Snickerdoodle Cookies
cookies
There is nothing quite like these cinnamon-sugar soft, sweet and chewy sugar cookies with their crackled or cracked tops crispy and lightly puffed edges and a hint of tang. They have the most perfect cinnamon sugar coating and are just waiting to be dipped into your hot cocoa, hot buttered rum latte, pumpkin spice latte or peppermint hot chocolate or added to you cookie platter. Its a classic cookie you will love.
What are Snickerdoodle Cookies?
Snickerdoodles while similar to sugar cookies have a distinct and important difference - that is sugar cookies are leavened with baking powder, whereas snickerdoodles use cream of tartar. Cream of tartar is slightly more acidic than baking powder and although Cream of tartar might seem like a weird ingredient to add to a cookie it does give snickerdoodles it famous and distinct flavour - a slight sour-flavored tang (similar to how buttermilk and/or sour cream can give baked goods a tangy flavor, too). It also helps give them their chewy melt in your mouth texture too. This flavor is unique to snickerdoodle cookies. A good snickerdoodle cookie has to be nice and soft and chewy at least in the center. I like the crispy edges on these and they must be rolled in cinnamon sugar and have that signature tang from the cream of tartar
What is cream of tartar?
Cream of tartar is an acidic by-product of fermenting grapes into wine; its an ingredients often used to stabilize meringues and whipped creams. Although cream of tartar may not be the most used item in your pantry, it’s worth having because it lasts forever and when you need it, you really need it. You find it in the spice aisle; it’s a white powder not unlike baking soda or baking powder in look and texture. Just a bit usually goes a long way when its used and it gives these cookies their signature flavor and chewy texture
Ingredients for My Snickerdoodle Cookies Recipe:
These Snickerdoodle cookies require all basic pantry items - except for the cream of tartar which some people have hidden somewhere in the back of their spice rack or drawer but wondered what to use it for - or its one of the items you may have to go out and purchase to make these cookies - totally worth it as you will be making these over and over again.
- All-purpose flour
- Cream of tartar
- Baking soda
- Salt
- Unsalted butter, softened (room temperature)
- Granulated sugar
- Vanilla
- Eggs - room temperature
- Cinnamon
How To Make My Snickerdoodle Recipe
Here are the basic steps needed to make snickerdoodles from scratch:
- Make the Snickerdoodle Cookie Dough - Whisk together the dry ingredients and then cream the butter and sugar until light and fluffy (approx 4-5 minutes. Make sure to beat the butter sugar mixture for the full amount of time - its an important step in coating all the sugar crystals and whipping loads of air into the cookie dough) adding in the eggs and vanilla to fully combine. Finally add the dry ingredients to the butter mixture and mix until combined.
- Shape Dough/Cookie Dough into Balls - use a cookie dough to scoop out portions of the cookie dough and roll into even cookie dough balls
- Roll the Cookie Dough Balls in the Snickerdoodle Cinnamon Sugar Topping
- Once the cookie dough balls have been formed, roll each one in a shallow bowl with the cinnamon sugar topping. Toss and coat each dough ball and place on lined baking sheet
- Bake Snickerdoodle Cookies - Bake at 400°F for 8-10 minutes, cool completely in pan over wire rack
Do I Need To Chill the Cookie Dough?
Generally you can skip the cookie dough chilling step with this snickerdoodle recipe. There’s enough flour in this cookie dough to create a strong and sturdy cookie. That being said lets be reasonable - if you are baking these little guys in a hot kitchen and the dough is already sticking like crazy while you roll it - it will be wise to chill the dough for 30 minutes prior to forming balls and between batches if needed or for a few minutes prior to shaping dough balls.
Storage, Make Ahead & Freezing Instructions:
- STORAGE: Leftover baked snickerdoodles, keep in an airtight container or Ziplock bag at room temperature for up to 5 days. To freeze baked cookies, store in a freezer-safe container or Ziplock bag for up to six months.
- MAKE AHEAD: First, you can prepare the cookie dough and chill it in the refrigerator for up to 3 days. Allow dough to come to room temperature before rolling and baking the cookies.
- FREEZING: You can also freeze the cookie dough balls. Roll the dough into balls then freeze the balls for up to 2-3 months in freezer bag. Freeze without the topping. When ready to bake, you’ll need to roll the cookie dough balls in the snickerdoodle topping. There’s no need to thaw the cookie dough balls before baking. Follow the instructions for baking in the recipe, but increase the Bake Time by a couple of minutes
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Recipe
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 sticks (1 cup) unsalted butter, softened
- 1¾ cups granulated sugar
- ½ teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon ground cinnamon
Directions
- Preheat the oven to 400°F and line 2 large ungreased cookie sheets or baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside
- In the bowl of an electric mixer, cream the butter and 1 ½ cups of the sugar together until light and fluffy, 3 to 5 minutes. Then beat in the eggs and vanilla and scrape sides of the bowl.
- Turn the mixer to low and slowly add the flour mixture until well combined.
- Mix/ stir the remaining ¼ cup sugar and cinnamon together in a small bowl.
- Use a 1½-tablespoon cookie scoop to measure out the dough balls. Roll each ball in your hands to even out, then roll in the cinnamon-sugar mixture to thoroughly coat. **
- Place the balls on the prepared baking sheets, 2½ inches apart. Bake until just golden around the edges, 8 to 9 minutes. Cool completely on wire rack.
- Cookies remain soft & fresh for 7 days in an airtight container at room temperature.
Recipe notes
Make Ahead Instructions
- First, you can prepare the cookie dough and chill it in the refrigerator for up to 3 days. Allow dough to come to room temperature before rolling and baking the cookies.
- You can also freeze the cookie dough balls. Roll the dough into balls then freeze the balls for up to 2-3 months in freezer bag. Freeze without the topping. When ready to bake, you’ll need to roll the cookie dough balls in the snickerdoodle topping. There’s no need to thaw the cookie dough balls before baking. Follow the instructions for baking in the recipe, but increase the Bake Time by a couple of minutes
** CHILLING DOUGH: This recipe doesn’t require it but some prefer to chill the dough before forming into balls to ensure chewy cookies and so the batter doesn’t spread out while baking - or if you are working in a hot kitchen and dough is sticky and hard to form into balls - cover and chill dough for 30 minutes prior to forming dough balls and between batches.
