Snickerdoodle Cookies

Why Make This Recipe

Snickerdoodle cookies are a classic treat loved by many. Their soft and chewy texture combined with the delightful cinnamon-sugar coating makes them irresistible. Whether you’re baking for a special occasion or just want a homemade snack, these cookies bring comfort and joy. They are simple to make and yield delicious results everyone will enjoy.

How to Make Snickerdoodle Cookies

Ingredients:

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

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
3. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually blend the dry ingredients into the wet mixture.
6. In a small bowl, mix the cinnamon and 3 tablespoons of sugar.
7. Roll the dough into balls, then roll each ball in the cinnamon-sugar mixture.
8. Place on a baking sheet lined with parchment paper, spacing them a couple of inches apart.
9. Bake for 8-10 minutes or until the edges are set and the tops are slightly cracked.
10. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

How to Serve Snickerdoodle Cookies

Snickerdoodle cookies are best served warm, right out of the oven. However, they are equally delicious at room temperature. You can enjoy them on their own, or pair them with a glass of milk or a hot cup of coffee for a delightful snack.

How to Store Snickerdoodle Cookies

To keep your snickerdoodle cookies fresh, store them in an airtight container at room temperature. They can last up to one week. If you want to keep them longer, you can freeze the cookies. Place them in a freezer-safe bag or container, and they can last for up to three months.

Tips to Make Snickerdoodle Cookies

• Make sure your butter is at room temperature for easier mixing.
• Do not overbake the cookies; they should be slightly soft when you take them out of the oven.
• Experiment with adding a pinch of nutmeg for extra flavor.
• Always measure your flour correctly; spoon it into your measuring cup and level it off with a knife.

Variation

For a fun twist, try adding white chocolate chips or nuts to the cookie dough. This adds extra flavor and texture to the classic snickerdoodle.

FAQs

1. Why are they called Snickerdoodle cookies?
The name "snickerdoodle" is believed to come from a German word, "Schneckennudeln," which means “snail noodles.” The term may have evolved to refer to the cookies we know today.

2. Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but be sure to omit the added salt from the recipe. Unsalted butter helps control the saltiness of the cookies.

3. How can I make my cookies thicker?
To make your snickerdoodle cookies thicker, chill the dough in the refrigerator for about 30 minutes before baking. This helps prevent them from spreading too much in the oven.

Snickerdoodle Cookies

Deliciously soft and chewy Snickerdoodle cookies coated in cinnamon-sugar, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 3/4 cups all-purpose flour Make sure to measure correctly.
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt Omit if using salted butter.

Wet Ingredients

• 1 cup unsalted butter, softened Should be at room temperature.
• 1 1/2 cups granulated sugar Plus 3 tablespoons for coating.
• 1/2 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract

Coating

• 1 tablespoon ground cinnamon
• 3 tablespoons granulated sugar

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
3. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually blend the dry ingredients into the wet mixture.
6. In a small bowl, mix the cinnamon and 3 tablespoons of sugar.

Baking

1. Roll the dough into balls, then roll each ball in the cinnamon-sugar mixture.
2. Place on a baking sheet lined with parchment paper, spacing them a couple of inches apart.
3. Bake for 8-10 minutes or until the edges are set and the tops are slightly cracked.
4. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Cookies are best served warm, but can be enjoyed at room temperature. Store in an airtight container at room temperature for up to one week, or freeze for up to three months.