Snickerdoodle Cookies Recipe

Introduction

Snickerdoodle cookies are classic, soft, and chewy treats with a delightful cinnamon-sugar coating. These easy-to-make cookies are perfect for sharing or enjoying with a cup of tea or coffee.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp granulated sugar (for rolling)
• 1 tbsp ground cinnamon (for rolling)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
3. Step 3: Beat in the eggs one at a time, mixing well after each addition.
4. Step 4: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Step 6: In a small bowl, combine 2 tablespoons sugar and 1 tablespoon ground cinnamon for rolling.
7. Step 7: Roll the dough into small balls, then roll each ball in the cinnamon-sugar mixture until evenly coated.
8. Step 8: Place the coated dough balls on the prepared baking sheets and slightly flatten each one with the bottom of a glass.
9. Step 9: Bake for 8-10 minutes, or until the edges are set but the centers remain soft.
10. Step 10: Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a richer flavor, chill the dough for 30 minutes before rolling and baking.
• Try adding a sprinkle of nutmeg to the cinnamon-sugar mix for extra warmth.
• Use salted butter and omit added salt for a slightly different taste.

Storage

Store the cooled snickerdoodle cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. Reheat gently in the microwave for a few seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze snickerdoodle cookie dough?

Yes, you can freeze the dough balls before baking. Wrap them tightly and freeze for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.

What makes snickerdoodles different from regular sugar cookies?

Snickerdoodles are distinct because of their cinnamon-sugar coating and the use of cream of tartar, which gives them a slightly tangy flavor and chewy texture that sets them apart from standard sugar cookies.

Snickerdoodle Cookies Recipe

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★★★★★

4.6 from 69 reviews

Classic Snickerdoodle Cookies with a soft, chewy texture and a delightful cinnamon-sugar coating. These cookies are simple to make and perfect for any occasion, offering a nostalgic taste with every bite.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt

Cinnamon Sugar Coating

• 2 tbsp granulated sugar
• 1 tbsp ground cinnamon

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar using a mixer until the mixture is light and fluffy, which helps create a tender cookie texture.
3. Add Eggs: Beat in the eggs one at a time, fully incorporating each before adding the next to maintain a smooth batter.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to evenly distribute the leavening agents and salt.
5. Combine Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough, which can make cookies tough.
6. Prepare Cinnamon Sugar: In a small bowl, mix together the 2 tablespoons granulated sugar and 1 tablespoon ground cinnamon to create the classic coating.
7. Shape and Coat Dough Balls: Roll the dough into balls about 1 to 1.5 inches in diameter, then roll each ball in the cinnamon-sugar mixture to evenly coat.
8. Place and Flatten: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart, and slightly flatten each ball with the bottom of a glass to help them spread evenly.
9. Bake: Bake in the preheated oven for 8-10 minutes or until the edges are set but the centers still look slightly soft.
10. Cool: Allow the cookies to cool on the baking sheets for a few minutes to firm up, then transfer them to wire racks to cool completely for best texture.

Notes

• Ensure the butter is softened to room temperature for easier creaming and better texture.
• Do not overbake; snickerdoodles are best when soft and chewy.
• You can store the cookies in an airtight container for up to 1 week to maintain freshness.
• For extra flavor, add a pinch of nutmeg to the cinnamon sugar coating.
• These cookies freeze well either as dough balls or baked cookies.

Keywords: snickerdoodle cookies, cinnamon sugar cookies, soft cookies, classic cookies, easy cookie recipe