Let me tell you, dear reader, snickerdoodles are not just any cookies. They’re a little piece of heaven that brings back so many warm memories for me. I remember baking these soft and chewy delights with my mom on those cool, breezy weekends. The entire house would be filled with an irresistible cinnamon aroma, making it almost impossible not to sneak a taste before they were done. So, ever since I became a wife and a mother, I’ve kept up the tradition.
Last week, I decided to whip up a batch for my book club, and let me tell you, they disappeared in minutes. One of my friends even joked about hiding some in her bag for later! Honestly, there’s something about the cinnamon-sugar combo that’s just heavenly. It’s like a warm hug, comforting and sweet, redefining happiness with each bite. I could tell from their reactions that they felt the same sense of joy that I experienced countless times growing up.
These snickerdoodles are ridiculously easy to make, which is just perfect given my busy schedule juggling family life. The recipe doesn’t require any fancy ingredients or culinary skills, just a bit of love and a sprinkling of cinnamon. The butter makes them deliciously soft, while a touch of cream of tartar gives that classic snickerdoodle ‘tang’ that’s so well-loved.
Even my little ones get involved in the baking. They enjoy rolling the dough into balls, their tiny hands working together as we sprinkle them with our signature cinnamon sugar blend. It’s one of those recipes where you don’t just make cookies; you make memories. And isn’t that what baking is all about?
So, whether you’re a seasoned baker, or just starting out, these snickerdoodles will win over the hearts of anyone who tries them. I’d say give them a go; you never know which memory you might end up creating. So, roll up your sleeves, set out your ingredients, and let’s bake some magic!
How to Make Soft & Chewy Snickerdoodles
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Ingredients:
- 3/4 cup (168g) unsalted butter, softened
- 1 tbsp ground cinnamon
- 1/2 tsp salt
- 2 large eggs
- 1 1/2 cups (310g) granulated sugar, plus 3 tbsp for coating
- 2 3/4 cups (358g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 1/2 tsp vanilla extract
Directions:
- Start by preheating your oven to 400°F. Line a baking sheet with parchment paper for a quick cleanup.
- In a medium-sized bowl, whisk the flour, baking soda, cream of tartar, and salt. Set this blend aside for later use.
- In a large mixing bowl, beat the softened butter alongside 1 1/2 cups of sugar until it becomes light and fluffy, which takes about 2-3 minutes.
- Add in the eggs, one at a time, mixing well after each. Scrape down the sides as needed to ensure all ingredients are well combined.
- Blend in the vanilla extract until the mixture is smooth.
- Slowly add the dry ingredients to the wet mixture, stirring until just incorporated.
- Combine 3 tablespoons of sugar with the ground cinnamon in a small bowl.
- Take 1 tablespoon of dough and roll it into a ball. Roll the dough ball in the cinnamon-sugar blend and position them 2 inches apart on the prepared baking sheet.
- Bake in the oven for roughly 6-8 minutes until the edges are lightly golden and the centers are set.
- Let cool on the sheet for about 2-3 minutes before moving them onto a wire rack to cool completely.
Ingredient Substitutions:
If you’re out of cream of tartar, lemon juice can be a good alternative to achieve that tangy flavor unique to snickerdoodles. For a different twist, try using brown sugar in place of half the granulated sugar to add a deeper, richer taste.
Serving Suggestions:
These snickerdoodles are perfect with a glass of cold milk or a warm cup of coffee. For a festive touch, drizzle them with a simple glaze made from confectioners’ sugar and milk. They’re also a delightful pairing with vanilla ice cream for a fancy dessert.
Seasonal Variations:
Add some pumpkin spice to the cinnamon-sugar blend in autumn to give your cookies a seasonal flare. During the holidays, sprinkle a bit of nutmeg or cloves for a spiced winter treat. A drop or two of almond extract can also impart a unique flavor twist.
Cooking Tips:
Ensure the butter is completely softened, as it will blend better, giving the cookies a perfect texture. Chill the dough balls for 30 minutes before baking to keep them from spreading too much. Don’t overbake; they’re best when slightly underdone in the middle.
Storing Suggestion:
Keep your snickerdoodles in an airtight container at room temperature for up to a week to maintain their softness. For longer storage, freeze them in a single layer on a baking sheet before transferring them to a bag. They keep their texture and taste once thawed.
Frequently Asked Questions
What makes snickerdoodles different from sugar cookies?
Snickerdoodles stand out from sugar cookies due to the addition of cream of tartar, which gives them a slightly tangy taste and a uniquely chewy texture. Additionally, their characteristic cinnamon-sugar coating adds a delightful flavor that sugar cookies typically don’t have.
Can I prepare the dough in advance?
Absolutely! Snickerdoodle dough can be made ahead of time. Simply prepare the dough, roll it into balls, and freeze them. When you’re ready to bake, roll the frozen dough balls in the cinnamon-sugar mixture and bake a little longer than usual.
Why is my dough too soft to roll?
If your dough feels too soft to handle, it’s likely a result of the butter being too warm or overmixing. Simply chilling the dough in the refrigerator for about 20-30 minutes can help firm it up, making it easier to roll into balls for coating.
Can I use salted butter instead?
Sure, you can use salted butter if that’s what you have at hand. Just remember to adjust the added salt in the recipe, perhaps omitting it altogether, to avoid excess saltiness in your cookies.
Is there a vegan option for this recipe?
Yes, you can make vegan snickerdoodles by replacing the butter with plant-based margarine or coconut oil and using a flax egg substitute. These alternatives ensure the texture remains close to the original while keeping the recipe vegan-friendly.
How can I make these cookies gluten-free?
To adapt the recipe for gluten-free needs, substitute the all-purpose flour with a gluten-free baking flour mix. Make sure it’s one-to-one in measuring so that the consistency and taste remain as chosen, ensuring those with dietary restrictions can enjoy them too.
Soft & Chewy Snickerdoodles
Ingredients
- 3/4 cup unsalted butter softened
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups granulated sugar plus 3 tablespoons for coating
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat your oven to 400°F. Prepare a cookie tray with parchment paper or a silicone baking mat for easy cleanup.
- In a medium bowl, mix together the flour, baking soda, cream of tartar, and salt. Set this aside for later.
- In a big mixing bowl, cream the softened butter and 1 1/2 cups of sugar until it's light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition. Don't forget to scrape down the bowl to get everything mixed together!
- Stir in the vanilla extract until everything is well blended.
- Gradually mix the dry ingredients into the wet mix until just combined.
- In a small bowl, combine the remaining 3 tablespoons of sugar with the ground cinnamon.
- Scoop out 1 tablespoon of dough and roll it into a ball. Coat each ball in the cinnamon-sugar mixture and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 6-8 minutes until they’re just set and slightly golden.
- Let the cookies cool on the tray for 2-3 minutes before transferring them to a wire rack to cool completely.
