Snickerdoodle Cookies are the perfect treat for any occasion, bringing comfort and delight in every bite. These soft and chewy cookies, rolled in a generous coating of cinnamon sugar, have a unique, irresistible flavor that makes them a favorite among cookie lovers. Whether you’re hosting a gathering, celebrating a holiday, or simply indulging yourself, these cookies will light up your day. Let’s dive into the best Snickerdoodle recipe that guarantees delicious results!
Why You’ll Love This Recipe
- Easy to Make: This recipe is straightforward and perfect for bakers of all skill levels.
- Soft and Chewy Texture: The secret to these cookies is the right baking time, ensuring they stay moist and tender.
- Delicious Cinnamon Flavor: A double dip in cinnamon sugar adds a delightful sweetness that’s hard to resist.
- Versatile Treat: Perfect for holidays, parties, or just a cozy night in with milk.
- Freezer Friendly: Prepare dough ahead of time and bake fresh cookies whenever you want!
Tools and Preparation
Before you start baking your Snickerdoodle Cookies, gather your tools to make the process smooth and enjoyable.
Essential Tools and Equipment
- Stand mixer or large mixing bowl
- Cookie scoop or spoon
- Baking sheets
- Parchment paper or silicone mat
- Measuring cups and spoons
Importance of Each Tool
- Stand mixer: Makes it easy to cream butter and sugars together until fluffy.
- Cookie scoop: Ensures uniform cookie sizes for even baking.
- Parchment paper: Helps prevent sticking and makes clean-up easier.
Ingredients
To make these delightful Snickerdoodle Cookies, you’ll need the following ingredients:
- 1 cup salted butter (2 sticks, softened)
- 1 and 1/3 cup granulated sugar
- 1/3 cup brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and 1/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cream of tartar
- 1/3 cup granulated sugar
- 1 and 1/2 tablespoons cinnamon
How to Make Snickerdoodle Cookies
Step 1: Preheat the Oven
Preheat your oven to 350 degrees Fahrenheit. Prepare a few baking sheets by lining them with parchment paper or silicone mats.
Step 2: Make the Dough
In a large bowl or stand mixer:
1. Beat the softened butter for about two minutes until smooth.
2. Gradually add the granulated sugar and brown sugar. Continue beating for another two minutes until light and fluffy.
Step 3: Add Eggs and Vanilla
Add the eggs and vanilla extract to the butter-sugar mixture:
1. Beat well until everything is combined smoothly.
Step 4: Combine Dry Ingredients
In another bowl:
1. Spoon flour into measuring cups carefully without packing it down.
2. Stir in baking soda, kosher salt, and cream of tartar into the flour.
Step 5: Mix Dry Ingredients with Wet Ingredients
Gradually mix the dry ingredients into the wet mixture:
1. Use a spatula to fold in the flour mixture gently—stop when there are still some streaks of flour visible.
Step 6: Shape the Dough Balls
Using a cookie scoop or spoon:
1. Form dough balls about 1.5 to 2 inches across.
Step 7: Roll in Cinnamon Sugar
In a small bowl:
1. Mix together granulated sugar with cinnamon.
2. Roll each dough ball in this mixture until evenly coated.
Step 8: Bake Your Cookies
Place cookie dough balls on the prepared baking sheet:
1. Leave about two inches between each ball.
2. Bake for about 9-11 minutes until edges are set but centers are still shiny.
Step 9: Shape After Baking
Once removed from oven:
1. Use a spoon to push edges toward center immediately after taking them out—this creates rounder cookies.
Step 10: Cool Down
Allow cookies to set on pan for at least three minutes before transferring them to a wire rack.
Step 11: Final Cinnamon Sugar Coating
While warm but cool enough to handle:
1. Dip each cookie back into cinnamon sugar for an extra sweet finish.
Step 12: Enjoy!
Let cool for a few more minutes before enjoying them with a glass of milk!
Freezing Instructions
For future cravings:
1. Shape dough into balls, roll them in cinnamon sugar, then store in a ziplock bag.
2. These can be frozen for up to three months—bake straight from frozen!
With this simple recipe for Snickerdoodle Cookies, you’ll be sure to impress everyone with your delicious treats!
How to Serve Snickerdoodle Cookies
Snickerdoodle cookies are incredibly versatile and can be enjoyed in various ways. Here are some delightful serving suggestions that elevate your cookie experience.
With a Glass of Milk
- A classic pairing, milk complements the sweetness of snickerdoodles perfectly. Dip them in or enjoy them alongside for a nostalgic treat.
Ice Cream Sandwiches
- Use two warm snickerdoodles to create delicious ice cream sandwiches. Choose your favorite ice cream flavor for a creamy contrast.
Warm with Whipped Cream
- Serve snickerdoodles warm and top them with freshly whipped cream. This adds a light and fluffy texture to each bite.
Drizzled with Chocolate
- Melt some chocolate and drizzle it over the cookies for an extra layer of sweetness. This combination is sure to please chocolate lovers!
As a Dessert Platter
- Arrange snickerdoodle cookies on a dessert platter with other treats like brownies or bars. This makes for an enticing presentation at gatherings.
In a Cookie Jar
- Store your snickerdoodle cookies in a decorative cookie jar for easy access. They make a charming addition to your kitchen decor while remaining deliciously accessible.
How to Perfect Snickerdoodle Cookies
To achieve the softest and chewiest snickerdoodle cookies, follow these essential tips.
Use Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature before mixing. This helps create a smooth dough that blends well.
Don’t Overmix the Dough: Mix just until combined; overmixing can lead to tough cookies. Aim for a dough that still has some flour streaks.
Measure Flour Correctly: Spoon flour into your measuring cup rather than scooping it directly from the bag. This prevents packing, which can lead to dry cookies.
Watch the Baking Time: Keep an eye on your cookies as they bake; they should look slightly underbaked in the center when you take them out. They’ll continue cooking on the sheet after removing them from the oven.
Cool on Wire Racks: Allow your cookies to cool properly on wire racks instead of leaving them on the baking sheet. This helps maintain their soft texture.
Best Side Dishes for Snickerdoodle Cookies
Pairing side dishes with snickerdoodle cookies can enhance your dessert experience. Here are some tasty options to consider:
Fruit Salad: Fresh fruit salad provides a refreshing contrast to the sweetness of snickerdoodles, balancing flavors beautifully.
Vanilla Ice Cream: A scoop of vanilla ice cream complements the cinnamon flavor and adds creaminess, making every bite decadent.
Coffee or Tea: Enjoying your snickerdoodles with a warm cup of coffee or tea creates a cozy experience that’s perfect for any time of day.
Cheese Platter: Cheese, especially mild varieties like brie or gouda, pairs surprisingly well with sweet cookies, offering an interesting flavor combination.
Chocolate Dipping Sauce: Create a fun dipping station with melted chocolate for guests to enjoy their snickerdoodles even more!
Yogurt Parfait: Layer yogurt, granola, and pieces of snickerdoodle in a glass for an indulgent yet slightly healthier treat.
Nut Butter Spread: Provide almond or peanut butter as a spread alongside your cookies for added richness.
Milkshake: Blend up a milkshake using leftover cinnamon sugar from rolling the cookies; it’s an indulgent way to enjoy flavors together!
Common Mistakes to Avoid
Making Snickerdoodle Cookies can be a delightful experience, but there are common pitfalls to watch out for.
- Not measuring flour correctly – Spoon your flour into the measuring cup instead of scooping. Scooping can pack it down and lead to dry cookies.
- Overmixing the dough – Mix just until combined. Overmixing can result in tough cookies instead of the soft, chewy texture you want.
- Skipping the cinnamon-sugar coating – This is essential for that classic Snickerdoodle flavor! Don’t forget to roll your cookies in the mixture before baking.
- Baking too long – Keep an eye on your cookies; they should be slightly underbaked for optimal softness. The edges should set while the center stays shiny.
- Not letting them cool properly – Allow your cookies to rest on the baking sheet before transferring them. This helps them firm up and maintain their shape.
Storage & Reheating Instructions
Refrigerator Storage
- Store your Snickerdoodle Cookies in an airtight container for up to one week.
- To maintain freshness, separate layers with parchment paper.
Freezing Snickerdoodle Cookies
- Freeze unbaked cookie dough balls rolled in cinnamon sugar for up to 3 months.
- Place them in a ziplock bag and label with the date.
Reheating Snickerdoodle Cookies
- Oven: Preheat to 350°F and warm cookies for about 5-7 minutes for a freshly baked taste.
- Microwave: Heat individual cookies for about 10-15 seconds for a quick warm-up.
- Stovetop: Place a cookie in a pan over low heat, covering it with a lid for 1-2 minutes until warm.
Frequently Asked Questions
What are Snickerdoodle Cookies?
Snickerdoodle Cookies are soft, chewy cookies rolled in cinnamon sugar, known for their delightful flavor and unique texture.
How do I make my Snickerdoodle Cookies softer?
To ensure soft Snickerdoodles, avoid overbaking and underbake slightly. The centers should remain shiny when removed from the oven.
Can I use brown sugar instead of white?
Yes, using brown sugar contributes moisture and enhances the flavor. You can use it in combination with granulated sugar for best results.
How long do Snickerdoodle Cookies last?
When stored properly in an airtight container, they last up to one week at room temperature or three months in the freezer.
Can I customize my Snickerdoodle Cookies?
Absolutely! You can add chocolate chips, nuts, or even different spices like nutmeg to create variations that suit your taste.
Final Thoughts
These Snickerdoodle Cookies are not only delicious but also versatile enough to adapt to personal preferences. With their soft and chewy texture and comforting flavors, they are perfect for any occasion. Try experimenting with different add-ins or enjoy them plain with a glass of milk!
Snickerdoodle Cookies
Snickerdoodle Cookies are a delightful treat that combines soft, chewy texture with the warm sweetness of cinnamon sugar. Perfect for any occasion, these cookies evoke nostalgia while satisfying your sweet tooth. With a straightforward recipe that’s easy to follow, even novice bakers can whip up a batch of these irresistible cookies in no time. Whether you’re looking for a cozy dessert after dinner or a sweet addition to your holiday festivities, this Snickerdoodle recipe guarantees delicious results every time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup salted butter (softened)
- 1 and 1/3 cups granulated sugar
- 1/3 cup brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cream of tartar
- 1/3 cup granulated sugar (for rolling)
- 1 and 1/2 tablespoons cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a stand mixer, beat softened butter until smooth, then gradually add both sugars and cream until light and fluffy.
- Mix in eggs and vanilla extract until fully combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cream of tartar.
- Gradually add dry ingredients to the wet mixture, folding gently until just combined.
- Form dough into balls about 1.5 to 2 inches wide; roll each ball in cinnamon sugar.
- Place on prepared baking sheets with enough space between them, then bake for 9-11 minutes until edges are set but centers remain shiny.
- Let cool on the baking sheet for three minutes before transferring to wire racks to cool completely.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 25mg
