Perfect Snickerdoodle Cookies

Snickerdoodle cookies are a classic treat that combines a soft and chewy texture with a delightful cinnamon-sugar coating. Their slightly tangy flavor, thanks to the cream of tartar, sets them apart from traditional sugar cookies. Perfect for holiday gatherings or everyday indulgence, these cookies are simple to make and always a crowd-pleaser.

Why You’ll Love This Recipe

• Soft and Chewy Texture: The combination of butter and cream of tartar creates the perfect chewiness.
• Classic Cinnamon Flavor: The cinnamon-sugar coating gives these cookies their signature taste.
• Quick and Easy: With simple ingredients and minimal prep time, this recipe is perfect for beginners.
• Perfect for Any Occasion: Whether for a holiday treat, bake sale, or afternoon snack, these cookies are always a hit.
• Make-Ahead Friendly: You can prepare the dough in advance and bake fresh cookies anytime.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Cream of tartar
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Ground cinnamon

Directions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Mix the dry ingredients: In a bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
3. Cream the butter and sugar: In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs and vanilla extract, mixing until well combined.
4. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Prepare the coating: In a small bowl, mix granulated sugar and cinnamon.
6. Shape the dough: Roll dough into small balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
7. Bake: Place the coated dough balls onto the prepared baking sheet, spacing them apart. Bake for 8-10 minutes until the edges are set but the centers are still soft.
8. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: Makes about 24 cookies
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Variations

• Brown Butter Snickerdoodles: Enhance the flavor by browning the butter before mixing.
• Pumpkin Spice Snickerdoodles: Add a touch of pumpkin spice to the cinnamon-sugar mix.
• Chocolate Chip Snickerdoodles: Stir in mini chocolate chips for a sweet twist.
• Gluten-Free Option: Use a 1:1 gluten-free flour substitute.
• Extra Soft Snickerdoodles: Chill the dough for 30 minutes before baking for a thicker cookie.

Storage/Reheating

• Room Temperature: Store cookies in an airtight container for up to 5 days.
• Freezing Dough: Roll the dough into balls and freeze on a baking sheet before transferring to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.
• Freezing Baked Cookies: Store in an airtight container with parchment paper between layers for up to 3 months.
• Reheating: Microwave for 5-10 seconds to refresh the softness.

FAQs

How do I keep snickerdoodle cookies soft?

Store them in an airtight container with a slice of bread to retain moisture.

Can I make snickerdoodles without cream of tartar?

Yes, but they will taste more like sugar cookies. Substitute with lemon juice or vinegar for a similar tangy effect.

Why did my snickerdoodles turn out flat?

Overmixing, expired baking soda, or too little flour can cause flat cookies. Try chilling the dough before baking.

Can I double the recipe?

Absolutely! Simply double all ingredients, but bake in batches to avoid overcrowding the baking sheet.

What makes snickerdoodles different from sugar cookies?

The cream of tartar gives snickerdoodles their signature tangy flavor and chewy texture.

Can I use margarine instead of butter?

Butter is recommended for the best flavor and texture, but margarine can be used if needed.

Do I need to chill the dough?

It’s optional, but chilling for 30 minutes can help create a thicker cookie.

Can I use brown sugar instead of granulated sugar?

You can, but it will make the cookies chewier and slightly alter the flavor.

How do I make snickerdoodles crispy?

Bake them a few minutes longer for a crispier texture.

What type of cinnamon is best?

Ground Ceylon or Cassia cinnamon both work, but Cassia cinnamon provides a stronger flavor.

Conclusion

Perfect Snickerdoodle Cookies are a must-try for any cookie lover. Their soft, chewy texture combined with a warm cinnamon-sugar coating makes them an irresistible treat. Whether you’re baking for a holiday, a special occasion, or just because, these cookies are sure to be a favorite. Try out different variations, store them for later, and enjoy homemade snickerdoodles anytime!

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