We can never get tired of eating soft and chewy snickerdoodle cookies. These are loved by my entire household and for obvious reasons.. As a kid, I have grown seeing my mother baking homemade snickerdoodle cookies every now and then. And picking up that tradition, now I have tried all the different ways to bake the same snickerdoodle cookies. In this recipe, I will share a very simple and basic recipe for these cookies. Once you master this recipe and successfully learn to bake perfect tasting snickerdoodle cookies, store-bought cookies will stop tempting you. Baking cookies yourself, using fresh and organic ingredients always gives flavorsome and healthy treats.
The snickerdoodle cookies are known for their soft texture, and the secret behind that texture is the most important part of the recipe that I am going to share with you today. Let me tell you one thing, if you’re a beginner at baking, then chances are that you will mess this up initially, but I promise it gets better after 2 to 3 attempts.
It is true that like every cookie recipe, the basic ingredients, flour, sugar, milk, and egg remain the same, but it is the right proportion of these ingredients and the added creamers that make the snickerdoodle cookies special.
How To Make Snickerdoodle Cookies
If you are planning to bake a whole batch of snickerdoodle cookies at home, then make sure that you have flour, sugar, butter, eggs, cream of tartar, vanilla essence, and cinnamon powder in your kitchen and refrigerator. When these things are ready, you can begin the preparation phase.
To mix the cookie ingredients well, take a mixer bowl and start beating the butter with sugar in this mixer using its electric beater for about 5 minutes. In this step, you need to beat the butter or keep mixing it until the sugar is completely mixed. When the butter turns creamy, then start adding all eggs and cream of tartar. Beat again until the mixture turns foamy and creamy.
Stir in the rest of the ingredients and use a spatula to mix the ingredients until they make a smooth dough. This dough is not ready for baking. It should be covered with a plastic wrap first then refrigerate it for at least 30 minutes.
Remove the dough from the bowl and knead it on the working surface. Then divide this cookie dough into small balls. Layer a baking tray with parchment paper. Place the dough balls in the baking tray then press them slightly to make the cookies. Now mix the sugar and cinnamon powder to drizzle over the cookies and bake them in the oven for 11 minutes until they turn golden brown in appearance.
Easy Snickerdoodle Cookie Recipe
Course: DessertsCuisine: AmericanDifficulty: Easy24
servings15
minutes10
minutes180
kcalWhether you’re baking small batches or large batches of these soft snickerdoodle cookies, you’re in for a treat. This recipe will allow you to make chewy and soft cookies from home.
Ingredients
1 cup 1 unsalted butter, softened
1 1/2 cups 1 1/2 sugar
2 large 2 eggs
2 teaspoons 2 vanilla
2 ¾ cup flour
1 ½ teaspoon cream of tartar
½ teaspoon baking soda
1 teaspoon 1 salt
- Cinnamon-sugar mixture:
1/4 cup 1/4 sugar
1 1/2 tablespoons 1 1/2 cinnamon
Directions
- Prepare and set the temperature of the oven at 350 degrees F.
- In a mixing bowl, add butter and sugar then beat them together for 5 minutes until it turns light in color and fluffy in form.
- Scrape the butter of the bowl walls then add vanilla and eggs. Beat this mixture for another 2 minutes.
- Add cream of tartar, baking soda, salt, and flour to the egg mixture and mix well.
- Cover this dough with a plastic wrap and refrigerate for 30 minutes. Divide this dough into small 3-inch balls and spread each ball into flat cookies.
- Mix cinnamon with sugar in a small bowl. Place the dough cookies in a baking tray, lined with wax paper.
- Drizzle the cinnamon mixture over cookies then place them in the oven.
- Bake them for 11 minutes in the oven at 350 degrees F then allow them to cool.
- Serve fresh.
Notes
- Keep these cookies fresh by not leaving them out for more than 6 hours without placing in an airtight container.
- Calories: 180kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Fiber: 1g | Sugar: 14g | Calcium: 14mg | Iron: 1mg
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Nutrition Facts
24 servings per container
- Amount Per ServingCalories180
- % Daily Value *
- Total Fat 8g 13%
- Saturated Fat 5g 25%
- Total Carbohydrate 26g 9%
- Dietary Fiber 1g 4%
- Sugars 14g
- Protein 2g 4%
- Calcium 4%
- Iron 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Serving Options
These flavorsome cookies can be served in a variety of ways. You can serve them with a cup of coffee, or with some tea during the office break. These chewy snickerdoodle cookies also taste great when served with a glass of milk.
I have tried some other methods to make these cookies even tastier. Usually, right before the serving, I drizzle some chocolate syrup over the cookies and trust me kids love this chocolate and cookie combination.
There is another interesting combination that I usually try at home, and it tastes super delicious and refreshing. I preserve some extra chocolate, vanilla, or strawberry frosting and pipe it on top of the cookies before serving. Add a drizzle of cinnamon powder over the frosting and Voila! You now have prepared a completely new dessert out of your best snickerdoodle cookies.
How to Store the Cookies
Freshly baked cookies can not stay fresh for more than 6 hours if they are left out in a humid environment. If you want to keep them fresh, then store them well after baking. Firstly, do not immediately transfer the baked cookies to a container. Keep them on a wire rack until they are cooled.
Take a sealable clean jar, preferably the cookie jar to store these cookies. Seal the jar and then place it in a dry and cool place. In this way, you can store the cookies fresh for 1 week.
However, if you want to store the same cookies for a longer duration, then place the sealed cookies in the refrigerator. Refrigeration can keep the cookies fresh for more than 2 weeks.
To store the cookies for as many as six months, place the fresh cookies on a baking tray and deep freeze for 2 hours and then transfer to a Ziplock bag. Put this cookie bag in the freezer.
Conclusion:
Those sweet, savory and soft snickerdoodle cookies are loved for their strong cinnamon flavor and sugar coating. Since these cookies have become such an important part of our routine menu, it is best to prepare them at home and bake several batches at a time then store them well. Try this simple and quick snickerdoodle cookie recipe and let us know what you liked the most about them.
Can these be made with gluten-free flours?
I love Snickerdoodles! Every time I come here I get so hungry and inspired too!