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To make classic snickerdoodle cookies, gather these simple 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 pure vanilla extract - 1/4 cup granulated sugar (for rolling) - 2 tablespoons ground cinnamon (for rolling) These ingredients come together to create a soft, chewy cookie with a delightful cinnamon sugar coating. The cream of tartar adds that classic tangy flavor, making snickerdoodles unique. The butter gives richness, while sugar adds sweetness. Eggs bind everything together, and vanilla brings a warm aroma. When you roll the dough in the cinnamon sugar mix, it creates a sweet crust. Each bite offers warmth from the cinnamon and a soft, buttery center. This is what makes snickerdoodles a beloved treat for many! {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). 2. Line your baking sheets with parchment paper. This helps with easy cleanup. 1. In a medium bowl, whisk together: - 2 3/4 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1/4 teaspoon salt 2. Set this mixture aside. It is the base for our cookies. 1. In a large mixing bowl, cream together: - 1 cup unsalted butter, softened - 1 1/2 cups granulated sugar 2. Mix until light and fluffy. This takes about 3 to 4 minutes. 3. Beat in: - 2 large eggs, one at a time - 1 teaspoon pure vanilla extract 4. Mix until everything is well combined. 1. Gradually add the dry mixture to the wet mixture. 2. Stir until just combined. Be careful not to overmix. This keeps your cookies soft. 1. Scoop tablespoons of dough and roll them into balls. 2. Roll each ball in a mixture of: - 1/4 cup granulated sugar - 2 tablespoons ground cinnamon 3. Place the coated dough balls on the baking sheets, spaced about 2 inches apart. 4. Bake for 8 to 10 minutes. Look for lightly golden edges and soft centers. 1. Allow cookies to cool on the baking sheets for about 5 minutes. 2. Then, transfer them to a wire rack to cool completely. This helps them keep their shape. To get the perfect snickerdoodle, pay attention to your baking times. Bake the cookies at 375°F for just 8-10 minutes. Look for edges that are golden brown. The centers should still look soft and puffy. This helps keep them chewy. Cooling is just as important. Leave the cookies on the baking sheet for about 5 minutes. Then, move them to a wire rack. This allows air to flow and keeps them from getting soggy. To keep your snickerdoodles fresh, store them in an airtight container. This helps keep them soft and chewy. You can also add a slice of bread inside the container. The bread will help keep the cookies moist. If you have many cookies, you can freeze them. Just place them in a freezer-safe bag. They will stay fresh for up to three months. When you want one, let it thaw at room temperature. Serve your snickerdoodles on a nice plate. You can stack them high for a lovely display. To make them even more special, sprinkle a little extra cinnamon sugar on top. It adds a festive touch. For a fun idea, pair the cookies with a glass of cold milk. This classic combo is sure to please everyone. You can also place them in a clear bag tied with ribbon. This makes a great gift. Pro Tips Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This helps to prevent spreading and enhances the texture. Use Fresh Spices: For the best flavor, use freshly ground cinnamon rather than pre-ground. It makes a noticeable difference! Don't Overbake: Keep an eye on the cookies while baking. They should be lightly golden on the edges and soft in the center for the perfect chewy texture. Experiment with Add-ins: Try adding chocolate chips, nuts, or dried fruit to the dough for a unique twist on the classic snickerdoodle! {{image_2}} You can make snickerdoodles gluten-free by using different flours. Almond flour and coconut flour work well. If you use almond flour, you might need to reduce the amount. Coconut flour absorbs a lot of liquid, so add more eggs. Always check if the flour is labeled gluten-free. This way, you avoid any cross-contamination. To make vegan snickerdoodles, replace the butter with coconut oil or vegan butter. Use flaxseed meal or applesauce as an egg substitute. For each egg, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for a few minutes to thicken. This keeps your cookies moist and tasty without any animal products. You can add fun flavors to your snickerdoodles. Try mixing in nuts like walnuts or pecans. You can also fold in chocolate chips for a sweet surprise. Both options add texture and flavor. Experiment with your favorite ingredients to make these cookies your own. To keep your snickerdoodle cookies fresh, use an airtight container. A cookie jar works well. Place parchment paper between layers to avoid sticking. Store them at room temperature for up to five days. If you stack them directly, they may lose their shape and texture. Freezing cookies is simple. Here’s how: 1. Cool Completely: Let the cookies cool on a wire rack. This step is crucial. 2. Flash Freeze: Place cookies on a baking sheet in a single layer. Freeze for about an hour. 3. Pack for Freezing: Transfer the frozen cookies into a freezer bag or container. Make sure to remove as much air as possible. Label the bag with the date. 4. Store: Keep them in the freezer for up to three months. For the best results when thawing, follow these steps: - Thawing: Remove cookies from the freezer. Leave them at room temperature for about 30 minutes. This helps them soften. - Reheating: To warm them up, preheat your oven to 350°F (175°C). Place cookies on a baking sheet. Heat for 5-7 minutes. This restores their fresh-baked taste. Enjoy your cookies warm with a glass of milk! Snickerdoodle cookies stand out due to their unique taste and texture. They are soft, chewy, and have a slight tang from cream of tartar. The generous coating of cinnamon sugar gives them a warm, spicy flavor. Unlike chocolate chip cookies, snickerdoodles do not contain chocolate. They focus on the sweet and spicy notes, making them a classic favorite. Yes, you can use margarine instead of butter. However, this change will affect the flavor and texture. Margarine often has a different taste than butter. It can make the cookies less rich and flavorful. The texture may also be softer, impacting how they hold their shape while baking. For the best snickerdoodles, I recommend sticking with unsalted butter. To know when your snickerdoodles are done, watch for a few signs. The edges should be lightly golden, while the centers look soft. They will puff up while baking, then flatten as they cool. If the edges are set but the middle still looks a bit underbaked, that's perfect. They will firm up as they cool, giving you that soft, chewy texture. This guide covered all you need to make great snickerdoodle cookies. We looked at ingredients, step-by-step instructions, and tips for perfect texture. You also learned how to store, freeze, and serve your cookies. Don’t forget the variations to try, like gluten-free or vegan options. Baking is fun, and with these tips, you can make snickerdoodles that everyone will love. Enjoy making your batch and share your yummy treats!

Cinnamon Sugar Bliss Snickerdoodles

Deliciously soft and chewy snickerdoodles rolled in cinnamon sugar.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 2.75 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 0.25 cup granulated sugar (for rolling)
  • 2 tablespoons ground cinnamon (for rolling)

Instructions
 

  • Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  • Beat in the eggs one at a time, mixing well after each addition. Add in the vanilla extract and mix until combined.
  • Gradually add the dry ingredients into the wet mixture. Stir until just combined, being careful not to overmix.
  • In a small bowl, mix 1/4 cup granulated sugar with the ground cinnamon.
  • Scoop tablespoons of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture to coat completely.
  • Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set but still soft.
  • Allow cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Stack the cookies on a decorative plate, and sprinkle a little extra cinnamon sugar on top for a festive touch. Serve with a glass of cold milk!
Keyword cookies, dessert, snickerdoodles