Snickerdoodle Cookies

Introduction

Snickerdoodle Cookies are a timeless classic in the world of baking. Known for their slightly tangy flavor, chewy yet soft centers, and a delightful cinnamon-sugar coating, these cookies are a comforting treat that never goes out of style. The addition of cream of tartar (a key ingredient) gives snickerdoodles their signature tang and unique texture—different from traditional sugar cookies.

Biting into a warm snickerdoodle feels like wrapping yourself in a cozy blanket. Their balance of sweetness and spice makes them a perfect cookie for any occasion—holidays, afternoon snacks, or even just to satisfy a craving for something nostalgic.

Why I Love This Recipe

I love this recipe because snickerdoodles aren’t just cookies—they’re comfort in a bite. The chewy texture with crisp edges makes them irresistible, while the cinnamon-sugar coating adds warmth and depth.

What makes me adore them even more is their simplicity. With a handful of pantry ingredients, you can bake a batch of cookies that taste bakery-quality. They’re also versatile—amazing with milk, coffee, or even crumbled over ice cream.

To me, snickerdoodles are a reminder of home baking at its best: simple, cozy, and always satisfying.

Why It’s a Must-Try Dish

This recipe is a must-try because:

• It’s a classic American favorite with a unique tangy-cinnamon flavor.
• The cookies are soft and chewy, with slightly crisp edges.
• It’s easy to make with simple ingredients.
• They’re great for holiday baking or everyday snacking.
• They store and freeze beautifully, making them convenient too.

Recipe Information

• Preparation Time: 15 minutes
• Chilling Time (optional but recommended): 30 minutes
• Cooking Time: 8–10 minutes per batch
• Total Time: 55 minutes
• Servings: 24 cookies
• Calories per Cookie: ~140 kcal
• Course: Dessert, Snack
• Cuisine: American

Ingredients

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 ¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt

For the Cinnamon-Sugar Coating:

• ¼ cup granulated sugar
• 1 ½ tbsp ground cinnamon

Step-by-Step Preparation Method

Step 1: Cream the Butter and Sugar

1. In a large mixing bowl, cream together butter and sugar until light and fluffy.
2. Beat in eggs one at a time.
3. Stir in vanilla extract.

Step 2: Mix the Dry Ingredients

1. In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
2. Gradually add dry ingredients to the wet mixture, mixing until just combined.

Step 3: Chill the Dough (Optional)

1. Cover the dough with plastic wrap and chill for 30 minutes.
   (This helps prevent excessive spreading and intensifies flavor.)

Step 4: Shape the Cookies

1. Preheat oven to 375°F (190°C).
2. Mix sugar and cinnamon in a small bowl for coating.
3. Scoop out tablespoon-sized portions of dough, roll into balls, and coat in cinnamon-sugar mixture.

Step 5: Bake

1. Place dough balls on a parchment-lined baking sheet about 2 inches apart.
2. Bake for 8–10 minutes, until edges are set but centers are soft.
3. Cool on baking sheets for 2 minutes, then transfer to wire racks.

How to Serve

• Serve warm with a glass of milk, coffee, or hot chocolate.
• Stack them in jars or tins for gifting.
• Use as a base for ice cream sandwiches.
• Crumble over vanilla ice cream for a cinnamon-sugar crunch topping.

Recipe Tips

• Do not overbake—snickerdoodles should stay soft in the center.
• Chilling the dough helps with texture and prevents flat cookies.
• Use fresh cream of tartar for best results; it’s essential for flavor and texture.
• Adjust cinnamon-sugar ratio to taste—more cinnamon for extra warmth.

Variations

• Pumpkin Snickerdoodles: Add ¼ cup pumpkin puree and 1 tsp pumpkin spice to the dough.
• Brown Butter Snickerdoodles: Brown the butter before creaming with sugar for a nutty flavor.
• Stuffed Snickerdoodles: Wrap dough around caramel candies or Nutella before baking.
• Gluten-Free Snickerdoodles: Substitute with a good 1:1 gluten-free flour blend.
• Holiday Snickerdoodles: Add colored sugar sprinkles to the cinnamon-sugar mix for festive flair.

Freezing and Storage

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigerated Dough: Store dough in the fridge for up to 3 days before baking.
• Freezing Dough Balls: Freeze rolled (but uncoated) dough balls for up to 2 months. Thaw, coat in cinnamon-sugar, then bake.
• Freezing Baked Cookies: Freeze baked cookies for up to 2 months. Thaw at room temperature.

Special Equipment Needed

• Mixing bowls
• Electric mixer (hand or stand)
• Baking sheets
• Parchment paper or silicone baking mat
• Wire cooling rack
• Cookie scoop (optional but helpful for uniform cookies)

Conclusion

Snickerdoodle Cookies are the definition of cozy baking. With their soft, chewy centers, tangy flavor, and irresistible cinnamon-sugar coating, they’re a cookie that always delivers comfort and joy. Simple to make, customizable, and perfect for any season, these cookies deserve a spot in every baker’s recipe collection. Once you try them, you’ll see why they’ve remained a classic for generations.

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Snickerdoodle Cookies

Author: admin Cuisine: American Courses: Desserts

Difficulty: Beginner Prep Time 15 mins Cook Time 40 mins Total Time 55 mins

Calories: 140 kcal per Cookie

Description

Snickerdoodle Cookies are a timeless classic in the world of baking. Known for their slightly tangy flavor, chewy yet soft centers, and a delightful cinnamon-sugar coating, these cookies are a comforting treat that never goes out of style.

Ingredients

Scale

1/2x 1x 2x 3x

For the Cookie Dough:

• 1 cup (2 sticks)
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 ¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt

For the Cinnamon-Sugar Coating:

• ¼ cup granulated sugar
• 1 ½ tbsp ground cinnamon

Instructions

1. Step 1: Cream the Butter and Sugar: In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla extract.
2. Step 2: Mix the Dry Ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined.
3. Step 3: Chill the Dough (Optional): Cover the dough with plastic wrap and chill for 30 minutes. (This helps prevent excessive spreading and intensifies flavor.)
4. Step 4: Shape the Cookies: Preheat oven to 375°F (190°C). Mix sugar and cinnamon in a small bowl for coating. Scoop out tablespoon-sized portions of dough, roll into balls, and coat in cinnamon-sugar mixture.
5. Step 5: Bake: Place dough balls on a parchment-lined baking sheet about 2 inches apart. Bake for 8–10 minutes, until edges are set but centers are soft. Cool on baking sheets for 2 minutes, then transfer to wire racks.

Keywords: Snickerdoodle Cookies