Irresistible Snickerdoodle Cookies: The Ultimate Recipe for Soft and Chewy Perfection
They are magic. Smell the warm, cinnamon-sugar aroma! Snickerdoodle cookies are believed to have originated in the 19th century. Soft, chewy texture and that signature crackled top, they’re so, so good.
Equipment
- Mixing Bowls: At least two mixing bowls will help separately combine wet and dry ingredients.
- Measuring Cups & Spoons: Precise measurements are crucial for this recipe, so you need both dry and liquid measuring cups and a set of measuring spoons.
- Electric Mixer or Whisk: An electric mixer speeds up the creaming process of butter and sugar. When cooking in a small space, a good old-fashioned whisk will do just fine.
- Rubber Spatula: We use a rubber spatula to scrape the sides of our mixing bowls.
- Parchment Paper: Lining the pan with parchment paper makes for easy to remove cookies after baking. Plus, it minimizes mess.
- Baking Sheets: You'll have two sheets worth. If you only have one baking sheet then refrigerate the dough and let the sheet cool before the next round of cookies.. Ideally, use metal ones for more even baking.
- Cooling Rack: A cooling rack lets air circulate around our cookies, so they cool evenly.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Sugar Mixture
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the Oven: Begin by preheating our oven to 350°F (175°C). This ensures our cookies bake evenly.
- Cream the Butter and Sugar: In a large mixing bowl, we will cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy. This step incorporates air, leading to chewy cookies.
- Add the Eggs: Next, we will beat in the two large eggs, one at a time, making sure that each is fully incorporated before adding the other.
- Combine the Dry Ingredients: In another bowl, whisk together 2 3/4 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. This mix of dry ingredients is essential for structure and flavor.
- Mix Dry Ingredients with Wet Ingredients: Gradually add the dry ingredients to the butter-sugar-egg mixture. Blend until just combined to prevent overmixing, which could lead to tough cookies.
- Prepare the Cinnamon Sugar: In a small bowl, combine the remaining 1/2 cup of granulated sugar with 2 tablespoons of ground cinnamon. This mixture will coat the cookies.
- Form the Cookies: Scoop tablespoon-sized amounts of dough and roll them into balls. Then roll each ball in the cinnamon-sugar mixture to coat evenly.
- Bake: Place the coated dough balls on ungreased baking sheets about 2 inches apart. Bake in our preheated oven for 10-12 minutes, until the edges are set and the tops appear crackled but still soft.
- Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then transfer them to wire racks to cool completely.
- Enjoy!
Notes
Make-Ahead Instructions
We can easily make our snickerdoodle cookie experience more convenient by preparing some elements in advance. Here are a few strategies for making these cookies ahead of time:- Dough Preparation: We can prepare the snickerdoodle dough up to two days in advance. After mixing the ingredients, simply wrap the dough tightly in plastic wrap and refrigerate it. This not only saves us time but also allows the flavors to develop for even tastier cookies when we bake them.
- Cookie Balls: For even more convenience, we can scoop the dough into balls and coat them in the cinnamon-sugar mixture before storing. Place the formed dough balls on a baking sheet lined with parchment paper and freeze them for about an hour until firm. Once frozen, we can transfer the cookie balls to a resealable freezer bag. They can be stored in the freezer for up to three months. When we’re ready to bake, simply bake them straight from the freezer, adding an extra minute or two to the baking time.
- Storage of Baked Cookies: If we have leftover baked cookies, it’s best to let them cool completely before storing them. We can place them in an airtight container for up to one week at room temperature. For longer storage, we can freeze cookies in a single layer and then transfer them to an airtight container or freezer bag, ensuring they maintain their chewy texture for up to three months.
Storage Guidelines
To keep our snickerdoodle cookies fresh and delicious, we need to ensure proper storage. Here’s how we can best maintain their chewy texture and delightful flavor.Storing Baked Cookies
- Room Temperature: Allow the cookies to cool completely after baking. Store them in an airtight container at room temperature. This way, they will remain fresh for up to one week.
- Avoid Humidity: If we’re in a humid environment, we should be cautious with how we store them, as moisture can affect texture. Ensure our container is sealed tightly.
Freezing Baked Cookies
- Long-Term Storage: For extended storage, place the cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to an airtight container or freezer bag. They can be frozen for up to three months.
- Thawing: When we’re ready to enjoy the frozen cookies, we can simply take them out and let them thaw at room temperature for about 30 minutes.
Storing Cookie Dough
- Refrigerating: If we want to prepare our snickerdoodle cookie dough ahead of time, we can wrap it tightly in plastic wrap and refrigerate it. It will stay fresh for up to two days.
- Freezing Dough: For longer storage, we can scoop the dough into individual balls, coat them in cinnamon-sugar, and freeze them for up to three months. When ready to bake, we can take them straight from the freezer to the oven without thawing.
Nutrition
Serving: 2cookiesCalories: 206kcal
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