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To bake classic Snickerdoodle cookies, gather these ingredients: - 2 3/4 cups all-purpose flour - 1 teaspoon baking soda - 2 teaspoons cream of tartar - 1/2 teaspoon salt - 1 cup unsalted butter, softened - 1 1/2 cups granulated sugar - 1/2 cup packed brown sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 1 tablespoon ground cinnamon - 2 tablespoons granulated sugar (for coating) Using the right measurements is key for perfect cookies. If you don’t have cream of tartar, you can use baking powder. For 1 teaspoon of cream of tartar, use 1 1/2 teaspoons of baking powder. If you want a dairy-free option, substitute unsalted butter with coconut oil or a plant-based butter. Just make sure it is softened. Fresh ingredients make a big difference in flavor. Use fresh eggs for the best texture. Also, make sure your baking soda is active. Old baking soda can lead to flat cookies. Fresh spices, like cinnamon, bring more flavor. This will make your Snickerdoodles taste even better. Always check the dates on your ingredients for the best results. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step warms the oven for even baking. Next, line two baking sheets with parchment paper. This prevents the cookies from sticking. It also helps with cleanup. In a medium bowl, combine 2 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of cream of tartar, and 1/2 teaspoon of salt. Whisk these ingredients together. Make sure they are well mixed. This blend gives your cookies the right texture. Set this mixture aside for later. In a large mixing bowl, add 1 cup of softened unsalted butter, 1 1/2 cups of granulated sugar, and 1/2 cup of packed brown sugar. Use a hand mixer or stand mixer on medium speed. Cream these ingredients for about 2-3 minutes. You want the mixture to be light and fluffy. This step introduces air, making your cookies tender. Crack 2 large eggs into the mixing bowl, adding them one at a time. Blend well after each egg. Then, pour in 1 teaspoon of pure vanilla extract. Mix until combined. Next, gradually add the dry flour mixture to the wet ingredients. Mix on low speed until just combined. Avoid over-mixing; this keeps your cookies soft. Grab a cookie scoop or a tablespoon. Scoop out portions of dough about 1 1/2 inches in diameter. Roll the dough gently into balls between your palms. The dough should feel smooth and slightly sticky. In a small bowl, mix 2 tablespoons of granulated sugar with 1 tablespoon of ground cinnamon. Roll each dough ball in this cinnamon-sugar mixture. Coat them fully for maximum flavor. Place the coated dough on the prepared baking sheets, spaced about 2 inches apart. Bake your cookies in the oven for 10-12 minutes. Look for light golden edges and soft centers. After baking, let them sit on the sheets for 5 minutes. This resting time helps them firm up. Then, transfer to a wire rack to cool completely. Enjoy your chewy, delicious Snickerdoodle cookies! To keep your Snickerdoodle cookies soft and chewy, watch the baking time. Bake them for just 10-12 minutes. You want them to look slightly underbaked. This helps keep the centers soft. Let them sit on the baking sheet for 5 minutes after baking. This lets them firm up without losing moisture. One mistake is over-mixing the dough. This can make the cookies tough. Mix just until the flour disappears. Another mistake is not measuring your flour correctly. Too much flour can lead to dry cookies. Use the spoon-and-level method for measuring flour to prevent this. For the best cinnamon-sugar coating, mix 2 tablespoons of sugar with 1 tablespoon of cinnamon. Roll each dough ball thoroughly in this mix. Make sure they are well-coated. This adds flavor and gives that signature Snickerdoodle look. For an extra kick, use fresh cinnamon for a stronger taste. Pro Tips Chill the Dough: For thicker cookies, refrigerate the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavor. Measure Flour Correctly: To avoid dry cookies, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag. Don’t Overbake: To achieve that perfect chewy texture, take the cookies out of the oven when the edges are golden and the centers look slightly underbaked. Try Different Coatings: Experiment with other spices or flavored sugars for the coating, such as ginger or pumpkin spice, to create unique variations of the classic Snickerdoodle. {{image_4}} You can make snickerdoodles even better by adding fun extras! Chopped nuts, like walnuts or pecans, add a nice crunch. Just mix about 1 cup of nuts into the dough when combining wet and dry ingredients. If you love chocolate, add 1 cup of chocolate chips. They melt and create sweet pockets in each bite. These variations make the cookies unique and delicious. If you need gluten-free cookies, you can still enjoy snickerdoodles! Use a gluten-free flour blend instead of all-purpose flour. Make sure it has xanthan gum to help with texture. The rest of the recipe stays the same. You can still roll the dough in cinnamon-sugar for that classic taste. These gluten-free cookies will still be soft and chewy. Want to change the flavor? You can easily do this! For a vanilla twist, add an extra teaspoon of vanilla extract. This makes the cookies taste rich and sweet. If you want a fall flavor, try pumpkin spice. Add 1 teaspoon of pumpkin spice to the dry ingredients. This gives your cookies a warm, cozy taste. These flavor twists keep your snickerdoodles exciting and fun! To keep your Snickerdoodle cookies fresh, store them in an airtight container. This helps maintain their soft texture. Place parchment paper between layers if stacking. Avoid direct sunlight and heat, as they can dry out the cookies. You can freeze both the dough and the baked cookies. For the dough, scoop it into balls and freeze them on a baking sheet. Once frozen, transfer the balls to a freezer bag. This way, you can bake fresh cookies anytime! For baked cookies, let them cool completely. Then, wrap them tightly in plastic wrap or place them in a freezer-safe container. They can last up to three months in the freezer. Baked Snickerdoodle cookies last about a week at room temperature. For longer shelf life, store them in the fridge. They can stay fresh there for up to two weeks. Just remember, the colder they are, the firmer they get. Keep an eye on them to ensure they are still delicious! Snickerdoodle cookies are soft, chewy treats. They have a delightful cinnamon-sugar coating. The dough includes butter, sugar, flour, and eggs. The addition of cream of tartar gives them a unique tangy flavor. This makes them different from other cookies. You can enjoy them with a glass of milk or on their own. Yes, you can make Snickerdoodles without cream of tartar. If you skip it, your cookies will still taste good. You can replace it with baking powder. Use two teaspoons of baking powder for every one teaspoon of cream of tartar. This swap helps maintain the cookie's rise and texture. You can tell your Snickerdoodles are done when the edges are light golden brown. The centers should look soft and puffy. They will continue to cook a little after you take them out. Let them cool on the baking sheet for five minutes. This helps them firm up without getting too hard. Yes, you can use brown sugar instead of granulated sugar. Brown sugar adds a rich, moist texture to the cookies. It brings a hint of caramel flavor as well. You can use it in equal amounts. Just keep in mind that using all brown sugar may change the texture slightly. In this blog post, we explored making classic Snickerdoodle cookies, from choosing fresh ingredients to storing your baked treats. We covered key steps, tips for texture, and fun variations, like adding chocolate or going gluten-free. Remember, freshness matters, and following the steps ensures perfect cookies every time. With these insights, you can bake delicious Snickerdoodles that everyone will love. Enjoy your baking journey!

Snickerdoodle Delight Cookies

Delicious and soft Snickerdoodle cookies rolled in cinnamon sugar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 2.75 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 1.5 cups granulated sugar
  • 0.5 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon ground cinnamon
  • 2 tablespoons granulated sugar (for coating)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  • In a medium bowl, combine the all-purpose flour, baking soda, cream of tartar, and salt. Whisk together until well blended, then set this mixture aside.
  • In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Using a hand mixer or stand mixer, cream these ingredients together on medium speed for about 2-3 minutes, until the mixture is light and fluffy.
  • Crack the eggs into the mixing bowl one at a time, blending well after each addition to ensure they are fully incorporated. Next, pour in the vanilla extract and mix until combined.
  • Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to over-mix, as this could result in a tougher cookie.
  • In a small bowl, combine the 2 tablespoons of granulated sugar with the ground cinnamon, stirring until evenly mixed.
  • Using a cookie scoop or a tablespoon, scoop out portions of dough, roughly 1 1/2 inches in diameter, and roll them gently into balls between your palms.
  • Roll each dough ball in the cinnamon-sugar mixture, making sure they are fully coated for that signature Snickerdoodle flavor.
  • Place the cinnamon-sugar coated dough balls on the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading during baking.
  • Bake the cookies in your preheated oven for 10-12 minutes. You want the edges to turn a light golden color while the centers remain soft and slightly underbaked for the best texture.
  • Once done, remove the cookies from the oven and let them sit on the baking sheets for 5 minutes. This allows them to firm up a bit before transferring them to a wire rack to cool completely.

Notes

Arrange several cookies in a charming stack on a decorative plate. Pair with a refreshing glass of milk.
Keyword cookies, dessert, snickerdoodle