Snickerdoodle cookies are the ultimate treat, bringing warmth and joy with every bite. These soft, chewy cookies are easy to make and perfect for sharing. Their delightful cinnamon-sugar coating and slight tang from cream of tartar make them a beloved classic in every household.
The Ultimate Snickerdoodle Cookie Recipe
Why Snickerdoodles are a Favorite
Snickerdoodles have a special place in our hearts, evoking fond memories of cozy kitchens and family gatherings. Their unique flavor profile, combining sweetness and spice, makes them irresistible. These cookies are not only delicious but also incredibly easy to prepare, making them a go-to choice for bakers of all levels.
Key Ingredients for Snickerdoodles
Importance of Cream of Tartar
Cream of tartar is essential in snickerdoodle cookies. It adds a distinct flavor and helps create that signature chewy texture. Without it, your cookies may not achieve the same delightful tang or softness. If you love your cookies soft and chewy, this ingredient is a must!
Substitutes for Common Ingredients
If you find yourself without cream of tartar, you can use baking powder as a substitute. However, this will alter the flavor slightly. Make sure to adjust the amount of baking soda accordingly. Always have your ingredients ready to ensure a smooth baking experience!
Step-by-Step Instructions for Baking Snickerdoodles
Preparing the Dough
First, preheat your oven to 350°F and line your baking sheets with parchment paper or silicone mats. In a large bowl or stand mixer, beat the softened butter until it’s smooth, scraping the bowl occasionally. Add granulated sugar and brown sugar, then beat for 2 minutes until fluffy and well combined. Next, incorporate the eggs and vanilla extract, mixing until smooth. Spoon the flour into a measuring cup and add the baking soda, salt, and cream of tartar on top without mixing yet. Gently combine the flour mixture into the wet ingredients until just incorporated, avoiding overmixing.
Rolling and Baking Tips
Use a cookie scoop or spoon to form dough balls about 1 and 1/2 to 2 inches in diameter. Roll the dough balls in the cinnamon-sugar mixture to coat. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 9-11 minutes until the edges are set and the centers are slightly shiny. Immediately after baking, use a spoon to push the edges of the cookies towards the center to create a thicker shape. Allow cookies to cool on the pan for 3-5 minutes before transferring to a wire rack. While still warm, dip each cookie in the reserved cinnamon-sugar mixture for added flavor.
Tips for Perfect Snickerdoodles
Common Mistakes to Avoid
One common mistake is overmixing the dough, which can lead to tough cookies. Make sure to combine the flour mixture gently. Another mistake is not allowing the cookies to cool properly, as this can affect their final texture.
Enhancing Flavor and Texture
To boost the flavor, consider adding a pinch of nutmeg or using brown sugar for deeper sweetness. You can also try rolling the cookies in a mixture of cinnamon and different spices for a unique twist.
How to Store Snickerdoodles
Store cookies at room temperature in an airtight container for 2-4 days; they are best consumed on the first day. For longer storage, freeze cookies for up to 3 months. To serve, thaw in a ziplock bag and warm in the microwave for a few seconds.
FAQs
What is an interesting fact about snickerdoodles?
Snickerdoodles are believed to have originated from an old German cookie recipe, but their exact origins are unknown.
What are common snickerdoodle mistakes?
Common mistakes include overmixing the dough, using expired ingredients, and not letting the cookies cool properly.
What makes snickerdoodles chewy?
The combination of cream of tartar and proper baking time contributes to the chewy texture of snickerdoodles.
How to know if snickerdoodles are ready?
Snickerdoodles are ready when the edges are set, and the centers are slightly shiny. They will firm up as they cool.
Related Recipes to try
- Cannoli Cookies
- Whipped Shortbread Cookies
- Christmas Kitchen Sink Cookies
- Sugar Cookie Cheesecake
- Thumbprint Cookies
Conclusion
Now that you have the ultimate snickerdoodle recipe, it’s time to get baking! These cookies are perfect for any occasion and are sure to be a hit with family and friends. For more delightful recipes and inspiration, check out our Pinterest page at Artemis Recipes. Enjoy every crumb!
Snickerdoodle Cookies: The Ultimate Comfort Dessert
Ingredients
- 1 cup salted butter (2 sticks), softened
- 1 and ⅓ cups granulated sugar
- ⅓ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and ¼ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 and ½ teaspoons cream of tartar
- ⅓ cup granulated sugar, for rolling
- 1 and ½ tablespoons cinnamon
Instructions
- Preheat the oven to 350°F and prepare baking sheets with parchment paper or silicone mats.
- In a large bowl or stand mixer, beat the softened butter until smooth, scraping the bowl occasionally.
- Add granulated sugar and brown sugar, then beat for 2 minutes until fluffy and well combined.
- Incorporate the eggs and vanilla, mixing until smooth.
- Spoon the flour into a measuring cup and add baking soda, salt, and cream of tartar on top without mixing yet.
- Gently combine the flour mixture into the wet ingredients until just incorporated, avoiding overmixing.
- Use a cookie scoop or spoon to form dough balls about 1 and 1/2 to 2 inches in diameter.
- Roll the dough balls in the cinnamon-sugar mixture to coat.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes until edges are set and centers are slightly shiny.
- Immediately after baking, use a spoon to push the edges of the cookies towards the center to create a thicker shape.
- Allow cookies to cool on the pan for 3-5 minutes before transferring to a wire rack.
- While still warm, dip each cookie in the reserved cinnamon-sugar mixture for added flavor.
Notes
– For longer storage, freeze cookies for up to 3 months. Thaw in a ziplock bag and warm in the microwave for a few seconds before serving.
– Dough can also be frozen; shape into balls, roll in cinnamon sugar, and store in a ziplock bag. Bake directly from frozen, adding a few minutes to the baking time.