Baking the Ultimate Snickerdoodle Cookie from Scratch

Step into a world of sweet cinnamon-sugar bliss with Snickerdoodle Cookies, a classic treat that has captured hearts and taste buds for generations. Known for their soft, chewy texture and distinctive tangy flavor, snickerdoodles are more than just cookies; they’re a warm hug in edible form. The secret to their unique taste lies in the cream of tartar, which not only adds a slight tanginess but also gives these cookies their signature soft interior and slightly crisp edges. Whether you’re baking a batch for a cozy night in, a holiday exchange, or simply to brighten someone’s day, snickerdoodle cookies are sure to bring smiles and sweetness to any occasion.

Every family has that one recipe that feels like home, and in ours, it’s snickerdoodle cookies. I still remember the excitement as a child, watching the kitchen transform into a cinnamon-scented wonderland. It wasn’t just the delicious cookies that made those baking sessions special; it was the laughter, the flour-dusted noses, and the warm embraces, all woven together by the simple act of baking snickerdoodles.

As years passed, these cookies became more than a family favorite—they became a tradition. They were there for every major milestone, from graduations to weddings, always offering comfort and joy. Baking snickerdoodles is now a cherished ritual, a way to reconnect with loved ones and share our family’s legacy of love and warmth, one cookie at a time.

Why You’ll Love Snickerdoodle Cookies

  • Unforgettable Flavor: The perfect balance of sweet and tangy, with a delightful cinnamon-sugar coating.
  • Chewy Perfection: Soft, pillowy centers with slightly crisp edges for the ideal texture.
  • Simple Ingredients: Made with pantry staples, so you can whip up a batch whenever the craving strikes.
  • Versatile Treat: Ideal for any occasion, from casual gatherings to festive celebrations.

Ingredients Notes For Snickerdoodle Cookies

  • Cream of Tartar: The key ingredient that distinguishes snickerdoodles from other sugar cookies, adding tanginess and aiding in the soft texture.
  • Butter: Provides richness and ensures a tender crumb.
  • Sugar: Used both in the dough and the cinnamon-sugar mixture for rolling the cookies before baking.
  • Cinnamon: Gives the cookies their iconic flavor when mixed with sugar for the coating.

Recipe Steps

  1. Cream Butter and Sugar: Start by creaming together butter and sugar until light and fluffy.
  2. Add Eggs and Vanilla: Mix in the eggs and vanilla extract for added flavor.
  3. Combine Dry Ingredients: Whisk together the flour, cream of tartar, baking soda, and a pinch of salt.
  4. Form the Dough: Gradually add the dry ingredients to the wet, mixing until a cohesive dough forms.
  5. Shape and Coat: Roll the dough into balls, then roll each ball in the cinnamon-sugar mixture to coat.
  6. Bake to Perfection: Arrange on a baking sheet and bake until the edges are slightly golden but the centers remain soft.
  7. Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Storage Options

  • Room Temperature: Store in an airtight container for up to a week.
  • Freeze: Freeze the dough balls or baked cookies for up to 3 months. Thaw at room temperature before serving.

 

Baking the Ultimate Snickerdoodle Cookie from Scratch

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Author: Maria

Ingredients

For the Cookies:

  • All-purpose flour: 2 3/4 cups
  • Eggs: 2 large
  • Vanilla extract: 1 teaspoon
  • Salt: 1/4 teaspoon
  • Unsalted butter: 1 cup 2 sticks, softened
  • Cream of tartar: 2 teaspoons
  • Baking soda: 1 teaspoon
  • Granulated sugar: 1 1/2 cups plus 2 tablespoons for rolling

For the Cinnamon-Sugar Coating:

  • Granulated sugar: 1/4 cup
  • Ground cinnamon: 2 tablespoons

Instructions

Preheat the Oven and Prepare Baking Sheets:

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Combine Dry Ingredients:

  • In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.

Cream Butter and Sugar:

  • In a large bowl, use an electric mixer to cream the softened butter and 1 1/2 cups of granulated sugar together until light and fluffy. This should take about 2-3 minutes.

Add Eggs and Vanilla:

  • Beat in the eggs, one at a time, followed by the vanilla extract, mixing until well combined.

Mix Dry Ingredients into Butter Mixture:

  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together.

Prepare Cinnamon-Sugar Coating:

  • In a small bowl, mix together 1/4 cup of granulated sugar and the ground cinnamon.

Shape and Coat the Cookies:

  • Use a cookie scoop or spoon to form balls of dough, about 1 tablespoon in size. Roll each ball in the cinnamon-sugar mixture until well coated.
  • Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake:

  • Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. The cookies will puff up during baking and flatten as they cool.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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