Introduction
Snickerdoodle Cookies are a timeless treat, perfect for holiday gatherings, afternoon snacks, or cozy evenings. Their soft, chewy texture and signature cinnamon-sugar coating deliver a warm, nostalgic flavor. The cookies’ crackled, golden appearance, served on a white ceramic platter with a light cinnamon dusting, creates a charming, inviting aesthetic. This recipe delivers classic Snickerdoodle Cookies, adaptable for dietary preferences, best served warm or at room temperature with a glass of milk.
Ingredients
For the Cookie Dough:
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
For Serving:
- Optional: Extra cinnamon for dusting
- Suggested Accompaniments: Milk, hot cocoa
- Suggested Pairings: Coffee, tea
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: Baking sheets, parchment paper, mixing bowls
Step-by-Step Process
- Mix Dry Ingredients: In a medium bowl, whisk flour, cream of tartar, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat softened butter and 1 1/2 cups sugar with a mixer on medium speed until light and fluffy, 2-3 minutes. Add eggs one at a time, beating well. Mix in vanilla.
- Combine: Gradually add dry ingredients to the wet mixture, mixing at low speed until combined. Cover dough, chill 30 minutes for easier handling.
- Prepare Coating: In a small bowl, mix 1/4 cup sugar and cinnamon.
- Shape Cookies: Preheat oven to 375°F. Line baking sheets with parchment paper. Scoop dough into 1 1/2 tbsp portions, roll into balls, then roll in cinnamon-sugar coating. Place 2 inches apart on sheets.
- Bake: Bake 8-10 minutes until edges are set and tops are crackled but soft. Cool on sheets for 2 minutes, then transfer to a wire rack.
- Serve: Arrange on a white ceramic platter, dust lightly with cinnamon. Serve warm or at room temperature with milk, coffee.
Tips for Better Snickerdoodle Cookies
- Chill the dough to prevent spreading; don’t skip for the best shape.
- Use softened, not melted, butter for proper creaming.
- Roll balls evenly for uniform cookies.
- Don’t overbake; soft centers keep cookies chewy.
- Use fresh cream of tartar for classic tanginess.
- Coat generously in cinnamon-sugar for a signature look.
- Cool slightly before moving to avoid breaking.
- Enhance aesthetic: Stack cookies on a platter, dust cinnamon sparingly for a cozy look.
Variations and Customization
- Vegan Snickerdoodles: Use vegan butter, replace eggs with 1/4 cup applesauce per egg.
- Gluten-Free Snickerdoodles: Use 1:1 gluten-free flour blend.
- Spiced Snickerdoodles: Add 1/4 tsp nutmeg to the coating.
- Chocolate Snickerdoodles: Mix 1/4 cup cocoa powder into the dough, keep cinnamon coating.
- Maple Snickerdoodles: Add 1 tbsp maple syrup to the dough, reduce sugar by 1 tbsp.
- Mini Snickerdoodles: Use 1 tsp of dough per cookie, bake 6-8 minutes.
- Pumpkin Snickerdoodles: Add 1/4 cup pumpkin puree, 1/2 tsp pumpkin spice to the dough.
- Lemon Snickerdoodles: Replace cream of tartar with 1 tsp lemon zest, use sugar-only coating.
Storage and Serving Tips
- Store in an airtight container at room temperature for 5 days.
- Reheat in a 300°F oven for 2-3 minutes for warmth.
- Freeze baked cookies, wrapped, 3 months; thaw at room temperature.
- Freeze dough balls (uncoated) 2 months; roll in cinnamon-sugar, bake from frozen, add 1-2 minutes.
- Serve warm or at room temperature; cold cookies are firmer.
- Use leftovers in ice cream sandwiches.
- Don’t leave out over 2 hours.
- Presented on a white ceramic platter with cinnamon dusting for charm.
Nutritional Information
Based on 12 servings (2 cookies each):
- Calories: 260 kcal
- Total Fat: 11g
- Saturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 200mg
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 3g
- Vitamin A: 8% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 2% Daily Value
- Iron: 6% Daily Value
Note: Values vary by brand. High in sugar, fat; try vegan, gluten-free versions. Pair with light drinks.
Conclusion
This Snickerdoodle Cookies recipe offers a soft, cinnamon-sugar delight, perfect for any occasion, turning simple ingredients into a classic. Its easy preparation and charming presentation make it a favorite. The chewy texture and crackling coating, with delicate garnishes, delights every time. It’s sure to be a cherished recipe, loved for its nostalgic flavors.
Snickerdoodle Cookies Recipe: Soft and Cinnamon-Sugar Coated
Soft snickerdoodle cookies with cinnamon-sugar coating.
Ingredients
- 2 ¾ cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup butter softened
- 1 ½ cups sugar
- 2 eggs
- 1 tsp vanilla
- ¼ cup sugar
- 1 tbsp cinnamon
- Optional: Cinnamon dusting
- Suggested Pairings: Milk coffee
Instructions
- Whisk flour, cream of tartar, baking soda, and salt.
- Beat butter, 1 1/2 cups sugar, 2-3 min; add eggs, vanilla.
- Mix in dry ingredients; chill dough 30 min.
- Mix 1/4 cup sugar, cinnamon in a bowl.
- Preheat oven to 375°F. Roll dough into balls, coat in cinnamon-sugar, and place on lined sheets.
- Bake 8-10 min. Cool 2 min on sheets, then rack.
- Dust with cinnamon; serve with milk, coffee.
Notes
- Chill the dough for shaping.
- Store at room temperature for 5 days, freeze for 3 months.
- Try a vegan variation.
- Pair with tea.
