Snickerdoodle Cookies
Ingredients
- 1 cup unsalted butter (softened to room temperature for smooth blending)
- 1½ cups white sugar (for the perfect level of sweetness)
- 2 large eggs (to add richness and moisture)
- 2¾ cups all-purpose flour (providing structure and chewiness)
- 2 tsp cream of tartar (the key to the tangy flavor and soft texture)
- 1 tsp baking soda (helps the cookies rise and stay soft)
- ½ tsp salt (balances the sweetness and enhances flavors)
- 2 tbsp white sugar (for the cinnamon-sugar coating)
- 2 tsp ground cinnamon (for that warm, spiced flavor)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) and prepare a baking sheet by leaving it ungreased. This ensures a perfect bake without spreading too much.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1½ cups white sugar until the mixture is light and fluffy. This step is crucial for achieving a soft, airy cookie. It should take about 3-4 minutes.
Step 3: Add the Eggs
Beat in 2 large eggs, one at a time, making sure each one is fully incorporated before adding the next. This helps the cookies maintain their structure and richness.
Step 4: Combine the Dry Ingredients
In a separate bowl, sift together 2¾ cups all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, and ½ tsp salt. Gently stir this flour mixture into the butter-sugar mixture, creating a smooth and slightly sticky dough.
Step 5: Prepare the Cinnamon-Sugar Coating
In a small bowl, mix 2 tbsp white sugar and 2 tsp ground cinnamon. This is the iconic snickerdoodle coating that gives the cookies their signature taste.
Step 6: Shape the Dough
Roll the dough into 1-inch balls using your hands. Each ball should be about the size of a walnut. Roll each dough ball in the cinnamon-sugar mixture, ensuring an even coat.
Step 7: Bake the Cookies
Place the coated dough balls on the ungreased baking sheets, leaving about 2 inches of space between them. Bake in the preheated oven for 8-10 minutes or until the edges are set but the center is still soft.
Step 8: Cool and Enjoy
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 2 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious, soft, and chewy snickerdoodles!
20 Best Tips to Make Perfect Snickerdoodle Cookies
- Use softened butter: Ensure your butter is soft but not melted for the creamiest texture.
- Cream for fluffiness: Cream the butter and sugar long enough to incorporate air, which results in lighter cookies.
- Chill the dough: If your dough feels too soft, chill it for 30 minutes to make it easier to roll.
- Roll evenly: Make sure all dough balls are the same size to ensure even baking.
- Don’t overmix: Stir the dry ingredients into the wet mixture just until combined to avoid tough cookies.
- Double the cinnamon: For an extra flavor boost, add a pinch of cinnamon into the dough itself.
- Use parchment paper: This prevents sticking and makes for easier cleanup.
- Monitor baking time: Pull the cookies out when the edges are set, and the centers still look soft to avoid overbaking.
- Experiment with sugar types: Swap half the white sugar for brown sugar to add depth and chewiness.
- Check the oven temp: Use an oven thermometer to ensure accuracy; snickerdoodles bake fast.
- Mix cinnamon into sugar first: This helps create an even coating.
- Use cream of tartar: Don’t skip this; it gives snickerdoodles their unique tang and chewy texture.
- Cool on a wire rack: This prevents the bottoms from becoming soggy.
- Make ahead: Prepare dough in advance and freeze, then bake fresh for ultimate convenience.
- Add a sprinkle of sea salt: A light dusting can enhance the sweetness beautifully.
- Test a single cookie: If unsure of bake time, test with one cookie first to perfect timing.
- Use cookie scoops: For consistent, perfectly round cookies.
- Let the dough rest: Let it sit for 5 minutes before rolling for a better texture.
- Extra crispiness: Bake an additional minute if you like crisp edges.
- Add flavor twists: A little vanilla or almond extract can elevate the flavor even further.
Storage Tips
- Room temperature: Store the baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container.
- Freezing baked cookies: Once the cookies have cooled, you can freeze them in a single layer in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving.
- Freezing dough: You can freeze the unbaked dough balls by placing them on a baking sheet, freezing them for 1-2 hours, then transferring them to a freezer bag. When ready to bake, roll in cinnamon-sugar and bake straight from frozen—just add an extra minute or two to the baking time.
20 Frequently Asked Questions (FAQs)
1. Can I substitute cream of tartar?
Yes, you can substitute cream of tartar with 2 tsp of lemon juice or vinegar, but the flavor and texture may change slightly.
2. Why is cream of tartar important in snickerdoodles?
Cream of tartar gives snickerdoodles their signature tang and helps create the chewy texture.
3. Can I make snickerdoodles without eggs?
Yes, you can use an egg substitute like applesauce or flaxseed meal, but the texture will differ slightly.
4. How do I know when snickerdoodles are done?
The cookies are ready when the edges are set, and the center is still slightly soft.
5. Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days or freeze it for later use.
6. Why are my cookies too flat?
Flat cookies may result from butter that’s too warm or over-creaming the butter and sugar.
7. Can I use salted butter?
Yes, just reduce the added salt to ¼ tsp to balance the flavor.
8. Can I use other spices besides cinnamon?
Yes, you can experiment with nutmeg or cardamom for a unique twist.
9. How do I keep my snickerdoodles soft?
Store them in an airtight container with a slice of bread to retain moisture.
10. Can I make the cookies smaller?
Yes, just reduce the baking time to 6-8 minutes.
11. What if I don’t have cream of tartar?
You can omit it, but your cookies may lack the signature tang and become more like sugar cookies.
12. Why is my dough sticky?
This could be due to warm butter or high humidity. Chill the dough for 30 minutes.
13. Can I bake these in a convection oven?
Yes, but reduce the temperature by 25°F and check them a minute or two earlier.
14. Why do my cookies spread too much?
Warm dough can cause excessive spreading. Chilling the dough helps.
15. How can I make my cookies thicker?
Chill the dough longer and use slightly less butter.
16. Can I double the recipe?
Yes, you can easily double the ingredients without any adjustments.
17. Why are my cookies dry?
Overbaking or too much flour can result in dry cookies. Be careful with measuring.
18. Can I use whole wheat flour?
Yes, but the texture will be denser. Consider using half whole wheat and half all-purpose flour.
19. Can I add nuts or chocolate chips?
Absolutely! Adding mix-ins like nuts or chocolate can add texture and flavor.
20. Can I add a glaze or icing?
Yes, you can drizzle a simple vanilla glaze on top for extra sweetness
