Snickerdoodle Cookies
Indulge in the warm, comforting flavors of snickerdoodle cookies, a beloved classic that brings nostalgia with every bite. These cinnamon-sugar-coated delights are perfect for sharing with friends or enjoying on a cozy evening at home. Easy to make and irresistibly tasty, snickerdoodles are sure to become a favorite in your baking repertoire.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Servings and Cooking Time
This recipe makes approximately 24 cookies. Preparation time is about 15 minutes, while the cooking time is 10-12 minutes.
Nutritional Value
Each serving (1 cookie) contains approximately:
– Calories: 150
– Protein: 1g
– Fat: 7g
– Carbohydrates: 22g
– Sugar: 10g
This nutritional information is based on one cookie.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and cream of tartar; set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In a small bowl, combine the 3 tablespoons of sugar and cinnamon for rolling.
- Using a cookie scoop, form dough balls and roll them in the cinnamon-sugar mixture.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Alternative Ingredients
If you’re looking to make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. You can also use coconut oil instead of butter for a dairy-free version, though it may alter the texture slightly.
Serving and Pairings
Snickerdoodle cookies are delightful on their own, but pair wonderfully with a glass of milk or a warm cup of coffee. They also make an excellent addition to any dessert platter alongside brownies and chocolate chip cookies.
Storage and Reheating
Store your snickerdoodle cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a freezer-safe container for up to three months. Reheat frozen cookies in the microwave for a few seconds for that fresh-baked taste.
Cooking Mistakes
- Not measuring ingredients accurately can lead to poor texture.
- Overmixing the dough may result in tough cookies.
- Using cold butter instead of softened can affect the creaming process.
- Baking cookies at the wrong temperature will cause uneven baking.
- Not chilling the dough can make the cookies spread too much.
Helpful Tips
- For extra flavor, add a pinch of nutmeg to the dough.
- Chilling the dough for at least 30 minutes can enhance texture.
- Use parchment paper to prevent sticking and for easy cleanup.
- Experiment with different spices for a unique twist.
FAQs
What makes snickerdoodle cookies different from other cookies?
Snickerdoodle cookies are unique due to their distinct cinnamon-sugar coating and the use of cream of tartar, which adds a slightly tangy flavor and chewy texture.
Can I use salted butter in this recipe?
Yes, you can use salted butter, but you may want to reduce the added salt in the recipe to balance the flavors.
How do I know when my snickerdoodle cookies are done baking?
The cookies should be lightly golden around the edges but still soft in the center. They will continue to firm up as they cool.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 2 days before baking. Just let it soften slightly before rolling.
How should I store leftover cookies?
Store them in an airtight container at room temperature for optimal freshness. You can also freeze them for longer storage.
Conclusion
Snickerdoodle cookies are a timeless treat that combines simple ingredients into a deliciously chewy, cinnamon-sugar delight. Whether enjoyed fresh out of the oven or stored for later, these cookies are sure to bring joy to any gathering. Try this recipe today and savor the delightful flavors of snickerdoodles!
Snickerdoodle Cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar for rolling
- 1 tablespoon ground cinnamon for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and cream of tartar; set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In a small bowl, combine the 3 tablespoons of sugar and cinnamon for rolling.
- Using a cookie scoop, form dough balls and roll them in the cinnamon-sugar mixture.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.