Snickerdoodle cookies are a classic treat known for their chewy texture and sweet cinnamon-sugar flavor. This simple yet delicious recipe brings together butter, sugar, and a dash of cinnamon for a delightful, melt-in-your-mouth experience.
The soft dough is rolled into balls and coated in a sugar-cinnamon mix, giving them a signature flavor. Perfect for any occasion, snickerdoodle cookies are a timeless favorite enjoyed by all ages.
Why You’ll Love This Snickerdoodle Cookie Recipe
- Quick and Easy: This recipe comes together in just a few simple steps, making it perfect for a last-minute treat. You can have warm, fresh cookies in no time!
- Perfect Balance of Sweetness: The cinnamon-sugar coating adds just the right amount of sweetness, making every bite irresistible.
- Soft and Chewy Texture: These cookies have a soft, chewy interior with a slightly crispy outside, giving them a satisfying texture that everyone loves.
- Versatile and Fun: Snickerdoodles are versatile—enjoy them as a snack or share them at parties. They’re a crowd-pleaser that never goes out of style.
Pre-preparation of Snickerdoodle Cookie Recipe
Before you begin, make sure you have all your ingredients ready and your oven preheated. This will make the preparation smoother and faster, ensuring you can enjoy your cookies as soon as possible.
How to Make Snickerdoodle Cookie Recipe
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated.
- Roll the dough into small balls, then roll each ball in the cinnamon-sugar mixture.
- Place the dough balls on a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Pro Tips for Snickerdoodle Cookie Recipe
- Chill the Dough: If you have time, chill the dough for 30 minutes before baking. This helps the cookies hold their shape.
- Don’t Overbake: Keep an eye on the cookies while they bake. They should be soft in the center and golden on the edges for the perfect texture.
FAQs About Snickerdoodle Cookie Recipe
Can I use salted butter for this recipe?
It’s best to use unsalted butter to control the amount of salt in the cookies. If using salted butter, omit the added salt.
How do I make my snickerdoodles extra chewy?
To get chewy snickerdoodles, don’t overbake them. Remove the cookies when the edges are golden, and they’ll stay soft inside.
Can I freeze snickerdoodle cookie dough?
Yes, you can freeze the dough. Roll it into balls, freeze them, and bake when you’re ready for fresh cookies.
How do I store snickerdoodle cookies?
Store snickerdoodle cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage.
