Baking Snickerdoodle Cookies from Scratch Is Easy
There’s nothing quite as satisfying as baking snickerdoodle cookies from scratch and experiencing the delightful aroma that fills your home. These cookies, known for their soft texture and a delicious cinnamon-sugar coating, are a beloved classic in many households. Whether you’re a seasoned baker or just starting, this easy-to-follow recipe will help you create the perfect batch of snickerdoodle cookies every time.
Growing up, snickerdoodle cookies were a staple in my grandmother’s kitchen. Every holiday season, she would enlist the help of eager grandchildren, who took turns rolling the dough into balls and coating them in sugar and cinnamon. The anticipation of tasting the cookies fresh from the oven was always worth the wait. To this day, the smell of cinnamon and sugar reminds me of those cherished moments spent with family.
Why You’ll Love This Recipe
This recipe for snickerdoodle cookies is incredibly easy to follow and requires just a few staple ingredients found in your pantry. It yields cookies that are perfectly crisp on the outside and chewy on the inside, creating a texture that is irresistible. The addition of cream of tartar gives these cookies their distinctive tangy flavor, setting them apart from other cookies.
Ingredients Notes
To create the perfect snickerdoodle cookies, you’ll need butter, sugar, eggs, flour, cream of tartar, baking soda, cinnamon, and salt. When selecting butter, opt for unsalted to have better control over the salt content. If you don’t have cream of tartar, you can substitute it with baking powder, though the taste may slightly differ. For best results, ensure your butter and eggs are at room temperature before baking.
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent the cookies from sticking and ensure even baking.
Step 2
In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. This usually takes around 3-4 minutes using an electric mixer on medium speed.
Step 3
Add the eggs one at a time, making sure to beat well after each addition. This helps to incorporate air into the dough, contributing to the lightness of the cookies.
Step 4
Mix in the flour, cream of tartar, baking soda, and salt until just combined. Avoid overmixing to prevent the cookies from becoming tough.
Step 5
In a small bowl, combine the cinnamon and sugar. Roll the dough into small balls, then roll each ball in the cinnamon-sugar mixture until thoroughly coated. Place the balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Storage Options
Store your snickerdoodle cookies in an airtight container at room temperature for up to a week. If you wish to freeze them, place the cookies in a single layer in a freezer-safe container. To reheat, let them thaw at room temperature and warm them briefly in a preheated oven at 300°F (150°C) for a few minutes.
Variations & Substitutions
For a different take on the classic snickerdoodle, consider adding a pinch of nutmeg or ginger to the cinnamon-sugar coating for a spicy twist. If you’re catering to dietary restrictions, use gluten-free flour or dairy-free margarine as alternatives to the traditional ingredients.
Serving Suggestions
These snickerdoodle cookies are perfect for any occasion, whether it’s a family gathering, holiday party, or a cozy evening with a cup of tea or coffee. They also make a delightful addition to a sweet treat platter, paired alongside other cookies and pastries.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough in advance and refrigerate it for up to three days. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out.
What if I don’t have cream of tartar? While cream of tartar is essential for the distinct flavor and texture of snickerdoodles, you can substitute it with baking powder in a pinch. Use 1 teaspoon of baking powder for every 1/4 teaspoon of cream of tartar and baking soda combined.
Why are my cookies not spreading? If your cookies are not spreading, it could be because the dough is too cold. Let the dough sit at room temperature for a few minutes before baking to allow it to soften slightly.
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Baking Snickerdoodle Cookies from Scratch Is Easy
Ingrédients
Main Ingredients
- 1 cup unsalted butter softened
- 1.5 cup granulated sugar
- 2 tsp vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the vanilla extract.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
