If there’s one cookie recipe that never fails bring smiles to faces, especially mine! it’s the classic Snickerdoodle cookie recipe. From their buttery taste to the generous amount of cinnamon sugar that envelops each bite. Snickerdoodle cookies hold a special place in the hearts of cookie lovers everywhere. The mere mention of their name can transport you to a cozy kitchen, filled with the aroma of freshly baked goodness. This perfect snickerdoodle recipe gives you chewy cookies with crispy edges.
Snickerdoodle cookies are a classic cookie that everyone loves. They are a great alternative to the traditional sugar cookie and are perfect for any occasion. This chewy snickerdoodle recipe is the best you’ll ever find. It creates wonderfully chewy snickerdoodle cookies with just the right amount of cinnamon flavor.
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Snickerdoodles Vs. Sugar Cookies
Snickerdoodles boast a distinct flavor profile that sets them apart from their sugar cookie counterparts. While both sugar cookies and snickerdoodles are delightful in their own right, it’s the texture that can be a deciding factor for many. Sugar cookies tend to be crisp and tender, offering a satisfying crunch, especially around the edges. Snickerdoodles, with their soft and chewy interior, provide a comforting contrast, making them a favorite for those who enjoy a more substantial bite.
The Secret Ingredient – Cream of Tartar
What gives snickerdoodles their unique taste is the inclusion of cream of tartar in the recipe. This spice-laden ingredient not only imparts a tangy flavor but also contributes to the cookie’s characteristic chewy texture.
Cream of tartar, chemically known as potassium hydrogen tartrate, is a byproduct of winemaking. In snickerdoodle recipes, cream of tartar serves a dual purpose. First, it acts as a leavening agent, interacting with baking soda to give the cookies their characteristic rise. Second, it provides the distinct tanginess that defines the flavor profile of snickerdoodles.
The acidic nature of cream of tartar also prevents the sugar in the cookie dough from crystallizing, resulting in a softer and chewier texture. This sets snickerdoodles apart from sugar cookies, which often have a more straightforward, crumbly texture.
The Roll in Cinnamon Sugar
The cinnamon sugar on a snickerdoodle cookie is a mixture of granulated sugar and ground cinnamon. The cookie dough balls are rolled in this mixture before baking, giving them a slightly crunchy texture and a sweet, cinnamon flavor. The cinnamon sugar mixture creates a warm and comforting taste that is perfect for enjoying with a cup of milk or coffee.
What Ingredients Do I Need?
- sugar
- butter
- eggs
- vanilla extract
- all- purpose flour
- salt
- cream of tartar
- baking soda
- sugar for rolling
- cinnamon for rolling
Mixing Up This Snickerdoodle Cookie Recipe
Start by preheating your oven to 350°F. Then, line a baking sheet with parchment paper and set it aside.
In the bowl of a stand mixer with the paddle attachment or use your hand mixer, cream together the sugar and butter until it’s light and fluffy. Add in the eggs and vanilla and mix until well combined.
In a large bowl, whisk together the flour, salt, cream of tartar, and baking soda. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
Using a cookie scoop, form the cookie dough into balls. In a small bowl, mix together the sugar and cinnamon for rolling. Roll each cookie dough ball in the cinnamon-sugar mixture until well coated.
Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are slightly golden brown. Bake time may vary depending on your oven. Don’t overbake!
Remove the cookies from the oven and let the baked cookies cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storing Snickerdoodles
Snickerdoodle Cookies can be stored in an airtight container at room temperature for up to a week. For longer freshness, consider freezing them in an airtight container or freezer bag for up to 3 months. You can also freeze the dough and bake once thawed. Or roll the snickerdoodle cookie dough into balls and freeze, just remove frozen dough balls roll in cinnamon-sugar and bake 12-14 minutes frozen.
Snickerdoodles – The Christmas Classic
Snickerdoodle cookies are a favorite Christmas Cookie! Earning their spot on every holiday cookie tray. Their simple yet classic appearance, adorned with a sprinkle of cinnamon sugar, makes them an inviting addition to the holiday spread. One of the reasons Snickerdoodles are a Christmas favorite is their simplicity in preparation. Even if you’re not a seasoned baker, you can whip up a batch of these delightful cookies with ease. The straightforward steps and readily available ingredients make them an ideal choice for spreading holiday cheer in the form of homemade goodies. They are perfect for cookie exchanges and gift boxes!
Apparel for the foodie & griller
Soft And Chewy Molasses Cookies
Snickerdoodle Cookie Recipe
Ingredients
- 2 3/4 cup all-purpose flour
- 1/4 tsp salt
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 1/4 cup granulated sugar
- 1 cup butter softened
- 2 large eggs
- 1 tsp vanilla
- 1/3 cup granulated sugar
- 1 Tbsp cinnamon
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper and set it aside.
- In a medium bowl, cream together the sugar and butter until it’s light and fluffy. Add in the eggs and vanilla, and mix until well combined.
- In another bowl, whisk together the flour, salt, cream of tartar, and baking soda. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Using a cookie scoop, form the cookie dough into balls. In a small bowl, mix together the sugar and cinnamon for rolling. Roll each cookie dough ball in the cinnamon sugar mixture until well coated.
- Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are slightly golden brown.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.