These delightful treats are a classic favorite, especially during the holiday season, but their comforting taste and texture make them a year-round staple. The great thing about Snickerdoodles is their distinctive sugar and cinnamon coating, which gives them a subtly spiced flavor. The combination of cream of tartar and baking soda gives Snickerdoodles their characteristic tang and chewy consistency. Whether you’re a seasoned baker or a beginner, mastering the Snickerdoodle cookie recipe will bring smiles to everyone who tries them.
Ingredients about Snickerdoodle Cookies Recipe
List of Ingredients with Measurements
- 2 3/4 cups (358g) all-purpose flour
The foundation of the cookie, providing structure and chewiness. - 2 tsp cream of tartar
Adds the classic tangy taste and helps with the chewy texture. - 1 tsp baking soda
Works with cream of tartar to leaven the cookies. - 1/2 tsp salt
Enhances all the flavors in the cookie. - 3/4 cup (168g) unsalted butter, room temperature
Provides a rich, buttery flavor and soft texture. - 1 1/2 cups (310g) sugar, plus 3 tbsp for rolling
Sweetens the cookie and used in the outer coating for a crispy exterior. - 2 large eggs
Binds the ingredients and adds moisture. - 1 1/2 tsp vanilla extract
Brings subtle sweetness and depth of flavor. - 1 tbsp ground cinnamon
Mixed with sugar for that iconic Snickerdoodle coating.
Optional Ingredient Substitutions
- Butter: Substitute with margarine or a vegan butter for a dairy-free version.
- Eggs: Replace with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) for a vegan-friendly twist.
- Sugar: Consider coconut sugar as a healthier alternative, though it may alter the flavor slightly.
How to Make Snickerdoodle Cookie Recipe Directions
Step 1: Preheat and Prepare
Begin by preheating your oven to 400°F (204°C). Prepare your cookie sheet by lining it with a silicone baking mat or parchment paper. Using a dark cookie sheet is recommended as it enhances the color of the cookie exterior.
Step 2: Combine Dry Ingredients
In a medium-sized bowl, whisk together the flour, cream of tartar, baking soda, and salt. These dry ingredients form the base of your cookie dough and ensure even distribution of leavening agents for a nicely puffed result. Once combined, set the bowl aside.
Step 3: Cream the Butter and Sugar
In a large mixer bowl, add the butter and 1 1/2 cups of sugar. Cream them together on medium-high speed until the mixture is light in color and fluffy, about 2-3 minutes. This step is crucial for incorporating air into the dough, resulting in a lighter texture.
Step 4: Incorporate the Wet Ingredients
Add the eggs one at a time to the butter-sugar mixture, mixing until just combined after each addition. Don’t forget to scrape down the sides of the bowl to ensure even mixing. Add the vanilla extract and mix until well combined, giving the dough an aromatic sweet note.
Step 5: Mix in the Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until thoroughly combined. Be careful not to overmix, as it can lead to a tougher cookie texture.
Step 6: Coat with Cinnamon Sugar
In a small bowl, combine the remaining 3 tablespoons of sugar with the ground cinnamon. Shape the cookie dough into 1-tablespoon-sized balls, then roll each ball in the cinnamon sugar mixture until fully coated.
Step 7: Bake the Cookies
Place the coated cookie dough balls onto the prepared cookie sheet, leaving about 2 inches of space between each one to allow for spreading. Bake in the preheated oven for 6-8 minutes. The edges should be set while the centers remain soft and slightly underdone – they will continue to cook as they cool.
Step 8: Cool and Store
Once done, remove the cookies from the oven and let them sit on the cookie sheet for 2-3 minutes before transferring to a cooling rack. This downtime helps the cookies firm up. Allow them to cool completely before storing in an airtight container.
How to Serve Snickerdoodle Cookie Recipe
Best Ways to Serve Snickerdoodle Cookie Recipe
Snickerdoodles are best enjoyed fresh out of the oven when they’re still slightly warm and the edges are crisp. They pair wonderfully with a glass of cold milk, which complements the cinnamon sugar coating.
Serving Suggestions or Pairings
- With Coffee or Tea: The warm spice notes in the cookies are a match made in heaven with a hot cup of coffee or a spiced chai tea.
- As Part of a Dessert Platter: Include Snickerdoodles as part of a selection with other holiday cookies like sugar cookies and gingerbread for a festive display.
- Ice Cream Sandwiches: Pair them with vanilla ice cream for a delectable sandwich, combining warmth and spice with creamy coldness.
- Gift Boxes: Snickerdoodles make a lovely homemade gift when wrapped in festive bags or tins, perfect for holiday gift-giving.
How to Store Snickerdoodle Cookie Recipe
Proper Storage Methods
To keep your Snickerdoodles fresh, store them in an airtight container at room temperature. They can stay fresh for up to a week when stored properly, maintaining their soft and chewy texture.
Tips for Reheating or Freezing
- Reheating: If you prefer to enjoy them warm, you can reheat the cookies in the microwave for about 5-10 seconds.
- Freezing: For longer storage, freeze the baked cookies in an airtight container or a Ziploc bag with parchment paper between each layer of cookies. They can be kept in the freezer for up to 3 months. To enjoy, let them thaw at room temperature or pop them in a warm oven for a few minutes.
Tips to Make Snickerdoodle Cookie Recipe
Common Mistakes to Avoid
- Overmixing the Dough: This can result in tough cookies due to too much gluten development.
- Skipping the Cream of Tartar: It’s essential for the cookie’s texture and unique flavor, so don’t substitute or omit unless necessary.
- Baking Too Long: For Snickerdoodles, less is more. The cookies will firm up as they cool, so pulling them out slightly underbaked is ideal for a chewy texture.
Helpful Tips for Better Results
- Measuring Flour: Accurately measure your flour using the spoon-and-level method to avoid dense cookies.
- Check Butter: Ensure the butter is at room temperature to allow for proper creaming.
- Watch Out For Oven Variations: Every oven is different; consider using an oven thermometer for precision.
- Chilled Dough: If the dough becomes too sticky to handle, chill it briefly before rolling.
Variation of Snickerdoodle Cookie Recipe
Suggested Variations or Twists on the Recipe
- Chocolate Chip Snickerdoodles: Add semi-sweet chocolate chips to the dough before shaping.
- Pumpkin Spice Snickerdoodles: Incorporate a teaspoon of pumpkin pie spice into the cinnamon sugar for a fall-inspired twist.
- Nutty Snickerdoodles: Mix toasted, finely chopped pecans or walnuts into the dough for added crunch.
Adjustments for Dietary Preferences
- Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose blend.
- Vegan: Use a plant-based butter and flax eggs as mentioned in the substitutions above.
- Low Sugar: Replace some of the sugar with a sugar substitute like stevia or monk fruit, adjusting to taste.
FAQs
What Can I Do If the Dish Isn’t Turning Out Right?
If your Snickerdoodles are spreading too much, check your butter’s temperature, ensuring it wasn’t too warm. If they are not spreading enough, slightly flatten them before baking. For dry cookies, ensure the flour measurements are precise and do not overbake.
Can I Make This Ahead of Time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 48 hours. If needed, take it out to come to room temperature before forming balls and baking. Pre-made dough balls can also be frozen, making it easy to bake fresh cookies when needed.
What Can I Substitute for Ingredients?
- Cream of Tartar: While its uniqueness is hard to replicate, you could use an equal amount of lemon juice or white vinegar along with baking soda in urgent cases.
- Butter: As noted, margarine or vegan butters are a suitable swap.
- Cinnamon: If you’re adventurous, try using cardamom or a little clove for a different spice profile.
