Snickerdoodle Delight Cookies

$- 2 3/4 cups all-purpose flour - 1 teaspoon baking soda - 2 teaspoons cream of tartar - 1/2 teaspoon salt - 1 cup unsalted butter, softened - 1 1/2 cups granulated sugar - 1/2 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 1 tablespoon cinnamon - 2 tablespoons granulated sugar To make classic snickerdoodle cookies, gather your ingredients first. I love how simple they are. The dry ingredients create the base of the cookies. Use all-purpose flour, baking soda, cream of tartar, and salt. Cream of tartar is key. It gives cookies their unique tangy flavor. Next, we need the wet ingredients. Softened unsalted butter brings richness. The mix of granulated and brown sugar adds sweetness and depth. Don't forget the eggs! They bind everything together. Vanilla extract gives a warm note that enhances the cookie's flavor. Lastly, the rolling mixture adds a sweet crust. Combine cinnamon and sugar for that classic snickerdoodle taste. This combination is what makes each bite special. With all these ingredients ready, you are one step closer to baking these delightful treats! {{ingredient_image_1}} - Preheat oven to 350°F (175°C). - Line two baking sheets with parchment paper. Start by heating your oven. This will help the cookies bake evenly. Lining your baking sheets keeps the cookies from sticking. Use parchment paper for easy clean-up. - Whisk flour, baking soda, cream of tartar, and salt. In a medium bowl, mix the dry ingredients. This includes flour, baking soda, cream of tartar, and salt. Whisk them well to combine. This step ensures the cookies rise and have a nice texture. - Combine butter, granulated sugar, and brown sugar. - Add eggs and vanilla extract. In a large bowl, cream the softened butter with granulated and brown sugar. Mix until it is light and fluffy. This takes about 2-3 minutes. Next, add the eggs one by one. Stir in the vanilla extract. This mix gives the cookies their sweet flavor. - Gradually mix in dry ingredients. - Avoid over-mixing. Slowly add the dry mix to the wet ingredients. Stir until just combined. Be careful not to over-mix. Over-mixing can make the cookies tough, and we want them soft! - Scoop dough, roll into balls, coat in cinnamon-sugar. - Bake and cool. Scoop out small portions of dough, about 1.5 inches wide. Roll each piece into a ball. Then coat them in a mix of cinnamon and sugar. Place them on your baking sheets with space in between. Bake for 10-12 minutes. The edges should be golden, and the centers will look soft. Let them cool for a few minutes before moving them to a wire rack. Enjoy the sweet smell as they bake! To make your snickerdoodles soft and chewy, start with room temperature ingredients. This helps the butter mix well. Cold butter makes it hard to cream the mixture. Next, do not over-bake your cookies. They should look soft in the center when you take them out. This gives you that perfect, gooey bite. To keep your cookies fresh, store them in an airtight container. This prevents them from drying out. Use a plastic or glass container with a tight seal. You can also add a slice of bread in the container. This keeps the cookies soft for longer. For serving, stack a few cookies on a decorative plate. It makes them look nice and inviting. You can also sprinkle a bit of cinnamon on top for a pretty touch. Serve with a glass of cold milk on the side. This pairing makes the treat even more enjoyable! Pro Tips Chill the Dough: For even better flavor and texture, chill the cookie dough for at least 30 minutes before baking. This helps the flavors meld and results in thicker cookies. Use Fresh Spices: Ensure your cinnamon is fresh for the best flavor. Stale spices can diminish the overall taste of your cookies. Don’t Overbake: Keep an eye on the cookies while baking. They should be soft in the center and lightly golden at the edges. They will continue to firm up as they cool. Experiment with Add-ins: Feel free to add chocolate chips, nuts, or even dried fruit to the dough for a personalized twist on the classic snickerdoodle flavor. {{image_2}} You can make your Snickerdoodle cookies even more special. Adding nuts like walnuts or pecans gives a nice crunch. You can also mix in chocolate chips for a sweet twist. Try using fun spices like cardamom or nutmeg to change the flavor. Each time you bake, you can create a new cookie experience. If you need gluten-free cookies, swap the all-purpose flour for a gluten-free blend. Make sure it works well in cookies. For a vegan version, replace the eggs with flaxseed meal or applesauce. Use vegan butter for a similar texture. These changes let everyone enjoy Snickerdoodles. You can have fun with seasonal flavors. During holidays, add peppermint extract or festive sprinkles. For fall, mix in pumpkin puree and spices like cinnamon and nutmeg. In spring, try adding lemon zest for a bright taste. These twists keep your cookies fresh and exciting all year round. You can store your Snickerdoodle cookies at room temperature. They stay fresh for about a week. Place them in an airtight container to keep them soft. If you want to keep them even longer, the fridge is an option. Just remember, the fridge can make cookies a bit dry. For long-term storage, freezing is the best choice. You can freeze the cookie dough or the baked cookies. To freeze dough, wrap it tightly in plastic wrap. You can also scoop dough balls and freeze them on a baking sheet. Once frozen, transfer them into a bag. For baked cookies, place them in a freezer-safe container. To thaw, leave them out at room temperature for a few hours. You can also warm them up in the oven for a few minutes. Snickerdoodle cookies are best enjoyed fresh. They stay good for about one week at room temperature. In the fridge, they last about two weeks. Signs of spoilage include a hard texture or a change in smell. If you see mold, it’s time to toss them out. Always check before you enjoy! Snickerdoodle cookies are soft, chewy cookies rolled in cinnamon-sugar. They have a rich flavor from the butter and sugars. The cream of tartar gives them a slight tang. These cookies are loved for their sweet and spicy taste. Yes, you can make Snickerdoodle cookies in advance. You can prepare the dough ahead of time. Just chill it in the fridge for up to 3 days. When you're ready to bake, scoop and roll the dough in cinnamon-sugar. Then, bake them fresh. Cream of tartar helps create the soft texture in Snickerdoodles. It reacts with baking soda to help the cookies rise. This also gives them a unique taste. Without it, the cookies may turn out flat and dense. If you don't have cream of tartar, you can use lemon juice or white vinegar. Use 1/2 teaspoon of either for every teaspoon of cream of tartar. This substitution works well in cookies and keeps the texture light. To make your Snickerdoodle cookies softer, try a few tips. Use room temperature butter for better mixing. Avoid over-baking; cookies should look soft in the center. You can also add a bit more brown sugar for moisture. You can use different sugars in Snickerdoodle cookies. Substitute some granulated sugar with coconut sugar for a caramel flavor. You can also try using all brown sugar for a richer taste. Just keep the total sugar amount the same. In this article, we explored the simple ingredients for Snickerdoodle cookies, from dry to wet. I shared step-by-step instructions to guide you through mixing, baking, and storing your cookies. Don’t forget the tips for perfect texture and fun variations to try. With these easy methods, you can impress friends and family with homemade treats. Enjoy your Snickerdoodles fresh or stored, and remember, fun baking leads to tasty rewards!$

Snickerdoodle Delight Cookies

Deliciously soft and chewy cookies rolled in cinnamon sugar.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

2.75 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
0.5 teaspoon salt
1 cup unsalted butter, softened
1.5 cups granulated sugar
0.5 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 tablespoon cinnamon
2 tablespoons granulated sugar (for rolling)

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over-mix!
In a small bowl, mix the 2 tablespoons of granulated sugar with the cinnamon.
Scoop out small portions of dough (about 1 1/2 inches in diameter) and roll them into balls.
Roll each ball in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will look soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Stack a few cookies on a decorative plate and add a sprinkle of cinnamon on top for an inviting touch. Serve with a glass of milk on the side!

Keyword cookies, dessert, snickerdoodle