Snickerdoodles are a timeless cookie loved for their tender texture, cinnamon-sugar coating, and unique tang from cream of tartar. Perfect with a glass of milk or a cup of coffee, these cookies are a must-have in any baker’s repertoire. With simple ingredients and big flavor, they’re a delightful treat for all ages.
Equipment:
- Mixing bowls
- Electric mixer (optional)
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
Ingredients:
For the Dough:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions:
- Preheat the Oven:
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. - Make the Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. - Prepare the Coating:
In a small bowl, mix the granulated sugar and ground cinnamon for the coating. - Shape the Cookies:
Use a cookie scoop or spoon to form 1-inch balls of dough. Roll each ball in the cinnamon-sugar mixture to coat evenly. - Bake:
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8–10 minutes, or until the edges are set but the centers look slightly soft. - Cool and Serve:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- For chewier cookies, slightly underbake them and let them cool on the tray.
- Make sure your butter is softened for the best creaming consistency.
- Store cookies in an airtight container at room temperature for up to 5 days.
Snickerdoodles are a beloved classic for good reason—soft, sweet, and warmly spiced, they’re a perfect treat any time of the year. Bake a batch and enjoy the comforting aroma and flavor of these delightful cookies. Happy baking!
Snickerdoodle Recipe
Classic Snickerdoodles are soft, buttery cookies coated in cinnamon sugar with a signature tangy flavor. This easy recipe is perfect for a nostalgic treat!
Equipment
- Mixing bowls
- Electric mixer (optional)
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
Ingredients
- For the Dough:
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Make the Dough:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Prepare the Coating:
- In a small bowl, mix the granulated sugar and ground cinnamon for the coating.
- Shape the Cookies:
- Use a cookie scoop or spoon to form 1-inch balls of dough. Roll each ball in the cinnamon-sugar mixture to coat evenly.
- Bake:
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8–10 minutes, or until the edges are set but the centers look slightly soft.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Leave a Reply