Snickerdoodle cookies hold a special place in my heart, evoking warm, nostalgic memories of baking with loved ones during cozy afternoons. They’re the perfect treat for any occasion, bringing joy and a hint of sweetness to gatherings or a quiet night at home. In just a short while, you can whip up a batch of these tender, cinnamon-sugar-dusted delights.
What makes snickerdoodles truly stand out is their unique texture—chewy yet slightly crisp at the edges—and their delightful flavor, thanks to the addition of cream of tartar. These cookies are ideal for those seeking comfort food that brings back memories of home and togetherness.
Why you’ll love snickerdoodle cookies
- Quick to whip up in under 30 minutes.
- Soft, chewy texture with a subtle spice.
- Perfect for sharing at parties or with family.
- Versatile enough for various occasions.
- Budget-friendly with pantry staples.
What ingredients do I need for snickerdoodle cookies?
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Ingredient notes & swaps:
- The butter provides richness; use margarine if preferred.
- Cream of tartar gives snickerdoodles their classic tang and chewiness; substitution may affect texture.
- Consider using brown sugar for a deeper flavor.
How do I make snickerdoodle cookies step-by-step?
To make snickerdoodle cookies, begin by creaming together the butter and sugar until fluffy, then add in the egg and vanilla. In another bowl, mix the dry ingredients, then combine them with the wet mixture until just blended. After rolling the dough balls in cinnamon-sugar, bake until golden.
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and 1 cup of sugar until smooth.
- Beat in the egg and vanilla.
- Combine the flour, cream of tartar, baking soda, and salt in another bowl; stir into the creamed mixture until just blended.
- In a small bowl, mix the 2 tablespoons of sugar with the cinnamon.
- Roll the dough into small balls and roll them in the cinnamon-sugar mixture.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 8 to 10 minutes or until edges are set but the centers are still soft.
- Let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Pro Tip: For an even softer cookie, slightly underbake them and let them finish cooking on the baking sheet.
How should I serve it?
Snickerdoodle cookies shine when served warm, maybe alongside a glass of cold milk or a hot cup of tea. You could also plate them with a sprinkling of cinnamon on top for an extra touch of charm. Enjoy them as an afternoon snack or a sweet treat after dinner.
Can I make it ahead? How do I store and reheat it?
Absolutely! You can prepare the cookie dough in advance and refrigerate it for up to 3 days. Once baked, store cookies in an airtight container at room temperature for up to a week. If you’d like to freeze them, layer them with parchment and place in a sealed container, lasting up to 3 months. Reheat in the oven at a low temperature for that fresh-baked taste.
How do I fix common issues?
If your cookies turn out dry, ensure you’re measuring the flour correctly—using too much flour can dry them out. For bland cookies, consider increasing the cinnamon or adding a pinch more salt. If your cookies flatten too much, try chilling the dough before baking.
What variations can I try?
For a fun twist, consider adding butterscotch or chocolate chips for a delightful mix of flavors. You can also replace some of the all-purpose flour with oat flour for a nuttier taste, or try rolling the cookies in chopped nuts before baking for added texture.
FAQs
Can I use brown sugar instead of granulated sugar?
Yes, using brown sugar will add a hint of caramel flavor and a softer texture but may slightly change the classic snickerdoodle flavor profile.
Why are my snickerdoodle cookies not chewy?
They may need more cream of tartar, or you might have overbaked them. Aim for a soft center when pulling them out of the oven.
Can I make these gluten-free?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend, and the results should still be delicious!
Do I need to chill the dough?
Chilling the dough is optional but can help the cookies maintain their shape while baking and deepen the flavors.
What’s the origin of snickerdoodle cookies?
Snickerdoodles are believed to have originated in New England in the 19th century, with Dutch influence on their name possibly derived from the German “Schneckennudeln,” a type of cinnamon-sugar roll.
Enjoy making and sharing these delightful cookies that are sure to bring smiles to everyone!
Snickerdoodle Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and 1 cup of sugar until smooth.
- Beat in the egg and vanilla.
- In another bowl, combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until just blended.
- In a small bowl, mix the 2 tablespoons of sugar with the cinnamon.
- Roll the dough into small balls and then roll them in the cinnamon-sugar mixture.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 8 to 10 minutes or until edges are set but the centers are still soft.
- Let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.