Snickerdoodle Cookies

If you love soft, chewy cookies with a hint of cinnamon and a slightly crisp edge, Snickerdoodle Cookies are a must-try! These classic cookies are rolled in cinnamon sugar for a sweet and spiced finish that makes them absolutely irresistible. Perfect with a glass of milk or a cup of coffee!

Why You’ll Love This Recipe:

• Soft & Chewy Texture: Slightly crisp on the outside, soft on the inside.
• Classic Cinnamon Flavor: Sweet with a perfect touch of spice.
• Easy to Make: Simple ingredients, ready in under 30 minutes!

Ingredients You’ll Need

For the Dough:

• All-Purpose Flour (2 ¾ cups) – The base for perfect cookies.
• Unsalted Butter (1 cup, softened) – Adds richness and flavor.
• Granulated Sugar (1 ½ cups) – Sweetens the dough.
• Eggs (2 large) – Binds the ingredients together.
• Baking Soda (1 tsp) – Helps the cookies rise.
• Cream of Tartar (2 tsp) – Gives Snickerdoodles their signature tangy taste.
• Vanilla Extract (1 tsp) – Enhances the overall flavor.
• Salt (½ tsp) – Balances the sweetness.

For the Cinnamon Sugar Coating:

• Granulated Sugar (¼ cup) – Creates a sweet, crisp coating.
• Ground Cinnamon (1 ½ tbsp) – Adds that signature spiced flavor.

Tools You’ll Need:

• Mixing bowls
• Hand mixer or stand mixer
• Baking sheet
• Parchment paper
• Cookie scoop

Let’s Make Snickerdoodle Cookies!

Step 1: Prepare the Dough

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs and vanilla extract, mixing until well combined.

Step 2: Form the Cookie Dough

5. Gradually mix in the dry ingredients, stirring until a soft dough forms.

Step 3: Make the Cinnamon Sugar Coating

6. In a small bowl, mix the sugar and cinnamon together.

Step 4: Roll and Coat the Dough Balls

7. Scoop out 1-inch balls of dough and roll them in the cinnamon sugar mixture.
8. Place the coated dough balls onto the lined baking sheet, spacing them about 2 inches apart.

Step 5: Bake the Cookies

9. Bake for 9–11 minutes until the edges are set and slightly golden.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Step 6: Serve and Enjoy!

11. Enjoy warm or store for later—they stay soft for days!

What to Serve with Snickerdoodles

• A glass of cold milk – The ultimate classic pairing.
• Hot chocolate or coffee – A cozy treat for chilly days.
• Vanilla ice cream – Turn them into cookie sandwiches!

Tips for Perfect Snickerdoodle Cookies

• Use Room-Temperature Butter: This ensures a smooth dough.
• Chill the Dough (Optional): If your dough is too soft, chill for 30 minutes before baking.
• Don’t Overbake: The cookies will firm up as they cool.

Storing and Freezing

• Store: Keep in an airtight container at room temperature for up to 5 days.
• Freeze Dough: Roll into balls (before coating in cinnamon sugar), freeze on a baking sheet, then transfer to a freezer bag for up to 3 months.
• Bake from Frozen: Roll in cinnamon sugar and bake for an extra minute or two.

Frequently Asked Questions

Can I make these without cream of tartar?
Yes! Substitute with 1 ½ tsp lemon juice or vinegar, but the texture may change slightly.

Can I use brown sugar instead of white sugar?
You can swap half the sugar for brown sugar for a chewier cookie.

Why are my cookies flat?
Make sure your butter isn’t too soft, and consider chilling the dough before baking.

Conclusion

These Snickerdoodle Cookies are a timeless classic with their soft texture, warm cinnamon flavor, and melt-in-your-mouth goodness. Whether for a holiday treat or an everyday snack, they’ll quickly become a favorite!

Let us know if you tried this recipe and share your photos online!

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine: American

Nutritional Information (Per Cookie):
Calories: 120 | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Sugar: 10g | Sodium: 85mg

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