Snickerdoodle cookies always make me think of the cozy family gatherings we’d have. The aroma of cinnamon and sugar wafting through the house instantly brings back memories of my mom baking in the kitchen. It’s funny how the smell of freshly baked cookies can create such a warm and inviting atmosphere. In our family, snickerdoodles are more than just cookies; they’re a hug in dessert form! You can’t help but smile when you take that first bite. The soft, chewy texture, combined with the perfect hint of cinnamon, makes these cookies an absolute delight.
Now, let’s talk about how easy these cookies really are to whip up. With just a few simple ingredients that you probably already have at home, you’ll be on your way to baking a batch of cookie magic. Whether you’re looking for a fun project to do with the kids or simply craving something sweet, this recipe is for you. Just imagine the smiles on your loved ones’ faces when they sink their teeth into a warm snickerdoodle! Not to mention how quickly these cookies disappear—seriously, they won’t last long!
I promise that even if you’re not a pro in the kitchen, you’ll have no trouble at all with this recipe. From mixing to baking, each step is straightforward and fun. Plus, they’re perfect for all occasions, whether it’s a family dinner, a bake sale, or just a cozy night in. So grab your apron, gather the family, and let’s get baking!
How to Make Chewy Snickerdoodle Cookies
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Ingredients
- 3/4 cup (168g) unsalted butter, softened
- 2 3/4 cups (358g) all-purpose flour
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups (310g) granulated sugar, plus 3 tablespoons for rolling
- 2 large eggs
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 1/2 teaspoons vanilla extract
Directions
1. Preheat your oven to 400°F (200°C). Prepare your cookie sheet by lining it with parchment paper or a silicone baking mat.
2. In a medium-sized bowl, combine the flour, cream of tartar, baking soda, and salt. Whisk these dry ingredients together thoroughly and set them aside.
3. In a large mixing bowl, beat the softened butter and 1 1/2 cups of sugar using an electric mixer until the mixture is fluffy and light, which should take about 2 to 3 minutes.
4. Add the eggs one at a time, mixing well after each addition. Don’t forget to scrape the sides of the bowl as needed to incorporate everything evenly.
5. Mix in the vanilla extract until everything is well blended.
6. Gradually add the flour mixture, combining just until the ingredients are mixed together but not overworking the dough.
7. In a separate small bowl, whisk together the remaining 3 tablespoons of sugar and the ground cinnamon.
8. Using a tablespoon, scoop out the dough and roll each piece into a ball. Then, roll the balls in the cinnamon-sugar mixture before placing them on the prepared baking sheet. Make sure to space them about 2 inches apart.
9. Bake in the preheated oven for roughly 6 to 8 minutes, or until the edges turn a golden color.
10. Allow the cookies to cool on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack to cool completely.
11. Store any leftover cookies in an airtight container to keep them fresh and delicious.
Storing Suggestion
To keep your chewy snickerdoodle cookies fresh, place them in an airtight container. They can last up to a week at room temperature. For longer storage, consider freezing them. Just make sure to separate layers with parchment paper to prevent sticking.
Cooking Tips
If you’re looking to enhance the flavor, consider adding a pinch of nutmeg for an extra layer of spice. You can also chill the dough for about 30 minutes before baking to improve the texture. This will help the cookies rise nicely and maintain a soft center.
Serving Suggestions
Serve these delightful cookies with a glass of cold milk or a warm cup of cocoa for a truly comforting treat. You can also pair them with ice cream—snickerdoodle ice cream sandwiches are a fun way to enjoy them!
Ingredient Substitutions
In case you don’t have cream of tartar, you can use 1 teaspoon of lemon juice or vinegar instead. If you need a dairy-free version, try using coconut oil or a vegan butter alternative for the butter. Both will work well in this recipe!
Seasonal Variations
During the fall, consider adding a small amount of pumpkin spice to the dough for a seasonal kick. In spring, you can toss in some lemon zest for a fresh, bright flavor. Snickerdoodles can be adapted to fit any season!
Allergen Information
This recipe contains common allergens: wheat (from the flour) and eggs. If you’re avoiding gluten, use a gluten-free all-purpose flour blend. You can also replace the eggs with flaxseed meal mixed with water or commercial egg replacers for a vegan option.
FAQs
How do I know when my snickerdoodles are done baking?
You’ll know your cookies are finished when the edges are lightly golden, but the center still looks a bit soft. They will continue to cook slightly after being taken out of the oven, so don’t overbake them!
Can I freeze snickerdoodle cookie dough?
Absolutely! You can freeze the cookie dough before baking. Just scoop out the dough into balls, freeze the balls on a baking sheet, and then transfer them to a freezer bag. They can be baked from frozen, just add an extra minute or two to your baking time.
What if I don’t have ground cinnamon?
If you find yourself out of cinnamon, you can use other spices like allspice or pumpkin pie spice for a different flavor. While they won’t be traditional snickerdoodles, they’ll still taste delicious!
Why are my cookies spreading too much?
Too much spreading can happen if your butter is too soft or if the dough hasn’t chilled. Make sure your butter is softened, not melted, and consider chilling the dough for about 30 minutes in the fridge before baking to prevent excessive spreading.
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter in place of unsalted butter, but you may want to reduce the added salt in the recipe to maintain the right balance of flavors. Typically, using salted butter will give a slight salty taste to the cookies, which can be quite delightful!
What’s the best way to store leftover cookies?
The best way to store your leftover snickerdoodles is in an airtight container at room temperature. If you want to enjoy them for longer, freezing them is a great option. Just remember to let them cool completely before freezing them to avoid ice crystals.
Chewy Snickerdoodle Cookies
Ingredients
- 3/4 cup unsalted butter softened
- 2 3/4 cups all-purpose flour
- 1 tbsp ground cinnamon
- 1/2 tsp salt
- 1 1/2 cups granulated sugar plus 3 tbsp for rolling
- 2 large eggs
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 1/2 tsp vanilla extract
Instructions
- Heat oven to 400°F and line a cookie sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, beat butter and 1 1/2 cups of sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
- Stir in vanilla extract until well combined.
- Gradually add dry ingredients, mixing until just combined.
- In a small bowl, mix remaining 3 tbsp of sugar with ground cinnamon.
- Scoop tablespoon-sized balls of dough, roll in cinnamon-sugar mix, and place on cookie sheet, leaving 2 inches between each.
- Bake for 6-8 minutes until edges are golden. Let cookies sit on sheet for 2-3 minutes before transferring to a cooling rack.
- Store cookies in an airtight container to keep fresh.
