How to Make Delicious Snickerdoodle Cookies

Dive into the sweet and spicy world of “Sweet Cinnamon Treat: Snickerdoodle Cookies,” a beloved classic known for its soft, chewy texture and a delightful coating of cinnamon sugar. These cookies are a staple in American baking, offering a comforting aroma that fills the kitchen as they bake. Perfect for holiday gatherings, school events, or a cozy afternoon at home, snickerdoodles are simple to make and irresistible to cinnamon lovers of all ages.

Why You’ll Love Snickerdoodle Cookies:

• Simple Ingredients: Made with pantry staples, these cookies are easy to whip up on a whim.
• Perfectly Soft Texture: Snickerdoodles are known for their pillowy softness, which makes them a delightful treat.
• Warm Cinnamon Flavor: The cinnamon-sugar coating creates a warm, inviting flavor that’s perfect for any season.
• Family Favorite: Loved by kids and adults alike, these cookies are a hit for any occasion or simply as a sweet snack.

Ingredients Notes For Snickerdoodle Cookies:

• Flour: All-purpose flour works best for these cookies, providing the right structure.
• Cream of Tartar: This is a key ingredient in snickerdoodles, giving them their classic tang and soft texture.
• Baking Soda: Helps the cookies rise and become light and fluffy.
• Butter: Unsalted butter is creamed with sugar to create a smooth and flavorful base.
• Sugar: Regular granulated sugar is used both in the dough and for rolling the cookies.
• Eggs: Bind the ingredients together and contribute to the cookies’ moistness.
• Cinnamon: Mixed with sugar for rolling the cookies before baking, giving them their signature look and taste.

Recipe Steps:

1. Prepare the Dough:
   • In a large mixing bowl, cream together softened butter and sugar until light and fluffy.
   • Beat in eggs one at a time, ensuring each is well incorporated before adding the next.
   • In a separate bowl, whisk together flour, cream of tartar, baking soda, and a pinch of salt.
   • Gradually mix the dry ingredients into the creamed mixture until just combined.
2. Chill the Dough:
   • Cover the dough and refrigerate for at least 30 minutes to an hour, which makes it easier to handle.
3. Preheat Oven and Prepare Cinnamon Sugar:
   • Preheat your oven to 375°F (190°C).
   • In a small bowl, mix together granulated sugar and cinnamon for rolling the cookies.
4. Shape and Coat:
   • Remove the dough from the refrigerator. Scoop small balls of dough, roll them in your hands, and then roll each ball in the cinnamon sugar mixture to coat completely.
   • Place the sugared dough balls on ungreased baking sheets, spaced about 2 inches apart.
5. 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 initially and then flatten as they cool.
6. Cool and Serve:
   • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

[pinterest-image message=”Enjoy the classic cinnamon-sugar goodness of Snickerdoodle Cookies, soft and chewy with a delightful tangy flavor.” image=”https://charmrecipes.com/wp-content/uploads/2024/05/Snickerdoodle-Cookies.png”]

Storage Options:

• Room Temperature: Store in an airtight container at room temperature for up to a week.
• Freeze: You can freeze both the dough and the baked cookies. The dough can be stored for up to 3 months, while baked cookies can be frozen for up to a month for best taste.

How to Make Delicious Snickerdoodle Cookies

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Ingredients

 

For the Cookie Dough:

• ▢ 1 cup 2 sticks unsalted butter, softened
• ▢ 1 1/2 cups granulated sugar
• ▢ 2 large eggs
• ▢ 2 3/4 cups all-purpose flour
• ▢ 2 teaspoons cream of tartar
• ▢ 1 teaspoon baking soda
• ▢ 1/4 teaspoon salt

For the Cinnamon-Sugar Coating:

• ▢ 1/4 cup granulated sugar
• ▢ 1 tablespoon ground cinnamon

Instructions

Preheat the Oven and Prepare Pans:

• Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.

Make the Dough:

• In a large mixing bowl, cream together the softened butter and 1 1/2 cups sugar until smooth and light, about 2-3 minutes.
• Add the eggs one at a time, beating well after each addition.
• In another 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.

Mix Cinnamon-Sugar Coating:

• In a small bowl, combine the 1/4 cup sugar and cinnamon.

Shape the Cookies:

• Scoop about 1 tablespoon of dough and roll it into a ball.
• Roll the dough balls in the cinnamon-sugar mixture until well coated.
• Place the coated 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 start to turn golden and the centers are set but still soft.
• The cookies will puff up initially and then flatten out as they bake.

Cool:

• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.