The Absolute Best Snickerdoodles
When it comes to classic cookies, snickerdoodles hold a special place in many hearts. With their soft, chewy texture and a delightful cinnamon-sugar coating, they are a nostalgic treat that can transport you back to childhood. Today, I’m excited to share my recipe for The Absolute Best Snickerdoodles. This recipe yields cookies that are perfectly cinnamon-spiced, with the right balance of sweetness and a delightful softness that makes them irresistible. Let’s dive into the details of making snickerdoodles that will have everyone begging for the recipe!
What You’ll Love About This Recipe
- Perfectly soft and chewy texture that melts in your mouth.
- A deliciously sweet cinnamon flavor that’s just right.
- Simple ingredients that you probably already have in your pantry.
- Easy step-by-step instructions that anyone can follow.
- A nostalgic treat that brings back memories with every bite.
Shopping List
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened but not too soft
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 1 ½ tablespoons ground cinnamon (for rolling)
Gear Checklist
- Mixing bowls – for combining ingredients.
- Electric mixer or whisk – for creaming butter and sugar.
- Measuring cups and spoons – for accurate measurements.
- Baking sheet – for placing your cookie dough.
- Parchment paper – for easy baking and cleanup.
- Cooling rack – for letting cookies cool to perfection.
The Absolute Best Snickerdoodles: From Prep to Plate
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your snickerdoodles bake evenly and achieve that perfect texture.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Set this mixture aside; it’s important to incorporate these dry ingredients well to ensure your cookies rise perfectly.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar together using an electric mixer. Beat on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes. This step creates the foundation for your cookie’s texture.
Step 4: Add Eggs and Vanilla
Add in the 2 large eggs and 1 tablespoon of vanilla extract to the butter and sugar mixture. Beat until fully combined, scraping down the sides of the bowl as necessary to ensure everything is mixed well.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix; you want your dough to be just blended.
Step 6: Prepare the Cinnamon-Sugar Coating
In a small bowl, combine 1/4 cup of granulated sugar with 1 ½ tablespoons of ground cinnamon. This will be used to roll your cookie dough balls in before baking, giving them that irresistible flavor and appearance.
Step 7: Form the Cookie Dough Balls
Using a cookie scoop or your hands, scoop out about 1.5 tablespoons of dough and roll it into a ball. Make sure the dough is not too warm; if it is, placing it in the fridge for a few minutes can help firm it up.
Step 8: Roll in Cinnamon-Sugar
Roll each dough ball in the cinnamon-sugar mixture until evenly coated. This adds the perfect sweet and spicy crunch that snickerdoodles are known for.
Step 9: Bake Your Cookies
Place the coated dough balls on a baking sheet lined with parchment paper, leaving about 2 inches between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Step 10: Cool and Enjoy
Once baked, remove the snickerdoodles from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a cooling rack to cool completely. Enjoy your delicious cookies with a glass of milk or your favorite beverage!
Dairy-Free/Gluten-Free Swaps
- For dairy-free: Substitute unsalted butter with a plant-based butter alternative or coconut oil.
- For gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend.
- Ensure that the baking powder and other ingredients are gluten-free certified.
Testing Timeline
- Prep Time: 15 minutes
- Baking Time: 10-12 minutes
- Cooling Time: 10-15 minutes
Storing, Freezing & Reheating
To store your snickerdoodles, place them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked cookies. Simply place them in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. When you’re ready to enjoy them, let them thaw at room temperature or reheat them in the oven at 350°F (175°C) for a few minutes to restore their soft texture.
FAQ
Can I use brown sugar instead of granulated sugar?
Yes, you can use brown sugar for a deeper flavor and added moisture. However, this will slightly change the texture of your snickerdoodles.
What can I use if I don’t have cream of tartar?
If you don’t have cream of tartar, you can substitute it with an equal amount of baking powder. Just remember to reduce the baking soda by 1 teaspoon.
How do I know when my snickerdoodles are done baking?
Snickerdoodles are done when the edges are set and lightly golden, while the centers remain soft and slightly underbaked. They will continue to firm up as they cool.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days. Just roll the dough into balls and coat them in cinnamon-sugar right before baking.
The Last Word
Every bite of The Absolute Best Snickerdoodles is a delightful experience filled with sweetness and warm spices. They are perfect for sharing with friends and family or indulging in all by yourself. With this easy recipe in hand, you’ll be able to whip up a batch of these iconic cookies whenever you crave something comforting and delicious. Don’t forget to savor the moment and enjoy the warmth and love that comes from baking!
The Absolute Best Snickerdoodles
Ingredients
Equipment
Method
- Step 1: Preheat Your Oven - Begin by preheating your oven to 350°F (175°C). This ensures that your snickerdoodles bake evenly and achieve that perfect texture.
- Step 2: Combine Dry Ingredients - In a medium bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Set this mixture aside; it’s important to incorporate these dry ingredients well to ensure your cookies rise perfectly.
- Step 3: Cream Butter and Sugar - In a large mixing bowl, beat 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar together using an electric mixer. Beat on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
- Step 4: Add Eggs and Vanilla - Add in the 2 large eggs and 1 tablespoon of vanilla extract to the butter and sugar mixture. Beat until fully combined, scraping down the sides of the bowl as necessary.
- Step 5: Combine Dry and Wet Ingredients - Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined.
- Step 6: Prepare the Cinnamon-Sugar Coating - In a small bowl, combine 1/4 cup of granulated sugar with 1 ½ tablespoons of ground cinnamon.
- Step 7: Form the Cookie Dough Balls - Using a cookie scoop or your hands, scoop out about 1.5 tablespoons of dough and roll it into a ball.
- Step 8: Roll in Cinnamon-Sugar - Roll each dough ball in the cinnamon-sugar mixture until evenly coated.
- Step 9: Bake Your Cookies - Place the coated dough balls on a baking sheet lined with parchment paper, leaving about 2 inches between each cookie. Bake in the preheated oven for 10-12 minutes.
- Step 10: Cool and Enjoy - Once baked, remove the snickerdoodles from the oven and let them cool on the baking sheet for about 5 minutes.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookies by placing them in a freezer-safe bag, separated by parchment paper.
- For a deeper flavor, consider using brown sugar instead of granulated sugar.
