Are you craving a timeless cookie with a delightful twist? Our classic Snickerdoodle recipe delivers perfectly tangy, soft-centered cookies that are sure to please everyone. Whether you’re baking for a special occasion or just for a cozy treat, these Snickerdoodles are a must-try!
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
¼ cup granulated sugar (for rolling)
1 tablespoon ground cinnamon (for rolling)
Directions:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
Cream the butter and sugar: In a large bowl, beat together the softened butter and 1 ½ cups of sugar until the mixture is light and fluffy.
Add the eggs and vanilla: Beat in the eggs one at a time. Then, mix in the vanilla extract until fully combined.
Prepare the dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Combine the mixtures: Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough.
Make the cinnamon-sugar coating: In a small bowl, mix the ¼ cup of sugar with the ground cinnamon.
Shape and roll the dough: Form the dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture.
Bake the cookies: Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
Cool the cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Serve Fresh: Snickerdoodles are best enjoyed fresh from the oven when they’re warm and soft. If you have the time, let them cool slightly and serve them with a glass of milk or a cup of tea for a delightful treat.
Presentation: Arrange the cookies on a decorative plate or in a cookie jar to make them look appealing. You can also sprinkle a little extra cinnamon-sugar on top before serving for an extra touch.
Pairing Ideas: Snickerdoodles pair well with a variety of beverages, including hot cocoa, coffee, or milk. They also make a great addition to dessert trays or holiday cookie assortments.
Storage Tips:
Room Temperature: Store Snickerdoodles in an airtight container at room temperature. They will stay fresh for about 1 week. Make sure the container is sealed tightly to prevent them from drying out.
For Longer Storage: If you need to store them for a longer period, consider freezing them. Place the cooled cookies in a freezer-safe container or zip-top bag with parchment paper between layers to prevent sticking. They can be frozen for up to 3 months.
Thawing: To enjoy frozen Snickerdoodles, remove them from the freezer and let them thaw at room temperature for about 15-20 minutes. You can also warm them in the microwave for a few seconds to regain some of their original softness.
Avoid Moisture: Keep the cookies in a dry place. Avoid storing them in the refrigerator as it can cause them to become stale faster.
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FAQs:
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter if that’s what you have on hand. Just omit the additional salt in the recipe to balance the flavors.
What can I substitute for cream of tartar?
If you don’t have cream of tartar, you can substitute it with an equal amount of baking powder. For each teaspoon of cream of tartar, use 1 ½ teaspoons of baking powder. However, the tangy flavor might be slightly different.
Can I make the dough ahead of time and freeze it?
Absolutely! You can prepare the dough, form it into balls, and freeze them on a baking sheet. Once frozen solid, transfer the dough balls to a zip-top bag or airtight container. When ready to bake, you can bake them directly from the freezer, adding an extra minute or two to the baking time.
How can I make my Snickerdoodles more chewy?
To achieve a chewier texture, you can slightly underbake the cookies, so they remain soft in the center. Additionally, you can increase the amount of brown sugar in the recipe or use a combination of white and brown sugars for a chewier result.
Conclusion:
These Snickerdoodles are perfect for any occasion, and their classic flavor profile makes them a crowd-pleaser. Enjoy the soft, tangy centers and the sweet cinnamon coating with every bite. Happy baking!
📖 Recipe:
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Snickerdoodles
- Total Time: 30 minutes
- Yield: 36 cookies
- Diet: Vegetarian
Description
Indulge in the classic comfort of homemade Snickerdoodles, featuring soft and tangy centers with a sweet cinnamon-sugar coating. These timeless cookies are perfect for any occasion, delivering a nostalgic treat that’s as delightful to bake as it is to eat.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
¼ cup granulated sugar (for rolling)
1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 ½ cups of sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- In a small bowl, mix the ¼ cup of sugar and ground cinnamon.
- Shape the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat.
- Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a chewier texture, slightly underbake the cookies.
If you don’t have cream of tartar, substitute it with baking powder.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 36 cookies
- Calories: 90 kcal
