Cookies are, without a doubt, one of the best types of baked treats. There is something special about snickerdoodle cookies, though. They’re not just regular cookies but have their unique flavor.
The combination of sugar and butter makes snickerdoodles one of the great American cookies. The first bite of a warm snickerdoodle cookie fresh out of the oven is blissful. In addition to the incredible taste, each cookie looks like a little piece of art. What is there not to love?
It doesn’t matter what the occasion is; snickerdoodles are always a good decision. If you’re looking to whip up a batch of these delicious cinnamon cookies, try this snickerdoodle recipe– it is one of the best in the world. Your friends will be begging you for the recipe after just one bite.
What Are Snickerdoodle Cookies?
Snickerdoodles originated in New England from Dutch-German immigrants. The first recipe appeared in the 1800s. Many believe that the cinnamon and sugar coating on these cookies mimicked the famous spice cakes of the time.
Not long after they became popular, many recipe variations popped up throughout America. These delicious cookies contain butter or shortening, sugar, flour, and spices like cinnamon and nutmeg. What sets snickerdoodles apart, though, is the cream of tartar that acts as a leavening agent in the dough.
The combination of ingredients creates a slightly crispy exterior with a soft and chewy inside. And let’s not forget about those beautiful cinnamon-sugar swirls on top of each cookie.
The Best Snickerdoodle Cookies Recipe
- 1 cup Unsalted butter, softened
- 1 ½ cups Granulated sugar
- 2 Eggs
- 2 ¾ cups All-purpose flour
- 2 teaspoons Cream of tartar
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 2 Tbsp Granulated sugar
- 2 teaspoons Ground cinnamon
- Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper.
- In a large bowl, cream the butter and 1 ½ cups of sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. You should cream this mixture for at least 4-5 minutes.
- Failure to sufficiently cream the butter will give the cookies a tougher texture, and they won't be as fluffy.
- Mix the flour, cream of tartar, baking soda, and salt in a separate bowl. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Mix 2 tablespoons of sugar and two teaspoons of cinnamon in a small bowl. Use a cookie scoop or spoon to scoop out the dough and roll it into balls. Roll each ball in the cinnamon-sugar mixture.
- Place on the prepared baking sheets, leaving 2 inches of space between each cookie. Use a glass to smash each cookie slightly if you want flat cookies.
- Bake in the preheated oven for 8-10 minutes until lightly browned on the edges. Let them cool for several minutes before moving the cookies to a wire rack to cool the rest of the way.
- For the best freshness, enjoy them immediately or seal them in a container for up to three days.
Tips & Tricks for Snickerdoodle Cookies Recipe
- For extra chewy snickerdoodles, chill the dough in the fridge for at least 2 hours before baking. If you decide to chill your cookies, you should flatten them in step five. Otherwise, the cookies will be more circular than flat.
- To make giant snickerdoodle cookies, use a ¼ cup cookie scoop instead of a tablespoon scoop and bake for about 13 minutes.
- Feel free to add ½ cup of chocolate chips or chopped nuts to the dough for a fun twist on the classic snickerdoodle cookie.
- You might be unfamiliar with cream of tartar and be tempted to leave it out. Please don’t! The cream of tartar is a leavening agent that helps give snickerdoodle cookies their signature flavor and chewy texture. Additionally, it helps the cookie rise.
- If you don’t have cream of tartar, you can replace it with an additional teaspoon of baking powder and a bit of lemon juice.
- Always use unsalted and room-temperature butter. Salted butter will throw off the flavor profile of the cookies completely, and cold butter will not incorporate well with the sugar.
- It is also wise to let your eggs come to room temperature before mixing them into the butter. Room-temperature eggs will blend better than cold ones.
- If you want your cookies to be extra smooth and creamy, don’t forget to sift your flour and other dry ingredients. Sifting the cookies will minimize the amount of mixing you must do, minimizing gluten activation. The number one cause of tough snickerdoodles is overmixing.
- If you love cinnamon, double-roll your cookies in the cinnamon-sugar mixture in step four. You want to coat every crack and crevice of your cookies in the sugar mixture.
- Using ovens can be a bit nerve-wracking when it comes to making snickerdoodles. Overbaking them will leave them stiff and dry. You can use an eye test to avoid this from happening. They are ready as soon as the edges become a light golden brown! It is also better to undercook than overcook your snickerdoodles, so don’t be afraid to put them out after eight minutes and let them finish cooking on the counter.
- If you decide to save your leftover cookies in an airtight container, put a piece of bread in the container along with the cookies. The bread will absorb extra air and moisture and keep your cookies fresh.
Nutrition Information of Snickerdoodle Cookies Recipe
One snickerdoodle cookie (made with the above recipe) has approximately 160 calories, 8 grams of fat, 23 grams of carbohydrates, and 1 gram of protein. Enjoy these cookies in moderation as part of a well-balanced diet.
Snickerdoodle cookies are a classic dessert that never fails to satisfy. These cookies will be gone in a hurry because of their perfect combination of buttery and cinnamon-sugar goodness. Make a batch for your next gathering or for yourself; your family will certainly thank you for this melt-in-your-mouth treat!
Thank you for lovely recipe.
I have made this a few times.
My family loves this recipe