I absolutely love baking snickerdoodle cookies! These sweet treats are a classic favorite for many people, and it’s no surprise why. The combination of a soft, buttery cookie with a delightful cinnamon sugar coating is simply irresistible. Whenever I make these, the aroma fills up my kitchen, making everyone excited for a bite
The best part is that the recipe is fairly simple, requiring basic ingredients like flour, sugar, butter, and cinnamon. I love how the cookies flatten out perfectly in the oven, creating a slightly chewy texture that melts in your mouth. Trust me, once you try this snickerdoodle cookies recipe, you’ll be hooked!
Tips for Perfecting the Recipe
Understand Your Ingredients: The key to perfect snickerdoodles lies in understanding the role of each ingredient. Cream of tartar gives these cookies their classic tangy flavor and chewy texture. Ensure your baking soda is fresh for the right rise, and use room-temperature butter for a smooth, creamy batter.
Measuring Matters: Accurate measurements are crucial in baking. For flour, spoon it into your measuring cup and level it off with a knife to avoid packing it down. This method ensures you don’t end up with too much flour, which can lead to dry cookies.
Creaming Butter and Sugar: Creaming butter and sugar until light and fluffy incorporates air into the mixture, leading to lighter cookies. This process can take several minutes, so be patient for the best texture.
Chill the Dough: While the original recipe suggests that chilling isn’t necessary, doing so can help control the spread of the cookies and intensify the flavors. Even 30 minutes in the refrigerator can make a difference.
Rolling in Cinnamon Sugar: Be generous when rolling your dough balls in the cinnamon-sugar mixture. This not only adds flavor but also creates the signature crinkly top as the cookies bake.
Oven Temperature: Oven temperatures can vary, so it’s a good idea to use an oven thermometer to ensure accuracy. Baking at the right temperature is crucial for achieving the perfect balance of a slightly crisp edge and a soft, chewy center.
Don’t Overbake: Snickerdoodles continue to cook on the baking sheet after being removed from the oven. Remove them when they are just set and still soft in the center for that perfect chewy texture.
Ingredients Needed for This Recipe
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
Instructions for Making Snickerdoodle Cookies
To begin, heat the oven to 400 degrees Fahrenheit. Get a cookie sheet, preferably a darker one, and line it with a silicone baking mat or parchment paper.
In a medium-sized bowl, mix together the flour, cream of tartar, baking soda, and salt. Keep it aside.
Put the butter and 1 1/2 cups of sugar in a big mixing bowl and mix until it becomes pale in color and has a soft, airy texture, which should take around 2-3 minutes.
To incorporate the eggs into the mixture, add them individually, ensuring they are fully combined after each addition. If necessary, use a spatula to scrape any residue from the edges of the bowl.
Include the vanilla extract and blend until thoroughly mixed.
Combine the dry ingredients and mix them together.
In a separate small bowl, mix together the cinnamon and the remaining 3 tablespoons of sugar.
Form cookie dough into balls measuring one tablespoon each.
Take each ball of cookie dough and coat it evenly with the mixture of cinnamon sugar. After that, place the coated dough on the cookie sheet that has been prepared in advance, making sure to leave approximately 2 inches of space between each ball.
Bake for 6-8 minutes.
Take the cookies out of the oven and let them rest for 2-3 minutes, then transfer them to a cooling rack.
Store cookies in an airtight container.
Snickerdoodle Cookies
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
2 3/4 cups 2 3/4 (358g) all-purpose flour (measured correctly)
2 tsp 2 cream of tartar
1 tsp 1 baking soda
1/2 tsp 1/2 salt
3/4 cup 3/4 (168g) unsalted butter, room temperature
1 1/2 cups 1 1/2 (310g) sugar, plus 3 tbsp for rolling
2 large 2 eggs
1 1/2 tsp 1 1/2 vanilla extract
1 tbsp 1 ground cinnamon
Directions
- To begin, heat the oven to 400 degrees Fahrenheit. Get a cookie sheet, preferably a darker one, and line it with a silicone baking mat or parchment paper.
- In a medium-sized bowl, mix together the flour, cream of tartar, baking soda, and salt. Keep it aside.
- Put the butter and 1 1/2 cups of sugar in a big mixing bowl and mix until it becomes pale in color and has a soft, airy texture, which should take around 2-3 minutes.
- To incorporate the eggs into the mixture, add them individually, ensuring they are fully combined after each addition. If necessary, use a spatula to scrape any residue from the edges of the bowl.
- Include the vanilla extract and blend until thoroughly mixed.
- Combine the dry ingredients and mix them together.
- In a separate small bowl, mix together the cinnamon and the remaining 3 tablespoons of sugar.
- Form cookie dough into balls measuring one tablespoon each.
- Take each ball of cookie dough and coat it evenly with the mixture of cinnamon sugar. After that, place the coated dough on the cookie sheet that has been prepared in advance, making sure to leave approximately 2 inches of space between each ball.
- Bake for 6-8 minutes.
- Take the cookies out of the oven and let them rest for 2-3 minutes, then transfer them to a cooling rack.
- Store cookies in an airtight container.
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