why make this recipe
Snickerdoodle cookies are a classic treat that bring warmth and comfort to any occasion. Their unique combination of soft, chewy texture and sweet, cinnamon-sugar coating makes them a favorite for many. Whether it’s for a family gathering, a bake sale, or just a cozy night in, these cookies are simple to make and sure to please everyone.
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 the oven to 400°F. Prepare a cookie sheet 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 aside.
- In a large mixer bowl, add the butter and 1 1/2 cups of sugar. Cream together until light in color 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.
- Stir in the vanilla extract and mix until well combined.
- Gradually add the dry ingredients and mix until everything is combined.
- In another small bowl, combine the remaining 3 tablespoons of sugar with the cinnamon.
- Use a tablespoon to create balls of cookie dough.
- Roll each ball of dough in the cinnamon-sugar mixture, then place them on the prepared cookie sheet, leaving about 2 inches of space between each.
- Bake for 6-8 minutes.
- Once removed from the oven, let the cookies sit for 2-3 minutes before transferring them to a cooling rack.
- Store the cookies in an airtight container.
how to serve Snickerdoodle Cookies
Snickerdoodle cookies are best enjoyed fresh, warm from the oven, with a glass of milk or a cup of coffee. They can be served as a delightful snack or a sweet dessert after meals. You can also pair them with ice cream for a fun twist!
how to store Snickerdoodle Cookies
To keep your snickerdoodle cookies fresh, store them in an airtight container at room temperature. They’ll stay good for about a week. If you want to keep them longer, you can freeze the cookies in a freezer-safe container for up to three months.
tips to make Snickerdoodle Cookies
- Make sure to measure your flour correctly for the best results.
- Allow your butter to come to room temperature for easier creaming.
- Don’t overbake the cookies; they will continue to firm up as they cool.
- If you like a stronger cinnamon flavor, add a little extra to the sugar mixture for rolling.
variation
You can switch things up by adding chocolate chips or nuts for extra texture and flavor. For a fun twist, try using flavored extracts like almond or maple instead of vanilla.
FAQs
1. Can I use margarine instead of butter?
Yes, you can use margarine, but the flavor and texture may vary slightly.
2. What if I don’t have cream of tartar?
You can replace cream of tartar with an equal amount of lemon juice or vinegar, but the flavor will be different.
3. How can I make my cookies thicker?
Chill the dough in the fridge for about 30 minutes before baking; this helps prevent spreading.