Snickerdoodles Recipe

Name: Snickerdoodles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 36
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 and 1/2 cups granulated sugar; 2 large eggs; 2 and 3/4 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup granulated sugar; 1 tablespoon ground cinnamon

3 Shares

Classic American cookies, Snickerdoodles are renowned for their delicious cinnamon-sugar covering and soft, chewy texture. Whether you are having a cookie exchange or are just in the mood for some handmade dessert, these sweet sweets are ideal for any occasion.

Tasting Notes

Expect a perfect balance of sweetness and cinnamon flavor in each bite. The exterior is slightly crisp from the cinnamon-sugar coating, while the inside remains irresistibly soft. These cookies pair wonderfully with a glass of cold milk or a warm cup of coffee.

Ingredients

For the Cookie Dough:

1 cup (2 sticks) unsalted butter, softened
1 and 1/2 cups granulated sugar
2 large eggs
2 and 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

For the Cinnamon-Sugar Coating:

1/4 cup granulated sugar
1 tablespoon ground cinnamon

Kitchen Equipment

Electric mixer
Mixing bowls
Baking sheets
Parchment paper
Cooling rack

Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
In a small bowl, combine the sugar and ground cinnamon for the coating.
Shape the cookie dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture until well coated.
Place the coated dough balls on the prepared baking sheets, leaving enough space between each cookie.
Bake for 10-12 minutes or until the edges are set and the centers are still soft.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.

Pro Tips

For an extra burst of flavor, consider adding a pinch of nutmeg to the cinnamon-sugar coating.
Make sure your butter is softened but not melted for the best cookie texture.

Variations

Chocolate Chip Snickerdoodles: Fold in 1 cup of chocolate chips into the cookie dough before shaping and coating.
Nutty Snickerdoodles: Mix in 1/2 cup of finely chopped nuts, such as pecans or walnuts, to add a crunchy texture.

FAQs

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough for later use. Shape the dough into balls and freeze on a baking sheet. Once frozen, transfer the dough balls to a zip-top bag. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.

How do I store Snickerdoodles?

Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh for a more extended period, consider freezing them in a single layer and then transferring to a freezer bag.

Yield: 36

Snickerdoodles

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

For the Cookie Dough:

1 cup (2 sticks) unsalted butter, softened
1 and 1/2 cups granulated sugar
2 large eggs
2 and 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

For the Cinnamon-Sugar Coating:

1/4 cup granulated sugar
1 tablespoon ground cinnamon

Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
In a small bowl, combine the sugar and ground cinnamon for the coating.
Shape the cookie dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture until well coated.
Place the coated dough balls on the prepared baking sheets, leaving enough space between each cookie.
Bake for 10-12 minutes or until the edges are set and the centers are still soft.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.