Snickerdoodle Recipe
Snickerdoodle Recipe
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Snickerdoodle Recipe
This classic Snickerdoodle recipe yields soft, chewy cookies with a delightful cinnamon sugar coating. Known for their simple ingredients and irresistible flavor, these cookies are perfect for any occasion, whether you’re celebrating the holidays or enjoying a cozy treat on a chilly afternoon. With a perfect balance of sweetness and cinnamon, this Snickerdoodle recipe will quickly become a family favorite.
Description
Snickerdoodles are one of those timeless, classic cookies that seem to never go out of style. With their soft, chewy texture, and warm cinnamon sugar coating, they are a delicious comfort food that is easy to make and always a crowd pleaser. The beauty of this snickerdoodle recipe lies in its simplicity. The ingredients are minimal, yet they come together to create a flavor packed, melt in your mouth treat that pairs perfectly with a glass of milk or a cup of tea.
This Snickerdoodle recipe combines the perfect mix of baking soda and cream of tartar, giving the cookies their signature tangy flavor and slightly crisp edge. The combination of cinnamon and sugar adds a warm spice that complements the soft, buttery base. Plus, the texture is key these cookies are not too crispy, and not too soft; they have just the right balance, making them the ideal cookie for anyone craving a comforting snack.
Whether you’re baking for a special occasion, packing school lunches, or simply craving a sweet treat, this Snickerdoodle recipe will deliver every time. The prep time is quick, and the cook time is just a few minutes, making it an ideal cookie recipe when you’re in the mood for something delicious but don’t want to spend hours in the kitchen.
Ingredients
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon (for coating)
- ½ cup granulated sugar (for coating)
Instructions
- Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure the cookies don’t stick. - Prepare the Dough:
In a large mixing bowl, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer. - Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Then, add in 1 teaspoon of vanilla extract, and mix until everything is combined. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, stirring until the dough is just combined. Be careful not to overmix. - Shape the Cookies:
In a small bowl, mix together ½ cup of granulated sugar and the cinnamon. Roll the cookie dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture, ensuring they are fully coated. - Bake the Snickerdoodles:
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are set, and the tops begin to crack. The cookies should be slightly soft in the center. - Cool and Serve:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your freshly baked snickerdoodles with a cold glass of milk or a hot cup of tea
Notes
- Cream of Tartar: The cream of tartar is essential for the tangy flavor and texture of snickerdoodles. It helps react with the baking soda to give the cookies their soft, chewy texture.
- Storage Tips: These cookies store wonderfully. Keep them in an airtight container at room temperature for up to one week, or freeze them for up to 3 months.
- Make Ahead: You can make the dough ahead of time and refrigerate it for up to 3 days before baking. This also helps the dough firm up, resulting in a thicker cookie.
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Snickerdoodle Recipe
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon for coating
- ½ cup granulated sugar for coating
Instructions
- Preheat the Oven:
- Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure the cookies don’t stick.
- Prepare the Dough:
- In a large mixing bowl, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
- Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Then, add in 1 teaspoon of vanilla extract, and mix until everything is combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, stirring until the dough is just combined. Be careful not to overmix.
- Shape the Cookies:
- In a small bowl, mix together ½ cup of granulated sugar and the cinnamon. Roll the cookie dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture, ensuring they are fully coated.
- Bake the Snickerdoodles:
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are set, and the tops begin to crack. The cookies should be slightly soft in the center.
- Cool and Serve:
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your freshly baked snickerdoodles with a cold glass of milk or a hot cup of tea!
Notes
- Cream of Tartar: The cream of tartar is essential for the tangy flavor and texture of snickerdoodles. It helps react with the baking soda to give the cookies their soft, chewy texture.
- Storage Tips: These cookies store wonderfully. Keep them in an airtight container at room temperature for up to one week, or freeze them for up to 3 months.
- Make Ahead: You can make the dough ahead of time and refrigerate it for up to 3 days before baking. This also helps the dough firm up, resulting in a thicker cookie.
