Snickerdoodles – The Classic Cinnamon Sugar Cookie
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Servings: About 24 cookies
Introduction: A Timeless Treat
There’s something incredibly comforting about the aroma of freshly baked Snickerdoodles wafting through your kitchen. These soft and chewy cookies, coated in cinnamon sugar, have been a family favorite for generations. Whether you’re enjoying them with a glass of milk or sharing them at a gathering, Snickerdoodles bring a touch of warmth and nostalgia that everyone can appreciate.
Why You’ll Love Snickerdoodles
- Soft & Chewy: The perfect balance of soft interiors with slightly crisp edges.
- Cinnamon Sugar Coating: A delightful sweet and spicy topping that makes every bite irresistible.
- Easy to Make: With simple ingredients and straightforward steps, they’re perfect for bakers of all skill levels.
- Versatile: Enjoy them warm from the oven or packed in a lunchbox for a sweet treat on the go!
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- ½ tsp salt
For the Cinnamon Sugar Coating:
- 3 tbsp granulated sugar
- 1 tbsp ground cinnamon
How to Make Snickerdoodles
Step 1: Preheat Your Oven
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Make the Dough
- In a large mixing bowl, cream together the softened butter and 1 ½ cups sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs, one at a time, ensuring they are well incorporated.
- In another bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
Step 3: Prepare the Cinnamon Sugar
- In a small bowl, combine 3 tablespoons of sugar and 1 tablespoon of cinnamon. Set aside.
Step 4: Shape the Cookies
- Using a cookie scoop or tablespoon, portion out the dough and roll it into balls (about 1 inch in diameter).
- Roll each ball in the cinnamon sugar mixture, coating thoroughly.
Step 5: Bake the Cookies
- Place the coated cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
Step 6: Cool and Enjoy
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions
- Enjoy your Snickerdoodles warm with a glass of milk or a cup of tea.
- For an extra treat, sandwich two cookies together with a scoop of ice cream for a delightful dessert!
Tips for the Best Snickerdoodles
- Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for easier mixing.
- Don’t Overbake: For the best chewy texture, remove the cookies from the oven when they still look slightly underbaked. They will continue to firm up as they cool.
- Experiment with Flavors: Add a dash of nutmeg to the cinnamon sugar for a unique twist, or mix in chocolate chips for extra indulgence.
FAQs
Q: Can I freeze Snickerdoodles?
Yes! You can freeze the cookie dough balls before baking. Just roll them in the cinnamon sugar, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time.
Q: What is cream of tartar?
Cream of tartar is a common baking ingredient that stabilizes egg whites and helps give Snickerdoodles their characteristic tangy flavor.
Q: Can I make them without cream of tartar?
Yes, but for the best results, it’s recommended to use cream of tartar. If you don’t have any, you can substitute it with baking powder, but the flavor and texture may vary slightly.