Snickerdoodle Cookies: A Classic Treat for All Occasions

Name: Snickerdoodle Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 1/2 cup brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon cinnamon; 3 tablespoons sugar (for rolling)

Snickerdoodle cookies are the epitome of comfort baking, offering a blend of warm cinnamon flavor and a soft, chewy texture that makes them impossible to resist. With their distinctive cinnamon-sugar coating, these delightful cookies are perfect for any occasion, from holiday gatherings to cozy evenings at home. The sweet aroma that wafts through your kitchen while they bake is an invitation for everyone to come together and enjoy a classic treat. Whether you’re baking for family, friends, or simply for yourself, these Snickerdoodles are sure to bring smiles and satisfy sweet cravings. Let’s get started on creating these beloved cookies that pair beautifully with a glass of milk or a cup of tea!

Ingredients

2 3/4 cups all-purpose flour: The base of the cookie, providing structure and texture.
2 teaspoons cream of tartar: Adds a tangy flavor and helps achieve that classic Snickerdoodle softness.
1 teaspoon baking soda: Acts as a leavening agent to help the cookies rise.
1/4 teaspoon salt: Enhances the flavors and balances the sweetness.
1 cup unsalted butter, softened: Provides rich flavor and a tender texture.
1 1/2 cups granulated sugar: Sweetens the dough, making the cookies delightful.
1/2 cup brown sugar, packed: Adds moisture and a hint of caramel flavor.
2 large eggs: Binds the ingredients together and adds to the cookies’ moisture.
1 teaspoon vanilla extract: Enhances the overall flavor with its warm aroma.
1 tablespoon cinnamon: Infuses the cookies with that quintessential Snickerdoodle spice.
3 tablespoons sugar (for rolling): Coats the cookies for that crunchy cinnamon-sugar exterior.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until well combined.
In a separate bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until fluffy and light in color.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, mixing gently until just combined and a dough forms.
In a small bowl, combine the cinnamon and sugar designated for rolling.
Roll the dough into 1-inch balls and coat each ball in the cinnamon-sugar mixture.
Place the rolled dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Recipe Details

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: Approximately 24 cookies
Calories: Approximately 150 per cookie

Tips, Storage & Variations

Tip: Make sure your butter is softened to room temperature for easier mixing and a fluffier texture.
Storage: Store Snickerdoodle cookies in an airtight container at room temperature for up to one week.
Freezing: Freeze unbaked dough balls on a baking sheet and, once frozen, transfer to a freezer bag. Bake directly from the freezer, adding a minute or two to the baking time.
Flavor Variations: For a twist, consider adding chopped nuts or switching to a mix of brown and granulated sugar for a different depth of flavor.

FAQ Section

Can I use margarine instead of butter?
Yes, but the texture and flavor may differ. Unsalted butter is recommended for the best results.

What is the purpose of cream of tartar in Snickerdoodles?
Cream of tartar helps the cookies rise and adds a slight tang that is characteristic of Snickerdoodles.

How can I tell when the cookies are done?
Look for lightly golden edges. The centers may appear soft but will firm up as they cool.

Can I make Snickerdoodle cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to three days before baking.

What can I substitute for cream of tartar?
You can use an equal amount of baking powder as a substitute if you do not have cream of tartar.

How do I keep my cookies soft after baking?
Store your cookies with a slice of bread in the container to help retain moisture.

Conclusion

These Snickerdoodle cookies embody everything we love about homemade treats: warmth, sweetness, and a bit of nostalgia. Easy to make, these cookies are a perfect way to bring joy to your kitchen. Whether for a special occasion or just because you crave something sweet, their delightful flavor will make you come back for more. We encourage you to try this recipe and share the joy of baking with your loved ones. Happy baking!

Snickerdoodle Cookies

Print Recipe

A classic treat with warm cinnamon flavor and a soft, chewy texture, perfect for any occasion.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 tablespoon cinnamon
3 tablespoons sugar (for rolling)

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt until combined.
In a separate bowl, cream the softened butter, granulated sugar, and brown sugar until fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, mixing gently until a dough forms.
In a small bowl, combine the cinnamon and sugar for rolling.
Roll the dough into 1-inch balls and coat in the cinnamon-sugar mixture.
Place dough balls on a baking sheet lined with parchment paper, spacing them 2 inches apart.
Bake for 8-10 minutes or until the edges are lightly golden.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.