My all time favourite snickerdoodles! This straightforward recipe yields completely gentle and chewy cookies with a beneficiant coating of cinnamon sugar. A basic cookie you’ll crave many times!
Snickerdoodles weren’t a part of my childhood, however as an grownup, I found them, they usually shortly grew to become my all-time favourite cookie. Their gentle, chewy texture, refined tang, and cinnamon sugar coating are irresistible.
My model is additional straightforward to make, and I can’t wait so that you can make them. For extra of my favourite cookie recipes, see our home made shortbread cookies, these easy chocolate chip cookies, and my favourite oatmeal cookies.
Key Elements
- Flour: I take advantage of all-purpose flour for these cookies. Some bakers love utilizing bread flour to make their cookies chewier. If you wish to experiment with it, the dough will likely be drier, so contemplate including a tablespoon or two of milk.
- Cream of Tartar: That is the important thing to what units snickerdoodles other than different cookies. This acidic powder provides snickerdoodles their signature tangy taste and chewy texture. I don’t advocate leaving it out. I purchase it within the spice aisle of the grocery retailer.
- Baking Soda: It helps our cookies rise and switch a beautiful golden brown.
- Butter: It’s the rationale these cookies style so unimaginable. If you happen to use salted butter, take away the salt referred to as for within the recipe under. The butter must be room temperature for this recipe.
- Sugar and Vanilla: I take advantage of granulated sugar to make snickerdoodles. The vanilla provides taste and richness.
- Eggs: They add moisture, construction, and enhance the flavour of our cookie dough. Room temperature eggs are greatest. If you happen to neglect to take them out upfront, place them in a bowl of lukewarm water for a couple of minutes.
- Cinnamon Sugar: Earlier than baking, we roll balls of snickerdoodle dough in cinnamon sugar (you may make it your self; see our recipe under).
Find out how to Make Snickerdoodles
I take advantage of my handheld electrical mixer or stand mixer to cream the butter, sugar, and vanilla collectively till mild and fluffy. Then I add the eggs. Lastly, slowly incorporate a mix of flour, cream of tartar, baking soda, and salt.
Now that you’ve your cookie dough, I extremely advocate chilling it for half-hour. I notice this provides time earlier than you get to take pleasure in your freshly baked snickerdoodle, however chilling the dough does a number of issues:
- It prevents the cookies from spreading an excessive amount of within the oven.
- It makes them chewier because the flour can take up extra moisture.
- It makes them style higher.
Whilst you can technically skip the chilling step, I strongly advocate it for one of the best snickerdoodles. I like to recommend chilling the dough for a minimum of half-hour, however you possibly can chill it longer (as much as 3 days) should you like. If you wish to skip chilling, you possibly can. Simply be conscious that your cookies would possibly unfold greater than proven in our video and pictures.
Then, as soon as the dough has chilled, you possibly can roll cookie dough balls in cinnamon sugar. We’re beneficiant with the cinnamon for our coating and use 1 ½ tablespoons with 1/4 cup of sugar. The tangy taste from the cream of tartar and this straightforward cinnamon sugar coating makes these cookies style superb.
Simple Snickerdoodles
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We love these gentle and chewy snickerdoodle cookies rolled in an irresistible cinnamon sugar. Each time we make a batch, we fall in love once more. Chilling the dough for half-hour helps preserve the cookies from spreading an excessive amount of within the oven. You’ll be able to preserve the dough within the fridge for as much as 3 days and within the freezer for as much as 3 months.
Makes 28 cookies
Watch Us Make the Recipe
You Will Want
For the Snickerdoodles
2 ½ cups (325g) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon nice sea salt
1 cup (226g) unsalted butter at room temperature, see suggestions for salted
1 ½ cups (300g) granulated sugar
1/2 teaspoon vanilla extract
2 giant eggs at room temperature
For Cinnamon Sugar
1/4 cup (50g) granulated sugar
1 ½ tablespoons floor cinnamon
Instructions
- Make Cookie Dough
1Sift or whisk flour, cream of tartar, baking soda, and salt collectively, then put aside.
2In a big bowl, utilizing a handheld mixer at medium pace beat the butter, sugar, and vanilla collectively till mild and fluffy for 3 to 4 minutes. (Or, use a stand mixer fitted with the paddle attachment).
3Scale back the pace to low, then add the eggs one by one, beating properly after every addition.
4Scrape the edges and backside of the bowl then add the flour combination in three elements, mixing till it simply disappears.
5Wrap with plastic wrap and chill the cookie dough a minimum of half-hour or as much as 3 days.
- Bake the Cookies
1Preheat the oven to 400°F (204°C). Line two baking sheets with parchment paper or use silicon baking mats.
2In a small bowl, combine the sugar and cinnamon.
3Form heaping tablespoon-sized mounds of cookie dough into balls. Roll within the cinnamon sugar combination and place 2 inches aside onto baking sheets. (A medium cookie scoop is useful right here).
4Bake the cookies till they’ve puffed a bit and the tops look set, 8 to 10 minutes. They need to be mild golden.
5Cool on baking sheets for five minutes, then switch to a cooling rack to chill utterly. (The cookies will fall a bit as they cool).
Adam and Joanne’s Ideas
- Storing: Place baked and cooled cookies into an hermetic container lined with a paper towel. Retailer at room temperature for as much as 4 days.
- Freezing the cookie dough: Line a baking sheet with parchment paper. Scoop and roll particular person dough balls, roll them into cinnamon sugar, after which place them onto the baking sheet (they are often shut collectively). Put them within the freezer till arduous, for about half-hour. Switch frozen dough balls to an hermetic container or plastic bag. Freeze for as much as 3 months. Bake from frozen. Anticipate a further 2 to three minutes of baking time.
- Salted butter: If you happen to use salted butter on this recipe, omit the salt referred to as for above.
- The vitamin details offered under are estimates.
Diet Per Serving
Serving Dimension
1 cookie
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Energy
152
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Protein
2g
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Carbohydrate
21g
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Dietary Fiber
0g
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Whole Sugars
13g
/
Whole Fats
7g
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Saturated Fats
4g
/
Ldl cholesterol
31mg
