Snickerdoodle Cookie Recipe
The Sweetest Comfort: Snickerdoodle Cookies
Ever had a cookie that tastes like a warm hug? Snickerdoodles are that cookie! With their perfect blend of sweet, buttery goodness and a cinnamon sugar crunch, these treats are sure to bring a smile to your face. They’re not just any cookies; they’re super easy to make and perfect for sharing, so get ready to be the cookie hero of your kitchen!
Why Make This Recipe
Let’s be real—the joy of baking from scratch can’t be beaten, especially when it means indulging in sweet cinnamon goodness. Here’s why you’ll love making snickerdoodles:
- Minimal Cleanup: Who loves doing dishes? Not me! These cookies only need a couple of bowls, leaving more time for sipping coffee and eating cookies.
- For the Family: With their soft, chewy texture and warm cinnamon flavor, everyone from toddlers to grandparents will be asking for more. Plus, they work great for holiday gatherings!
- Quick and Easy: Craving something sweet? You can whip these up in just about 30 minutes. Bake, cool, and devour! 🍪
Ingredients
You don’t need fancy stuff—just these basics!
- 2 3/4 cups (358g) all-purpose flour (measured correctly)
- 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
Let’s get these cinnamon-y cookies into your belly! Follow these simple steps:
- Preheat oven to 400°F. Prepare a cookie sheet (I recommend a darker cookie sheet) with a silicone baking mat or parchment paper.
- In a medium bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixer bowl, add the butter and 1 1/2 cups of sugar. Cream until light in color and fluffy in texture, about 2-3 minutes.
- Add the eggs one at a time, mixing until combined after each. Scrape down the sides of the bowl as needed.
- Mix in the vanilla extract until well combined.
- Add the dry ingredients to the wet mixture and mix until combined.
- In a small bowl, combine the remaining 3 tablespoons of sugar with the cinnamon.
- Create balls of one tablespoon of cookie dough each.
- Roll each ball in the cinnamon sugar mixture, then set on the prepared cookie sheet with about 2 inches between them.
- Bake for 6-8 minutes.
- Remove cookies from the oven and allow to sit for 2-3 minutes, then move to a cooling rack.
- Store cookies in an airtight container.
How to Make Snickerdoodle Cookie Recipe (Overview)
Making snickerdoodles is a breeze! Start by mixing your wet ingredients and creaming them until fluffy, then combine the dry ingredients. Don’t forget to roll your dough balls in that heavenly cinnamon sugar mix—it’s the secret to that irresistible crunch!
A pro tip? Don’t skimp on the cinnamon sugar. It’s what transforms a basic cookie into a snickerdoodle sensation! You’ll be the cookie queen in no time. 😉
How to Serve Snickerdoodle Cookie Recipe
Imagine biting into a warm, soft cookie sprinkled with cinnamon and sugar. Heavenly, right? These snickerdoodles are perfect on their own, but they really shine when paired with a cold glass of milk or a scoop of ice cream for a delightful dessert sandwich. The combination of soft, chewy texture and a sweet aroma will fill your kitchen and your heart with warmth.
How to Store Snickerdoodle Cookie Recipe
Got leftovers? (If that’s even a thing with these cookies!) They stay fresh for about a week in an airtight container at room temperature. Want to make them ahead? You can freeze the dough for up to three months. Just scoop and roll them into balls before freezing, then bake straight from the freezer — they’ll just take a minute longer to cook!
Tips to Make Snickerdoodle Cookie Recipe
- Chill the dough for 30 minutes if you want a thicker, chewier cookie. It helps control the spread during baking.
- If you’re short on cream of tartar, you can swap it out for an equal amount of lemon juice or vinegar. Who knew?
- To enjoy them warm again, zap them in the microwave for 5-10 seconds. It’s like cookie magic!
Variation
Feel adventurous? Try adding a twist! You can mix in chocolate chips or butterscotch chips for a delightful flavor fusion. Want to make them vegan? Swap the eggs for flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water) and use coconut oil instead of butter. Yum!
FAQs
Q: Can I substitute different types of flour?
A: Yes! You can use whole wheat flour for a healthier version. Just keep in mind the texture may vary slightly.
Q: How do I make these cookies smaller or larger?
A: Simply adjust the dough ball size. Just remember to alter the baking time accordingly—smaller cookies will bake quicker!
Q: Can I freeze baked snickerdoodles?
A: Absolutely! They freeze well. Just place them in an airtight container, and they’ll last for about 3 months.
📌 Pin this recipe for your next cozy dinner night!
Snickerdoodle Cookies
Ingredients
Method
- Preheat oven to 400°F. Prepare a cookie sheet with a silicone baking mat or parchment paper.
- In a medium bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixer bowl, add the butter and 1 1/2 cups of sugar. Cream until light in color and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing until combined after each. Scrape down the sides of the bowl as needed.
- Mix in the vanilla extract until well combined.
- Add the dry ingredients to the wet mixture and mix until combined.
- In a small bowl, combine the remaining 3 tablespoons of sugar with the cinnamon.
- Create balls of one tablespoon of cookie dough each.
- Roll each ball in the cinnamon sugar mixture, then set on the prepared cookie sheet with about 2 inches between them.
- Bake for 6-8 minutes.
- Remove cookies from the oven and allow to sit for 2-3 minutes, then move to a cooling rack.
