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.

✔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

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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.