Snickerdoodle Cookie Recipe
Sweet, Cinnamon-Sugar Dreams Await!
Ever caught a whiff of cookies baking, and suddenly all your worries melt away? There’s something enchanting about the warm, inviting scent of Snickerdoodle cookies that transports you straight to your grandma’s kitchen. These cookies are not just any treat; they are a delightful blend of soft, chewy goodness coated in a cinnamon-sugar hug. Plus, they come together in no time, making them the go-to recipe for when you crave something sweet!
Why Make This Recipe
Why do I think you’ll adore these Snickerdoodle cookies? Here are a couple of reasons that might just win you over:
- Easy to whip up: With just a handful of common ingredients, you won’t need to make a trip to the gourmet grocery store.
- Family-approved: Kids and adults alike can’t resist that cozy cinnamon flavor! Bake a batch for a crowd, or stash some away for those late-night snack cravings (I won’t tell).
Ingredients
You don’t need fancy stuff — just these basics!
- 2 3/4 cups (358g) all-purpose flour (measured correctly, please!)
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar, plus 3 tbsp for rolling
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 tbsp ground cinnamon
Directions
Follow these simple steps for cookie bliss:
- Preheat your oven to 400°F. Get your dark cookie sheet ready with a silicone baking mat or parchment paper.
- Combine the flour, cream of tartar, baking soda, and salt in a medium-sized bowl. Set aside.
- In a large mixer bowl, add the butter and 1 1/2 cups of sugar. Cream together until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, mixing until combined after each. Scrape down the bowl as needed — no cookie left behind!
- Mix in the vanilla extract till you get that heavenly aroma wafting through your kitchen.
- Gradually add the dry ingredients and mix until everything is combined.
- In another small bowl, mix the remaining 3 tablespoons of sugar with the cinnamon.
- Scoop tablespoon-sized balls of dough and roll each in the cinnamon-sugar mixture. Place them about 2 inches apart on the prepared cookie sheet.
- Bake for 6-8 minutes until edges are just golden.
- Let them sit on the baking sheet for 2-3 minutes before transferring to a cooling rack.
- Store cookies in an airtight container for later enjoyment!
How to Make Snickerdoodle Cookie Recipe (Overview)
Making these Snickerdoodle cookies is as simple as it gets! First, you cream the butter and sugar until they’re fluffy and inviting. Next, you mix in the eggs and vanilla to create a dreamy batter. After that, combine your dry ingredients, roll the dough into balls, and give them a cozy cinnamon-sugar coat. Just a quick bake in the oven, and voilà — you have cookies that are chewy on the inside and cinnamon-sugary on the outside. Pro tip: Don’t skip chilling the dough if you have time; it makes your cookies even better!
How to Serve Snickerdoodle Cookie Recipe
Serve these Snickerdoodle cookies warm for that freshly baked crunch and heavenly aroma. You can pair them with a glass of cold milk, hot cocoa, or even a scoop of vanilla ice cream for a perfect dessert twist. Just imagine biting into that soft, chewy cookie while the sugar glistens in the light — pure bliss! 😍
How to Store Snickerdoodle Cookie Recipe
These cookies can stick around for about a week in an airtight container at room temperature. If you’re feeling proactive (or want to hide them from your snack-happy family), they freeze wonderfully for up to three months! Pop them in the microwave for a few seconds to bring back that fresh-baked warmth whenever the craving hits.
Tips to Make Snickerdoodle Cookie Recipe
- Don’t overbake: Pull them out just as they start to turn golden; they’ll continue to firm up as they cool.
- Chill your dough: If you have time, chill your cookie dough for at least an hour for a thicker cookie.
- Experiment with spices: Try adding a pinch of nutmeg for an extra flavor kick!
- Egg substitutes: You can swap in flax seed eggs if you’re looking for a vegan option!
Variation
Feel like switching things up? Try adding some chocolate chips for a decadent touch or using pumpkin spice instead of cinnamon for a seasonal twist! You could also even make a vegan version by swapping the butter for coconut oil and using a flax egg as mentioned above.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Just note that the texture will be a bit denser.
How do I make Snickerdoodles ahead of time?
You can prepare the dough and store it in the fridge for up to three days before baking.
Can I freeze Snickerdoodle dough?
Yes! Roll the dough into balls and freeze them. Just bake them straight from the freezer, adding an extra minute or two to the baking time.
📌 Pin this recipe for your next cozy dinner night!
Snickerdoodle Cookies
Ingredients
Method
- Preheat your oven to 400°F (200°C). Prepare a dark cookie sheet with a silicone baking mat or parchment paper.
- In a medium-sized bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixer bowl, cream together the butter and 1 1/2 cups of sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing until combined after each addition. Make sure to scrape down the bowl as needed.
- Mix in the vanilla extract until well combined.
- Gradually add the dry ingredients and mix until fully combined.
- In a separate small bowl, mix the remaining 3 tablespoons of sugar with the ground cinnamon.
- Scoop tablespoon-sized balls of dough and roll each in the cinnamon-sugar mixture.
- Place the dough balls about 2 inches apart on the prepared cookie sheet.
- Bake for 6-8 minutes until the edges are just golden.
- Let them cool on the baking sheet for 2-3 minutes before transferring them to a cooling rack.
