Snickerdoodle Cookies
If you’re looking for a cookie that’s soft, chewy, and just the right amount of sweet, snickerdoodle cookies are your answer. With their signature cinnamon-sugar coating and a hint of tang from cream of tartar, these cookies are perfect for any occasion. Whether enjoyed fresh out of the oven or as a delightful snack, snickerdoodles bring warmth and comfort to every bite.
Ingredients
– 1 cup unsalted butter, softened
– 1 ½ cups granulated sugar
– 2 large eggs
– 2 ¾ cups all-purpose flour
– 2 teaspoons cream of tartar
– 1 teaspoon baking soda
– ½ teaspoon salt
– 3 tablespoons granulated sugar (for coating)
– 1 tablespoon ground cinnamon (for coating)
Servings and Cooking Time
This recipe yields about 24 cookies. Preparation time is approximately 15 minutes, with a baking time of 10-12 minutes.
Nutritional Value
Per serving (1 cookie):
– Calories: 120
– Total Fat: 6g
– Saturated Fat: 4g
– Carbohydrates: 17g
– Sugars: 8g
– Protein: 1g
This nutritional information is based on one cookie.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. In a small bowl, mix the 3 tablespoons of sugar and ground cinnamon for coating.
7. Shape the dough into balls about 1 inch in diameter.
8. Roll each ball in the cinnamon-sugar mixture to coat thoroughly.
9. Place the coated balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
10. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
11. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute unsalted butter with coconut oil for a dairy-free version. Additionally, use gluten-free all-purpose flour for a gluten-free treat. For a lower sugar option, consider using a sugar substitute in the dough and coating.
Serving and Pairings
Snickerdoodle cookies pair beautifully with a glass of milk or a cup of hot cocoa. They can also be served alongside ice cream for an indulgent dessert or enjoyed with coffee for a cozy afternoon snack.
Storage and Reheating
Store snickerdoodle cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. To reheat, simply warm them in the oven at 300°F (150°C) for a few minutes.
Cooking Mistakes
– Don’t skip the cream of tartar; it’s essential for the classic flavor.
– Avoid overmixing the dough to keep cookies tender.
– Ensure your butter is softened, not melted, for proper texture.
– Use a cookie scoop for even-sized cookies.
– Don’t overbake; they should be soft in the center.
– Let the cookies cool slightly before transferring them to prevent breaking.
– Measure flour accurately to avoid dry cookies.
Helpful Tips
– Chill the dough for 30 minutes for thicker cookies.
– Experiment with rolling the cookies in different spices like nutmeg.
– Try adding a pinch of vanilla extract for enhanced flavor.
– Use parchment paper for easy cleanup and to prevent sticking.
FAQs
What makes snickerdoodle cookies unique?
Snickerdoodle cookies are unique due to their distinctive cinnamon-sugar coating and the use of cream of tartar, which gives them a slightly tangy flavor and chewy texture.
Can I make snickerdoodle cookies ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 3 days. You can also freeze the dough for later baking.
How do I know when snickerdoodle cookies are done?
Cookies are done when the edges are lightly golden, and the centers still look slightly underbaked. They will firm up as they cool.
Can I add chocolate chips to snickerdoodle cookies?
Absolutely! Adding chocolate chips can give a delightful twist to the classic recipe while maintaining the signature cinnamon-sugar coating.
What should I do if my cookies are too flat?
If your cookies are too flat, check if your butter was melted instead of softened. Also, ensure you measured flour accurately and chilled the dough if necessary.
Conclusion
Snickerdoodle cookies are a timeless treat that brings joy to any occasion. Their soft texture and delightful cinnamon flavor make them a favorite for both kids and adults. Whether you bake them for a special event or just for yourself, these cookies are sure to impress and satisfy your sweet cravings.
Snickerdoodle Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons granulated sugar for coating
- 1 tablespoon ground cinnamon for coating
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing 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 mixture, stirring until just combined.
- In a small bowl, mix the 3 tablespoons of sugar and ground cinnamon for coating.
- Shape the dough into balls about 1 inch in diameter.
- Roll each ball in the cinnamon-sugar mixture to coat thoroughly.
- Place the coated balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
