why make this recipe
Snickerdoodle cookies are a classic treat that many people love. They are soft, chewy, and have a delightful cinnamon flavor. Making these cookies is easy, and they are perfect for sharing with family and friends. When you bake a batch of snickerdoodles, your kitchen will fill with a warm, inviting aroma that makes everyone feel welcome. This recipe is great for any occasion, whether it’s a holiday, a bake sale, or just a cozy evening at home.
how to make Snickerdoodle Cookies
Ingredients:
- 2 ¾ cups (358g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (168g) unsalted butter (room temperature)
- 1 ½ cups (310g) sugar (plus 3 tbsp for rolling)
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 tablespoon ground cinnamon
Directions:
- Preheat your oven to 400°F (200°C). Prepare a cookie sheet, ideally a darker one, with a silicone baking mat or parchment paper.
- In a medium-sized bowl, combine the flour, cream of tartar, baking soda, and salt. Set this bowl aside.
- In a large mixing bowl, add the butter and 1 ½ cups of sugar. Cream these together until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing until fully combined after each addition. Remember to scrape down the sides of the bowl when needed.
- Mix in the vanilla extract until well combined.
- Gradually add the dry ingredients from the first bowl, and mix until everything comes together.
- In a small bowl, mix the remaining 3 tablespoons of sugar with the cinnamon.
- Roll tablespoon-sized balls of cookie dough. Roll each ball in the cinnamon sugar mixture, then place them on the prepared cookie sheet, ensuring there’s about 2 inches between each ball.
- Bake for 6-8 minutes until they are lightly golden.
- Once baked, let the cookies sit on the cookie sheet for 2-3 minutes, then transfer them to a cooling rack.
- Store the cookies in an airtight container.
how to serve Snickerdoodle Cookies
Snickerdoodle cookies are best enjoyed slightly warm or at room temperature. You can serve them on a platter for a fun dessert at a party or keep them in a jar for a lovely snack during the day. They pair perfectly with a glass of milk or a cup of tea. Don’t forget to share them!
how to store Snickerdoodle Cookies
To keep your snickerdoodles fresh, store them in an airtight container at room temperature. They can stay fresh for about a week. If you want to keep them longer, consider freezing them! Just place the cookies in a freezer-safe container, and they will last up to three months.
tips to make Snickerdoodle Cookies
- Make sure your butter is at room temperature for a smooth batter.
- Don’t overbake the cookies; they will continue to cook a little after you take them out of the oven.
- For extra flavor, you can add a pinch of nutmeg to the cinnamon sugar mixture when rolling the cookies.
variation
You can try adding chocolate chips to the dough or even some nuts for a different texture. If you prefer a more intense cinnamon flavor, feel free to increase the amount of cinnamon in the sugar mixture.
FAQs
Q: Can I use margarine instead of butter?
A: Yes, you can use margarine, but butter gives the best flavor.
Q: What can I substitute for cream of tartar?
A: You can use baking powder instead. For each teaspoon of cream of tartar, use 1 ½ teaspoons of baking powder and reduce the baking soda by ¼ teaspoon.
Q: Can I make the dough ahead of time?
A: Absolutely! You can chill the dough in the refrigerator for up to 24 hours before baking. This helps the cookies hold their shape better.
Snickerdoodle Cookies
Ingredients
Method
- Preheat your oven to 400°F (200°C). Prepare a cookie sheet with a silicone baking mat or parchment paper.
- In a medium bowl, combine flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing until combined after each addition. Scrape down the sides of the bowl when needed.
- Mix in the vanilla extract until well combined.
- Gradually add the dry ingredients and mix until everything comes together.
- In a small bowl, mix 3 tablespoons of sugar with the cinnamon.
- Roll tablespoon-sized balls of cookie dough. Roll each ball in the cinnamon sugar mixture, then place on the prepared cookie sheet with about 2 inches between each ball.
- Bake for 6-8 minutes until lightly golden.
- Let the cookies sit on the cookie sheet for 2-3 minutes before transferring them to a cooling rack.
- Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.
