Hi, I’m Jacob Allen. I grew up cooking on my dad’s food truck, and now I’m a chef who loves experimenting with new recipes. At Beyond the Bayou Blog, I share cooking tips, delicious recipes, and fun food ideas. Join me for some tasty adventures!
I found out about the Snickerdoodle recipe from my neighborhood restaurant. They served these amazing cookies with a perfect blend of cinnamon and sugar. I loved them so much that I had to ask for the recipe, and now I can’t stop making them at home.
What are Snickerdoodles?
Snickerdoodles are cookies with a soft, chewy middle and a sweet, crunchy cinnamon-sugar coating. They’re made from basic baking ingredients like butter, sugar, eggs, and vanilla, with flour, cream of tartar, baking soda, and salt to help them rise and stay soft. Before baking, they’re rolled in a mix of cinnamon and sugar, which gives them that deliciously sweet and spicy outer layer.
Overview: How To Make Snickerdoodle Cookies Recipe?
Snickerdoodles are delicious cookies with a soft and chewy inside and a crispy cinnamon-sugar coating. The basic recipe includes butter, sugar, eggs, vanilla, flour, cream of tartar, baking soda, and salt. After mixing the dough, you roll it into balls and coat them in a mix of cinnamon and sugar. As they bake, the cookies develop a cracked top and a wonderful cinnamon aroma. The result is a cookie that’s sweet, a bit tangy, and perfect for sharing. If you want a cookie that’s easy to make and loved by many, snickerdoodles are a great choice.
Snickerdoodle Recipe
Equipment
- Mixing Bowls
- Electric mixer
- Measuring cups and spoons
- Spatula or Wooden Spoon
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop or spoon
- Wire cooling racks
- Rolling Pin
- Oven
Ingredients
- 2 3/4 cups all-purpose flour
- 2 tsps cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 1/2 tsps vanilla extract
For the cinnamon-sugar coating:
- 1/4 cup granulated sugar
- 1 1/2 tbsps ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing.
- In a small bowl, mix the cinnamon and sugar for the coating.
- Using a cookie scoop or your hands, form the dough into balls about 1 1/2 inches in diameter. Roll each ball in the cinnamon-sugar mixture to coat completely.
- Place the coated dough balls on the prepared baking sheets, about 2 inches apart. Slightly flatten each ball with your hand or the bottom of a glass.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and golden, but the centers are still soft. The cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Enjoy your snickerdoodles! These cookies are best when eaten fresh but can be stored in an airtight container for several days.
Notes
Nutrition
What’s the Taste of Snickerdoodles?
Snickerdoodles have a sweet and spicy taste thanks to a cinnamon-sugar coating. Before baking, the dough is shaped into balls and rolled in a cinnamon-sugar mix, which creates a crispy outer layer with a warm cinnamon flavor. The best snickerdoodles come out of the oven with a slightly cracked top and a soft, chewy middle.
Why My Snickerdoodles Are so Fluffy?
If your snickerdoodles turn out puffy and round, it could be because you’re using too much flour. To avoid this, I use the “fluff and scoop” method: fluff up the flour with a spoon, then gently scoop it into the measuring cup, and level it off. This recipe uses slightly less flour than others because we want our cookies to be chewy and soft, not dry and crumbly.
Looking for A Substitute for Cream of Tartar?
You can replace the 2 teaspoons of cream of tartar and 1 teaspoon of baking soda with 2 teaspoons of baking powder. To replicate the tangy flavor that cream of tartar provides, add a splash of lemon juice or white vinegar to the recipe.
Can I Freeze Snickerdoodle Cookies?
Of course! You can freeze Snickerdoodle cookies, and they’ll stay good in the freezer for up to 3 months if stored in freezer-safe bags.
