Snickerdoodle Cookies
Snickerdoodle cookies are a beloved classic, known for their soft, chewy texture and delightful cinnamon-sugar coating. These cookies are not only easy to make but also perfect for sharing with friends and family. Whether you’re baking for a special occasion or just a cozy night in, snickerdoodles are sure to please everyone. Let’s dive into this sweet and cinnamon-infused recipe that will fill your kitchen with warmth and joy.
Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Servings and Cooking Time
This recipe makes about 24 cookies. Preparation time is approximately 15 minutes, and cooking time is around 10-12 minutes.
Nutritional Value
Each serving (1 cookie) contains approximately:
– Calories: 120
– Total Fat: 6g
– Saturated Fat: 4g
– Carbohydrates: 16g
– Sugar: 8g
– Protein: 1g
This nutritional information is based on a serving size of one cookie.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually blend the dry ingredients into the wet mixture until fully incorporated.
- In a small bowl, mix the 3 tablespoons of sugar and cinnamon for rolling.
- Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
- Place the coated balls on a baking sheet lined with parchment paper, leaving space between them.
- Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Alternative Ingredients
You can substitute butter with coconut oil for a dairy-free option. Additionally, use a gluten-free flour blend to make these cookies gluten-free without compromising on flavor.
Serving and Pairings
Snickerdoodle cookies are perfect with a glass of milk or a warm cup of coffee. They can also be paired with vanilla ice cream for a delicious dessert treat.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. To reheat, simply microwave for 10-15 seconds.
Cooking Mistakes
- Don’t overmix the dough to avoid tough cookies.
- Ensure your butter is softened, not melted, for the right texture.
- Use a cookie scoop for evenly sized cookies.
- Avoid overbaking; cookies should be slightly soft in the center.
- Be sure to chill the dough if it’s too sticky to handle.
Helpful Tips
- Experiment with adding nuts or chocolate chips for variety.
- For thicker cookies, chill the dough for 30 minutes before baking.
- Try using brown sugar for a deeper flavor.
- Always preheat your oven for even baking.
FAQs
What makes snickerdoodle cookies unique?
Snickerdoodle cookies are distinct for their signature tangy flavor from cream of tartar and their delightful cinnamon-sugar coating. This combination gives them a soft, chewy texture and a warm, inviting taste.
Can I make snickerdoodle cookies without cream of tartar?
Yes, if you don’t have cream of tartar, you can substitute it with an equal amount of baking powder. This will still provide a similar texture, although the flavor may differ slightly.
How do I know when snickerdoodle cookies are done baking?
Snickerdoodle cookies are done when the edges are set and lightly golden, but the centers still look soft. They will firm up as they cool.
Can I freeze snickerdoodle cookie dough?
Absolutely! You can freeze the dough for up to three months. Scoop the dough into balls, freeze on a baking sheet, then transfer to a zip-top bag. Bake from frozen, adding a couple of extra minutes to the baking time.
What can I add to snickerdoodle cookies?
You can add chocolate chips, nuts, or even dried fruits like raisins for a twist. Just be mindful of the additional moisture or sweetness they bring.
Conclusion
Snickerdoodle cookies are a timeless treat that combines simple ingredients with a touch of cinnamon magic. Whether enjoyed fresh out of the oven or as a snack throughout the week, these cookies are sure to bring smiles to everyone. Bake a batch today and savor the delightful flavors of this classic dessert!
Snickerdoodle Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons granulated sugar for rolling
- 1 tablespoon ground cinnamon for rolling
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually blend the dry ingredients into the wet mixture until fully incorporated.
- In a small bowl, mix the 3 tablespoons of sugar and cinnamon for rolling.
- Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
- Place the coated balls on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
