Snickerdoodle Cookies
Snickerdoodle cookies are a timeless favorite, known for their soft, chewy texture and delightful cinnamon-sugar coating. These cookies are perfect for family gatherings, holiday celebrations, or simply as a sweet treat to enjoy with coffee. The combination of flavors and the warm aroma while baking will make your kitchen feel like home. Let’s dive into this easy and satisfying recipe that will surely become a staple in your dessert repertoire.
Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar (for coating)
- 3 teaspoons ground cinnamon (for coating)
Servings and Cooking Time
This recipe makes approximately 24 cookies. Preparation time is about 15 minutes, and cooking time is around 10-12 minutes.
Nutritional Value
Each serving (1 cookie) contains approximately 150 calories, 7g fat, 20g carbohydrates, and 1g protein. This is based on a standard cookie size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, cream of tartar, baking soda, and salt.
- In a separate bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs and vanilla extract to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In a small bowl, mix together the sugar and cinnamon for the coating.
- Shape the dough into balls, about 1 inch in diameter.
- Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the coated balls on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 10-12 minutes, until edges are set.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, you can use coconut oil instead of butter for a dairy-free option.
Serving and Pairings
Snickerdoodle cookies are delightful on their own but pair wonderfully with a glass of milk or a warm cup of coffee. They can also be served alongside ice cream for a delicious dessert sandwich.
Storage and Reheating
Store your snickerdoodle cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. To reheat, simply warm them in the oven for a few minutes.
Cooking Mistakes
- Using cold butter instead of softened can affect the texture.
- Overmixing the dough can lead to tough cookies.
- Not measuring ingredients accurately may alter the recipe.
- Baking on a hot baking sheet can lead to uneven cooking.
- Skipping the cooling time can result in cookies falling apart.
Helpful Tips
- For extra flavor, add a pinch of nutmeg to the dough.
- Chill the dough for 30 minutes for thicker cookies.
- Experiment with different sugars for rolling.
- Use a cookie scoop for uniform cookie sizes.
FAQs
Can I make snickerdoodle cookies ahead of time?
Yes, you can prepare the dough in advance and store it in the refrigerator for up to 3 days. Just roll and bake when ready.
Why are my cookies flat?
Flat cookies can result from using melted butter or not chilling the dough. Ensure butter is softened, not melted.
Can I freeze snickerdoodle cookies?
Absolutely! Freeze baked cookies in an airtight container for up to three months for a quick sweet treat later.
What can I use instead of cream of tartar?
You can substitute cream of tartar with an equal amount of baking powder, but the flavor may vary slightly.
How can I make my cookies chewy?
To achieve a chewy texture, avoid overbaking and ensure you use enough butter in the recipe.
Conclusion
Snickerdoodle cookies are a delightful treat that brings warmth and nostalgia to every bite. With their simple ingredients and straightforward process, they are perfect for bakers of all levels. Enjoy making these cookies for yourself or sharing them with loved ones, creating lasting memories around the oven.
Snickerdoodle Cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar for coating
- 3 teaspoons ground cinnamon for coating
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, cream of tartar, baking soda, and salt.
- In a separate bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs and vanilla extract to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In a small bowl, mix together the sugar and cinnamon for the coating.
- Shape the dough into balls, about 1 inch in diameter.
- Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the coated balls on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 10-12 minutes, until edges are set.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
