Snickerdoodles are the quintessential cookie that brings warmth and comfort to any occasion. Their soft and chewy texture, paired with a delightful cinnamon-sugar coating, makes them a favorite among cookie lovers of all ages. Whether you’re baking for a special event or simply indulging in a sweet treat at home, this Snickerdoodle Cookie Recipe is sure to impress.
Why This Recipe Is Reliable
What sets this Snickerdoodle Cookie Recipe apart is its simplicity and the perfect balance of flavors. With common ingredients that you likely already have in your pantry, this recipe is approachable for bakers of all skill levels. Plus, the combination of cream of tartar and baking soda ensures that your cookies will have that signature tangy flavor and soft texture. This recipe has been tested time and again, delivering consistent results that will leave you reaching for another cookie.
What Goes In
To create these delicious snickerdoodles, you will need the following ingredients:
- 1 cup unsalted butter (softened)
- 1 cup sugar
- 1 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 cup sugar (for rolling)
- 2 teaspoons cinnamon
Hardware & Gadgets
To make this recipe a breeze, gather the following tools:
- Mixing bowl: For combining your wet and dry ingredients.
- Electric mixer: To cream the butter and sugars together effectively.
- Spoon or cookie scoop: For portioning out the dough.
- Baking sheet: A sturdy sheet for even baking.
- Parchment paper: Optional, but helps with easy cleanup.
- Cooling rack: To allow your cookies to cool properly after baking.
From Start to Finish: Snickerdoodle Cookie Recipe
Now that you have your ingredients and tools ready, let’s dive into the step-by-step process of making these delightful cookies.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly golden.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened unsalted butter, sugar, and brown sugar. Using an electric mixer, cream them together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Step 3: Add Egg and Vanilla
Add the large egg and vanilla extract to the creamed mixture. Beat until well combined.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 5: Prepare the Cinnamon Sugar
In a small bowl, combine the 1/4 cup of sugar with the 2 teaspoons of cinnamon. This will be used to coat the cookies.
Step 6: Shape the Cookies
Using a spoon or cookie scoop, portion out the dough and roll it into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
Step 7: Bake the Cookies
Place the coated dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
Step 8: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy these warm, or store them in an airtight container for later!
How to Make It Lighter
If you’re looking to lighten up this Snickerdoodle Cookie Recipe, here are a few suggestions:
- Substitute half of the unsalted butter with unsweetened applesauce.
- Use a sugar substitute for some or all of the sugar (like monk fruit sweetener).
- Opt for whole wheat flour instead of all-purpose flour for added fiber.
Mistakes That Ruin Snickerdoodle Cookie Recipe
Creating the perfect snickerdoodle can be tricky. Here are some common mistakes to avoid:
- Using cold butter: Make sure your butter is softened at room temperature for proper creaming.
- Overmixing the dough: This can lead to tough, dense cookies. Mix just until combined.
- Not using enough flour: Make sure to measure accurately, as too little can affect the cookie’s texture.
- Skipping the cooling step: Allowing cookies to cool on the baking sheet helps them set properly.
Refrigerate, Freeze, Reheat
To enjoy your snickerdoodles later, consider these storage tips:
- Refrigerate: Store cookies in an airtight container in the refrigerator for up to a week.
- Freeze: Freeze cookie dough balls before baking. When ready, bake from frozen, adding a couple of extra minutes to the baking time.
- Reheat: Warm cookies in the microwave for about 10-15 seconds for that fresh-baked taste.
Questions People Ask
Can I make snickerdoodles without cream of tartar?
Yes, you can substitute cream of tartar with an equal amount of lemon juice or white vinegar, although it may alter the flavor slightly.
What can I do if my snickerdoodles are too flat?
If your cookies spread too much, make sure your butter is softened but not melted. Also, check that you’re using the correct amount of flour.
Can I freeze baked snickerdoodles?
Absolutely! Baked snickerdoodles can be frozen for up to three months. Just ensure they are in an airtight container.
How do I make my cookies thicker?
For thicker cookies, chill the dough for 30 minutes before baking. This helps prevent them from spreading too much.
If you’re a fan of cookies, check out these delicious recipes:
The Last Word
Baking a perfect batch of snickerdoodles is a delightful experience that brings joy to both the baker and those who enjoy the fruits of their labor. This Snickerdoodle Cookie Recipe is not only delicious but also simple enough for anyone to tackle. With a few straightforward steps, you can create cookies that are soft, chewy, and bursting with flavor. So gather your ingredients, preheat that oven, and get ready to enjoy the warm, cinnamon-sugar goodness of freshly baked snickerdoodles. Happy baking!
Snickerdoodle Cookie Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened unsalted butter, sugar, and brown sugar. Cream together on medium speed until light and fluffy, about 2-3 minutes.
- Add the large egg and vanilla extract to the creamed mixture. Beat until well combined.
- In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
- In a small bowl, combine the 1/4 cup of sugar with the 2 teaspoons of cinnamon for coating.
- Using a spoon or cookie scoop, portion out the dough and roll it into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place coated dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes, until edges are set and tops are slightly cracked.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Substitute half of the butter with unsweetened applesauce for a lighter version.
- Use whole wheat flour for added fiber.
- Store cookies in an airtight container to maintain freshness.
