Introduction:
Snickerdoodle Cookies are a classic favorite known for their soft, pillowy texture and the delightful combination of sugar and cinnamon. These cookies have a unique tanginess, thanks to cream of tartar, which sets them apart from your regular sugar cookies. Perfect for any occasion, these cookies are simple to make, but the flavor and texture are anything but ordinary!
The History of Snickerdoodle Cookies:
Snickerdoodles have been around for centuries and are believed to have originated in Germany, where they were known as “Schneckennudeln,” meaning “snail noodles” due to their spiral-like appearance. The recipe was brought to the U.S. by immigrants, where it became a household favorite, particularly in New England. Today, Snickerdoodles are cherished for their crispy edges, soft centers, and that irresistible cinnamon-sugar coating.
Ingredients Breakdown:
For the Cookies:
- All-Purpose Flour: Provides structure and keeps the cookies light and fluffy.
- Unsalted Butter: Adds richness and moisture to the cookies, creating a tender texture.
- Granulated Sugar: Sweetens the cookies and contributes to their crisp edges.
- Eggs: Binds the ingredients together and adds moisture.
- Vanilla Extract: Enhances the overall flavor of the cookies.
- Cream of Tartar: The key ingredient that gives Snickerdoodles their signature tangy flavor and helps the cookies stay soft and chewy.
- Baking Soda: Works with the cream of tartar to give the cookies their slight rise.
- Salt: Balances the sweetness and enhances the flavor.
For the Cinnamon-Sugar Coating:
- Granulated Sugar: Sweetens the outer layer of the cookies, creating a slightly crunchy texture.
- Ground Cinnamon: Adds warmth and spice, the signature flavor of Snickerdoodles.
Step-by-Step Recipe:
Step 1: Prepare the Dough
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
Step 2: Chill the Dough
- Chill the dough: Cover the dough and refrigerate for at least 30 minutes. Chilling the dough helps the cookies keep their shape during baking and enhances the flavor.
Step 3: Roll and Coat
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the cinnamon-sugar coating: In a small bowl, mix together the granulated sugar and ground cinnamon.
- Shape the dough: Scoop about 1 1/2 tablespoons of dough and roll it into balls. Roll each dough ball in the cinnamon-sugar mixture until fully coated.
- Place on baking sheet: Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Step 4: Bake the Cookies
- Bake: Bake the cookies for 10-12 minutes, or until the edges are set and the centers are still soft. The cookies will puff up slightly and then settle as they cool.
- Cool: Allow the cookies to cool on the baking sheet for 2-3 minutes, then transfer them to a wire rack to cool completely.
Tips for the Perfect Snickerdoodles:
- Chill the Dough: Chilling the dough is crucial to achieving that soft, chewy texture. It also helps prevent the cookies from spreading too much during baking.
- Don’t Overbake: Snickerdoodles should be slightly underbaked when you remove them from the oven. They will continue to set as they cool, leaving the centers soft and chewy.
- Use Cream of Tartar: This ingredient is what gives Snickerdoodles their signature tang. Don’t substitute it with baking powder, as it will change both the taste and texture.
Variations and Customizations:
- Brown Butter Snickerdoodles: Brown the butter before mixing the dough for a nutty, caramelized flavor.
- Pumpkin Snickerdoodles: Add 1/2 cup of pumpkin puree to the dough and a pinch of pumpkin pie spice to the cinnamon-sugar mixture for a fall twist.
- Snickerdoodle Sandwich Cookies: Spread a layer of cream cheese frosting or Nutella between two Snickerdoodles to make indulgent sandwich cookies.
- Gluten-Free Snickerdoodles: Use a gluten-free flour blend in place of all-purpose flour to make these cookies suitable for gluten-sensitive individuals.
Health Considerations and Nutritional Value:
While Snickerdoodles are a treat, you can make small adjustments for a lighter version:
- Reduce Sugar: You can reduce the sugar in the dough by 1/4 cup without sacrificing too much sweetness.
- Whole Wheat Flour: Substitute part of the all-purpose flour with whole wheat flour for added fiber and nutrients.
- Dairy-Free Option: Use dairy-free butter alternatives to make these cookies suitable for those avoiding dairy.
FAQ:
- Why do Snickerdoodles need cream of tartar? Cream of tartar gives Snickerdoodles their signature tangy flavor and chewy texture. It also helps prevent the sugar from crystallizing, keeping the cookies soft.
- Can I freeze Snickerdoodle dough? Yes! You can roll the dough into balls, coat them in cinnamon-sugar, and freeze them. Bake directly from frozen, adding an extra minute or two to the baking time.
- How do I store Snickerdoodles? Store them in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months.
Snickerdoodle Cookies
Snickerdoodle Cookies are a classic treat with a soft, chewy center and a crisp, cinnamon-sugar coated exterior. Simple to make and always a crowd-pleaser, they’re the perfect cookie for any occasion!
Equipment
- Baking sheet
- Cookie scoop I use this cookie scoop all the time!
Ingredients
- 1 cup salted butter 2 sticks
- 1 and 1/3 cup granulated sugar
- 1/3 cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and 1/4 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cream of tartar
For rolling
- 1/3 cup granulated sugar
- 1 and 1/2 tablespoons cinnamon
Instructions
- Preheat the oven to 350 degrees and prepare a few baking sheets with parchment paper, or line with a silicone mat.
- Make the dough. In a large bowl or stand mixer, beat 1 cup butter for a couple minutes until smooth, scraping the sides and bottom a few times in between.
- Add 1 and 1/3 cup white sugar and 1/3 cup packed brown sugar. Beat for 2 minutes, taking the time to scrape the bottom and sides of the bowl in between. Your butter and sugar should be light and fluffy with no chunks at all.
- Add 2 eggs and 2 teaspoons vanilla. Beat well, scraping the sides and bottom of the bowl. Make sure you beat it long enough that it becomes smooth and homogenous.
- Add 3 and 1/4 cups flour (be sure to spoon it into the measuring cup! Don’t dip your cup into the flour bin, you will pack your flour and end up with too much!) Don’t mix the flour in yet.
- Use a small spoon (I use my teaspoon) to stir 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar into the flour. Gently beat the flour mixture into the butter mixture. Don’t overdo it. There should still be flour streaks when you stop your mixer. Use a spatula to scrape down the edges of the bowl.
- Continue beating just a few more seconds until all the flour streaks are gone. Do not over mix! You want to make sure all the ingredients are combined, but once that is done, stop mixing. Over mixing dough = tough cookies.
- Use a large cookie scoop or a spoon to shape the dough. You want dough balls that are about 1 and 1/2 to 2 inches across. I used this cookie scoop.
- Roll the cookies. In a small or medium bowl, add 1/3 cup sugar and 1 and 1/2 tablespoons cinnamon. Stir together. Roll the shaped cookies in the cinnamon-sugar to coat. (Reserve the remaining cinnamon-sugar!)
- Place cookie dough balls on the prepared baking sheet with about 2 inches in between them. I can fit 12 cookies on an 11×17 baking sheet.
- Bake the cookies at 350 for about 9-11 minutes, until the edges are barely set. It’s ok if the centers of the cookies (about the size of a quarter) are still shiny. The rest of the cookie should be matte. It’s VERY important to not over bake snickerdoodles; underbaking slightly is what helps give them that soft and chewy texture. (Dry Snickerdoodles taste like chalk. Don’t be like that.)
- Shape the cookies. Immediately after taking the cookies out of the oven, use a spoon to push the edges of the cookies toward their centers. This makes the cookies round in shape and makes the center thicker and more chewy. You have to do this within 30-60 seconds of taking them out of the oven, before the edges harden. Enlist help if you can! See my Chewy Chocolate Chip Cookies recipe for more details about this technique!
- Let the cookies set up on the pan for at least 3-5 minutes. Remove the cookies to a wire cooling rack and let cool for a few minutes.
- While the cookies are still warm, but cool enough to handle (and not falling apart), place each cookie back into the bowl of cinnamon sugar*. Coat one side of the cookie, then flip it over and coat the other side. This gives you the ultimate cinnamon-sugar edge to your snickerdoodle! Enjoy one right away with a glass of milk!
- Freezer instructions: You can freeze this dough and bake later! I like to shape the dough into balls, roll them in cinnamon sugar, and store them in a ziplock bag. They will keep in the freezer for up to 3 months. I never thaw cookie dough before baking. Just bake straight from frozen and add a couple minutes to the bake time. Voila!
Notes
Notes
*If you are squeamish about using the same cinnamon-sugar that you used to roll the raw dough in, feel free to just get a new bowl and measure out another 1/3 cup sugar and 1 and 1/2 tablespoons cinnamon (or just eyeball it).