why make this recipe
Snickerdoodle cookies are a classic treat that many people love. They have a soft and chewy texture, with a delightful cinnamon-sugar topping. Making these cookies is simple, and they allow you to share homemade goodness with friends and family. The sweet and spicy flavor combination is perfect for any occasion, from holiday gatherings to after-school snacks. Plus, the baking process fills your kitchen with a warm and inviting aroma that no one can resist.
how to make Snickerdoodle Cookies
Ingredients:
- 2 3/4 cups (358g) all-purpose flour (measured correctly)
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar, plus 3 tbsp for rolling
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 tbsp ground cinnamon
Directions:
- Preheat your oven to 400°F. Prepare a cookie sheet using a silicone baking mat or parchment paper for easier removal.
- In a medium-sized bowl, combine the flour, cream of tartar, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, add the butter and 1 1/2 cups of sugar. Cream them together until the mixture is light in color and fluffy, which should take about 2-3 minutes.
- Add the eggs to the mixture one at a time, mixing well after each addition. If needed, scrape down the sides of the bowl.
- Pour in the vanilla extract and mix until everything is well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In a small bowl, combine the remaining 3 tablespoons of sugar with the cinnamon.
- Form one tablespoon of cookie dough into a ball for each cookie. Roll each dough ball in the cinnamon-sugar mixture and place them on the prepared cookie sheet, leaving about 2 inches between each ball.
- Bake the cookies in the oven for 6-8 minutes.
- Once baked, allow the cookies to sit on the sheet for 2-3 minutes before moving them to a cooling rack.
- Store the cookies in an airtight container to keep them fresh.
how to serve Snickerdoodle Cookies
Snickerdoodle cookies are best served warm, right out of the oven. However, they also taste great at room temperature. You can serve them with a glass of milk or a hot beverage like coffee or tea. These cookies are perfect for sharing at parties or gatherings, and they make a delicious treat anytime you need a sweet snack.
how to store Snickerdoodle Cookies
To keep your Snickerdoodle cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to keep them for longer, consider freezing them. Place the cooled cookies in a freezer-safe bag, and they can last for up to three months. When you’re ready to enjoy them, simply thaw them at room temperature.
tips to make Snickerdoodle Cookies
- Make sure to measure your flour correctly to avoid cookies that are too dry or too crumbly.
- Use room temperature butter for better mixing and a fluffier texture.
- Don’t overbake your cookies; they should be golden around the edges but still soft in the center when you take them out.
- Experiment with adding a touch more cinnamon for an extra kick if you love the flavor!
variation
You can add chocolate chips or nuts to the cookie dough for a different taste. Another variation is to dip half of the cooled cookies in melted chocolate for a delicious twist on the classic recipe.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but keep in mind the texture may be different and slightly denser.
2. What can I substitute if I don’t have cream of tartar?
You can use an equal amount of baking powder instead of cream of tartar, but you might want to reduce the baking soda slightly.
3. How do I know when my cookies are done baking?
Your cookies should look set but slightly soft in the center. They will continue to bake on the cookie sheet after you take them out. If they are too hard in the oven, they will become even crunchier as they cool.
Snickerdoodle Cookies
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour Measured correctly
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups sugar Plus 3 tablespoons for rolling
- 2 large eggs
- 1 1/2 tsp vanilla extract
Cinnamon Sugar Topping
- 1 tbsp ground cinnamon
Instructions
Preparation
- Preheat your oven to 400°F and prepare a cookie sheet using a silicone baking mat or parchment paper.
- In a medium-sized bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and 1 1/2 cups of sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Pour in the vanilla extract and mix until well combined.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- In a small bowl, combine the remaining 3 tablespoons of sugar with the cinnamon.
- Form one tablespoon of cookie dough into balls and roll in the cinnamon-sugar mixture, placing them on the prepared cookie sheet with 2 inches between each.
Baking
- Bake the cookies for 6-8 minutes until golden around the edges and soft in the center.
- Allow the cookies to sit on the sheet for 2-3 minutes before transferring to a cooling rack.