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:
- 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.
- Chill the Dough:
- Cover the dough and refrigerate for at least 30 minutes to an hour, which makes it easier to handle.
- 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.
- 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.
- 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.
- 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.
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
Ingredients
Scale
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.
