The Ultimate Guide to Perfect Snickerdoodle Cookies

Snickerdoodle cookies are a timeless classic that combine the comforting flavors of cinnamon and sugar with a delightful, slightly tangy cookie dough. These cookies are known for their signature cracked tops and golden-brown edges, making them a favorite treat for both young and old. Whether you’re an experienced baker or a novice in the kitchen, this recipe will guide you through the steps to create the perfect batch of Snickerdoodle cookies.

Ingredients

To start, gather the following ingredients:

Cookie Dough:

• 1 cup (240 g) unsalted butter
• 1 1/4 cups (250 g) sugar
• 2 eggs
• 1 1/2 tsp (7.5 ml) vanilla extract
• 2 1/4 cups (270 g) all-purpose flour
• 1 tsp (5 ml) baking soda
• 2 tsp (10 ml) cream of tartar
• 1/2 tsp (2.5 ml) salt

Cinnamon Sugar Garnish:

• 3 tbsp (37 g) sugar
• 2 tsp (5 ml) cinnamon

Instructions

Step 1: Preheat the Oven

Begin by preheating your oven to 350 degrees Fahrenheit (176 degrees Celsius). This ensures that your oven is at the right temperature when you’re ready to bake the cookies, promoting even baking and perfect texture.

Step 2: Prepare the Dough

1. Cream the Butter and Sugar:
   • In a large mixing bowl, use an electric mixer to cream together the unsalted butter and sugar until the mixture is light and fluffy. This step is crucial for incorporating air into the dough, which helps the cookies rise properly.
2. Add the Eggs and Vanilla:
   • Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. This ensures that the eggs are fully incorporated, resulting in a smooth dough. Finally, add the vanilla extract and mix until combined.
3. Mix the Dry Ingredients:
   • In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. This step helps to evenly distribute the leavening agents and salt throughout the flour, which is important for consistent baking results.
4. Combine Wet and Dry Ingredients:
   • Gradually add the dry mixture to the butter mixture in thirds, mixing until well combined after each addition. This gradual incorporation helps to prevent over-mixing, which can lead to tough cookies.

Step 3: Prepare the Cinnamon Sugar Garnish

In a small bowl, combine the sugar and cinnamon until they are thoroughly mixed. This cinnamon sugar mixture will be used to coat the cookie dough balls, giving the Snickerdoodles their characteristic flavor and appearance.

Step 4: Portion and Coat the Dough

1. Portion the Dough:
   • Using a 2-inch (5 cm) ice cream scooper, portion out the cookie dough. This size ensures that the cookies spread out nicely and have a consistent size.
2. Roll in Cinnamon Sugar:
   • Roll each dough ball in the cinnamon sugar mixture until fully coated. This coating not only adds flavor but also creates the classic Snickerdoodle texture.

Step 5: Arrange and Bake

1. Arrange on Baking Sheet:
   • Place 5 dough balls on a parchment-lined cookie sheet, ensuring there is enough space between each ball to allow for spreading. The parchment paper prevents sticking and makes cleanup easier.
2. Bake:
   • Bake the cookies in the preheated oven for 11-13 minutes, or until the tops are cracked and the edges are golden brown. The cracking is a signature look of Snickerdoodle cookies, indicating that they are done.

Step 6: Cool and Enjoy

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This brief cooling period on the sheet allows the cookies to set slightly, making them easier to transfer without breaking.

Tips for Perfect Snickerdoodle Cookies

To ensure your Snickerdoodles turn out perfectly every time, here are some additional tips:

1. Use Room Temperature Ingredients:
   • Make sure your butter and eggs are at room temperature before you begin. This helps them to incorporate more smoothly into the dough, resulting in a more consistent texture.
2. Don’t Overmix:
   • When combining the wet and dry ingredients, mix just until combined. Overmixing can develop the gluten in the flour too much, leading to tough cookies.
3. Bake Immediately:
   • Unlike some cookie recipes, Snickerdoodle dough doesn’t need to be refrigerated before baking. Baking the dough immediately helps the cookies spread out nicely and develop their signature cracks.
4. Monitor Baking Time:
   • Ovens can vary, so keep an eye on your cookies as they bake. They are done when the edges are golden brown, and the tops have started to crack. Overbaking can lead to dry cookies.

Variations and Additions

While traditional Snickerdoodles are delicious on their own, you can also experiment with a few variations:

1. Add a Nutty Twist:
   • Fold in some chopped pecans or walnuts into the dough for added texture and flavor.
2. Chocolate Lovers:
   • Add a handful of chocolate chips to the dough for a chocolatey twist on the classic recipe.
3. Festive Flavors:
   • During the holidays, you can add a pinch of nutmeg or a dash of pumpkin pie spice to the cinnamon sugar mixture for a seasonal flavor.
4. Healthier Options:
   • Substitute half of the all-purpose flour with whole wheat flour for a slightly healthier version of the cookie. You can also reduce the sugar slightly if you prefer a less sweet cookie.

Conclusion

Snickerdoodle cookies are a delightful treat that combines the warm flavors of cinnamon and sugar with a slightly tangy, buttery dough. This recipe is straightforward, making it perfect for bakers of all skill levels. By following the steps outlined above, you can create a batch of perfectly cracked, golden-brown Snickerdoodles that are sure to impress.

Whether you stick to the classic recipe or try out some of the suggested variations, Snickerdoodles are a versatile and delicious addition to any cookie repertoire. So, preheat your oven, gather your ingredients, and get ready to bake a batch of these irresistible cookies. Enjoy the process, and most importantly, savor every bite of your homemade Snickerdoodle cookies!

The Ultimate Guide to Perfect Snickerdoodle Cookies

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• Author: hdrecipes
• Total Time: 25-27 minutes
• Diet: Vegetarian

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Description

Snickerdoodle cookies are classic, soft, and chewy cookies coated in cinnamon sugar. They have a slight tangy flavor due to the cream of tartar and are a beloved treat for any occasion.

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Ingredients

COOKIE DOUGH

1 cup (240 g) unsalted butter

1 1/4 cups (250 g) sugar

2 eggs

1 1/2 tsp (7.5 ml) vanilla

2 1/4 cups (270 g) flour

1 tsp (5 ml) baking soda

2 tsp (10 ml) cream of tartar

1/2 tsp (2.5 ml) salt

CINNAMON SUGAR GARNISH:

3 tbsp (37 g) sugar

2 tsp (5 ml) cinnamon

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Instructions

Preheat oven to 350F (176C) degrees.

Cream together the butter and sugar with an electric mixer until light and fluffy. Then add eggs, one at a time, until well incorporated. Then add vanilla, until combined.

In a separate bowl whisk together the flour, baking soda, cream of tartar and salt. Then add the dry mixture to your butter mixture in thirds until well combined.

Then in a small bowl combine the sugar and cinnamon until combined.

There is no need to refrigerate the dough! It’s better if you bake right away, they will spread out nicer that way.

Portion out the dough with a 2” (5 cm) ice cream scooper. Roll in the cinnamon sugar. And place 5 dough balls on a parchment lined cookie sheet to allow room to spread.

Bake for 11-13 minutes. Until tops are cracked and cookies are golden brown around the sides.

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 90
• Sugar: 8g
• Sodium: 55mg
• Fat: 4g
• Saturated Fat: 2.5g
• Carbohydrates: 12g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 20mg