There’s something about the smell of freshly baked cookies that just fills a house with warmth and love. I remember growing up, my mom would always have a batch of cookies ready, especially during the weekends. Now, as a mother and a wife myself, I find joy in continuing that tradition with my family. Among all the cookies I’ve tried and tested over the years, these soft and chewy snickerdoodles have become a family favorite.
Every time I make these snickerdoodles, I’m reminded of just how much fun baking together can be. My kids love to roll the dough in cinnamon sugar, and I often find them sneaking bites of raw dough when they think I’m not looking. It’s those little moments that make baking these cookies so special. Plus, they’re always a hit at family gatherings, and I get endless requests to bring them to potlucks and events.
The recipe itself is quite simple, which is perfect for busy weeknights or lazy Sunday afternoons. With just a handful of ingredients and some easy-to-follow steps, you can whip up a batch of these delightful treats in no time. Trust me, once you try them fresh out of the oven, you’ll understand why they’re a beloved classic in our household.
So, whether you’re looking to satisfy your sweet tooth, bake with the kids, or impress at the next family get-together, these snickerdoodles are sure to do the trick. Let’s dive into the recipe and start baking!
How to Make Soft and Chewy Snickerdoodles
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Ingredients
- 3 and 1/4 cups all-purpose flour (spooned and leveled)
- 1 cup salted butter (2 sticks)
- 1 and 1/2 tablespoons cinnamon
- 1 and 1/2 teaspoons cream of tartar
- 2 large eggs
- 1 teaspoon baking soda
- 1 and 1/3 cups granulated sugar
- 3/4 teaspoon kosher salt
- 1/3 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1/3 cup granulated sugar (for rolling)
Directions
- Preheat your oven to 350°F. Prepare some baking pans with parchment paper or use a silicone mat.
- In a large mixing bowl or stand mixer, cream the butter until it’s smooth and creamy, for a minute or two. Make sure to scrape down the sides occasionally.
- Add the granulated sugar and brown sugar to the butter. Beat them together for around 2 minutes until the mixture turns light and fluffy.
- Stir in the eggs and vanilla extract, mixing until everything is nicely combined and smooth.
- Measure the flour correctly by spooning it into the measuring cup, then sift in the baking soda, salt, and cream of tartar. Slowly add these dry ingredients to the butter mixture, but don’t mix them fully yet.
- Mix until there are no more visible streaks of flour, taking care not to overmix to keep the cookies tender.
- Shape the dough into balls about 1.5 to 2 inches across using a cookie scoop or your hands.
- In a small bowl, mix together the cinnamon and sugar intended for rolling. Coat each ball of dough thoroughly with this mixture.
- Place the coated dough balls onto the prepared baking sheets, keeping them about 2 inches apart.
- Bake the cookies for 9 to 11 minutes, until you see the edges are set but the centers still look a bit undercooked.
- When you take the cookies out of the oven, immediately use a spoon to shape them, pushing the edges inward for a chewier texture.
- Allow the cookies to rest on the baking sheet for 3 to 5 minutes before transferring them to a wire rack to cool.
For a little extra sweetness, you can roll them in the cinnamon-sugar once more when they’re cool enough to handle. Enjoy these with a glass of cold milk!
Storing Suggestion
To keep your snickerdoodles fresh, store them in an airtight container at room temperature where they’ll stay soft for about a week. If you want to save some for later, you can freeze the dough balls. Simply add a couple of minutes to the baking time when using frozen dough.
Cooking Tips
To get the best results, make sure to accurately measure your flour by scooping it into the measuring cup and leveling it off. Consider chilling your dough for 30 minutes before baking for thicker cookies. If you’re a fan of extra cinnamon flavor, feel free to add a pinch more cinnamon to your dough.
Serving Suggestions
Serve these snickerdoodles with a cold glass of milk for a classic pairing. You can also enjoy them with your favorite hot beverage like tea or coffee. To make them extra special, try adding a scoop of vanilla ice cream between two cookies for a simple ice cream sandwich.
Ingredient Substitutions
If you’re out of cream of tartar, you can substitute with the same amount of lemon juice for a similar tang. Unsalted butter works too, just add an extra pinch of salt. You can use light brown sugar if that’s what you have at hand, or swap it with an equal amount of granulated sugar.
Seasonal Variations
During the fall, add a touch of nutmeg or cloves for a warm, spicy twist. In the summer, consider using lemon extract instead of vanilla for a fresh citrus flair. Add festive sprinkles or colored sugar during the holidays to give your cookies a seasonal look.
Allergen Information
These snickerdoodles contain wheat (gluten), dairy (butter), and eggs. To make this recipe more allergy-friendly, you could try using a gluten-free flour blend, dairy-free butter substitute, and an egg replacer. Always check labels to ensure safety if preparing for someone with allergies.
FAQs
Can I make snickerdoodle dough ahead of time?
Yes! You can make the dough up to two days in advance. Just store it in an airtight container in the refrigerator. When you’re ready to bake, let the dough come to room temperature for about 10-15 minutes, then proceed with rolling and baking.
What makes snickerdoodles different from sugar cookies?
The main difference is the addition of cream of tartar in snickerdoodles, which gives them their signature tangy flavor and chewy texture. Also, snickerdoodles are rolled in cinnamon sugar, whereas sugar cookies typically aren’t.
Can I freeze baked snickerdoodles?
Absolutely! Baked snickerdoodles can be frozen. Allow them to cool completely, then place in a freezer-safe container. They’ll stay fresh for up to three months. Thaw at room temperature when you’re ready to enjoy them.
Why are my snickerdoodles flat?
If your snickerdoodles are turning out flat, there might be a few reasons: your baking soda could be outdated, or your butter might have been too soft. Ensure your dough is reasonably cold before baking, as warm dough tends to spread more.
How can I make my snickerdoodles softer?
To keep your snickerdoodles soft, avoid overbaking them. The centers should still look slightly underdone when you take them out of the oven. Cooling them on the baking sheet for a few minutes allows them to firm up without losing softness.
What can I do with leftover snickerdoodles?
Besides enjoying them as is, crumble leftover snickerdoodles over yogurt, ice cream, or pudding for an extra treat. You could also use them as a base for a cookie crust or even mix them into a milkshake for a snickerdoodle-inspired beverage.
Soft And Chewy Snickerdoodles
Ingredients
- 3 and 1/4 cups all-purpose flour spooned and leveled
- 1 cup salted butter 2 sticks
- 1 and 1/2 tablespoons cinnamon
- 1 and 1/2 teaspoons cream of tartar
- 2 large eggs
- 1 teaspoon baking soda
- 1 and 1/3 cups granulated sugar
- 3/4 teaspoon kosher salt
- 1/3 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1/3 cup granulated sugar for rolling
Instructions
- Preheat your oven to 350°F. Line baking sheets with parchment paper or silicone mats.
- In a large bowl or stand mixer, cream the butter until smooth and creamy, scraping the sides as needed.
- Add granulated sugar and brown sugar, beating until light and fluffy, about 2 minutes.
- Mix in eggs and vanilla extract until well combined.
- Incorporate flour, baking soda, kosher salt, and cream of tartar into the butter mixture, mixing until just combined.
- Roll the dough into balls (1.5 to 2 inches wide) and coat them in the cinnamon-sugar mixture for rolling.
- Place dough balls on baking sheets spaced about 2 inches apart and bake for 9-11 minutes.
- Remove cookies from the oven, shape them gently with a spoon, and let them cool for 3-5 minutes before transferring to a wire rack.
