the recipe?
Absolutely! Just be sure to use large enough bowls and baking sheets to accommodate all the cookie dough.
Snickerdoodle Cookies
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened, but not too soft)
- 1½ cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Cinnamon Sugar Mixture
- ⅓ cup granulated sugar
- 1½ tablespoons ground cinnamon
Instructions
Preparation
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set this bowl aside.
- In another bowl, blend the softened butter and granulated sugar together until pale and fluffy, about 4-5 minutes.
- Add the eggs and vanilla extract to the butter mixture and mix for another 2 minutes, scraping the sides of the bowl to mix well.
- Slowly add the flour mixture to the butter mixture and mix until fully combined.
- Cover the bowl with plastic wrap and place it in the fridge to chill for 30 minutes.
Cinnamon Sugar Prep
- While the dough chills, prepare the cinnamon sugar by combining the granulated sugar and ground cinnamon in a small bowl.
Baking
- After chilling, form the dough into equal 1-inch sized balls and roll each ball in the cinnamon sugar mixture.
- Place the coated balls on the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake the cookies for 10 minutes. They should look slightly underbaked. Let them cool for a few minutes on the pan before transferring them to a cooling rack.
