Snickerdoodle Cookies

why make this recipe

Snickerdoodle cookies are a classic favorite for many. They are soft, slightly chewy, and have a delightful cinnamon coating. This recipe brings together simple ingredients to create a delicious treat that everyone can enjoy. Whether you’re baking for a special occasion or just want a sweet snack, snickerdoodle cookies are perfect. The combination of a buttery flavor and a hint of spice makes them hard to resist.

how to make Snickerdoodle Cookies

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon
• 2 tablespoons granulated sugar (for topping)

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix together flour, baking soda, cream of tartar, and salt. Set aside.
3. In another large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla.
5. Gradually blend in the dry ingredients.
6. In a small bowl, combine 2 tablespoons of sugar and cinnamon.
7. Roll the dough into balls and then roll in the cinnamon sugar mixture.
8. Place on ungreased baking sheets and flatten slightly.
9. Bake for 8 to 10 minutes or until edges are set and just beginning to brown.
10. Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

how to serve Snickerdoodle Cookies

Serve snickerdoodle cookies warm, fresh from the oven, or at room temperature. They pair wonderfully with a glass of milk or a hot cup of coffee or tea. You can also plate them up for parties or gatherings, where they are sure to be a hit.

how to store Snickerdoodle Cookies

To store snickerdoodle cookies, keep them in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, consider freezing them. Place the cookies in a zip-top bag and remove as much air as possible before sealing. They can be frozen for up to three months.

tips to make Snickerdoodle Cookies

1. Make sure your butter is softened but not melted for the best texture.
2. Don’t overmix the dough; this helps keep the cookies soft.
3. For a stronger cinnamon flavor, feel free to add a bit more to the topping mixture.
4. If you like your cookies extra chewy, slightly underbake them.

variation

You can add chocolate chips or nuts for a different twist on snickerdoodles. Another variation is to use different spices, like nutmeg, in the cinnamon sugar topping for a unique flavor profile.

FAQs

Q: Can I use brown sugar only for the recipe?
A: Yes, you can use brown sugar instead of granulated sugar, but this may change the texture slightly.

Q: What is cream of tartar and can I omit it?
A: Cream of tartar is an acid that helps stabilize the egg whites and gives snickerdoodles their characteristic texture. You can omit it, but the cookies may not be as chewy.

Q: Can I make the dough in advance?
A: Yes, you can prepare the dough ahead of time. Just wrap it tightly in plastic wrap and refrigerate it for up to three days or freeze it for up to three months.

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