Snickerdoodle
When it comes to classic cookies, few can rival the warm, comforting charm of a snickerdoodle. With its delightful aroma of cinnamon and sugar, this cookie is a nostalgic treat that brings back memories of cozy kitchens and sweet moments. Whether you’re baking for a special occasion or just want to indulge in something delicious, this snickerdoodle recipe is sure to become a favorite in your home.
What Makes This Recipe Special
This snickerdoodle recipe stands out because of its perfect balance of chewiness and softness, combined with a delightful cinnamon-sugar coating that takes your taste buds on a delightful journey. The cream of tartar adds a unique tang that sets these cookies apart from ordinary sugar cookies. Plus, they’re easy to make, requiring minimal ingredients while delivering maximum flavor. Each bite is a sweet reminder of the simple joys in life.
What You’ll Need
- 1/2 cup unsalted butter, softened
- 1 cup sugar, plus 2 tablespoons divided
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
Appliances & Accessories
- Mixer: A hand or stand mixer will help achieve the perfect creamy texture for your butter and sugar.
- Baking Sheet: Line it with parchment paper to ensure easy removal of cookies and even baking.
- Mixing Bowls: Use a large bowl for mixing the dough and a small bowl for the cinnamon-sugar mixture.
- Cookie Scoop: A cookie scoop makes portioning the dough quick and uniform.
- Oven: Preheat it to ensure your cookies bake evenly and achieve that golden perfection.
Cooking Snickerdoodle: The Process
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This step is crucial for ensuring your snickerdoodles bake evenly and develop that lovely golden color.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine the softened unsalted butter and 1 cup of sugar. Using a mixer, cream the butter and sugar together on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 3: Add the Egg and Vanilla
Add in the large room-temperature egg and the vanilla extract to the butter-sugar mixture. Beat until well combined, scraping down the sides of the bowl as needed.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and ground cinnamon until fully mixed. This will ensure even distribution of the leavening agents and spices.
Step 5: Mix Dry Ingredients into Wet Ingredients
Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 6: Prepare the Cinnamon-Sugar Coating
In a small bowl, combine the remaining 2 tablespoons of sugar and the additional teaspoon of ground cinnamon. This will be used to coat the cookie dough balls.
Step 7: Form the Cookie Dough Balls
Using a cookie scoop or your hands, portion out the dough into about 1.5-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
Step 8: Bake the Cookies
Place the coated dough balls on the prepared baking sheet, leaving enough space between each ball for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
Step 9: Cool and Enjoy
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your freshly baked snickerdoodles with a glass of milk or your favorite hot beverage!
Dairy-Free/Gluten-Free Swaps
- Dairy-Free: Substitute the unsalted butter with coconut oil or a dairy-free butter alternative.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend to replace all-purpose flour in this recipe.
Author’s Commentary
This snickerdoodle recipe holds a special place in my heart, as it reminds me of baking with my grandmother during the holidays. The smell of cinnamon wafting through the house was always a sign that something wonderful was on the way. I love how easy it is to whip up a batch of these cookies, and they always bring smiles to everyone who tries them. Whether you’re a seasoned baker or a novice, these snickerdoodles are sure to impress!
Freezer-Friendly Notes
If you want to prepare these snickerdoodles in advance, you can freeze the dough! Just roll the cookie dough into balls, coat them in the cinnamon-sugar mixture, and place them in a single layer on a baking sheet. Once frozen, transfer the dough balls to a zip-top freezer bag. When you’re ready to bake, simply preheat your oven and bake the frozen dough balls straight from the freezer, adding a couple of extra minutes to the baking time.
Snickerdoodle Q&A
Can I use brown sugar instead of white sugar in this recipe?
While brown sugar can add a different flavor and moisture, it will change the texture of the cookies. For classic snickerdoodles, stick with white sugar for the best results.
What if I don’t have cream of tartar?
If you don’t have cream of tartar on hand, you can substitute it with an equal amount of baking powder, but the snickerdoodles might lose some of their signature tangy flavor.
How do I store leftover snickerdoodles?
Store any leftover snickerdoodles in an airtight container at room temperature for up to a week. They can also be refrigerated to extend their shelf life, but they may lose some of their softness.
Can I add chocolate chips or nuts to the dough?
Absolutely! Feel free to customize your snickerdoodles by adding chocolate chips, nuts, or even dried fruit to the dough for a fun twist on the classic recipe.
Try These Next
- Chocolate Chip Cookies
- Peanut Butter Cookies
- Vegan Oatmeal Cookies
- Brown Butter Chocolate Chip Cookies
Bring It to the Table
Snickerdoodles are not just cookies; they are a celebration of home and heart. Whether shared with friends, family, or enjoyed solo with a warm cup of tea, they are a delightful treat that can brighten any day. Their charming cinnamon-sugar crust and soft, chewy center make them irresistible. So, gather your ingredients, roll up your sleeves, and dive into the joy of baking these snickerdoodles. Each bite will remind you of the warmth of home and the sweetness of life.
The secret to a great snickerdoodle lies in the balance of flavors and textures. Once you master this recipe, you’ll find yourself making these cookies again and again, each time with a little twist of your own. Happy baking!
Snickerdoodle
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened unsalted butter and 1 cup of sugar until light and fluffy.
- Add in the large egg and vanilla extract and beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and ground cinnamon.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- In a small bowl, combine the remaining 2 tablespoons of sugar and ground cinnamon for the coating.
- Form the dough into 1.5-inch balls and roll in the cinnamon-sugar mixture.
- Place the dough balls on a baking sheet and bake for 10-12 minutes.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use a cookie scoop for uniform dough balls.
- Freeze unbaked dough for later use.
- Substitute dairy-free butter for a dairy-free version.
