Introduction:
Indulge in the delightful simplicity of Snickerdoodle Cookies! These soft, chewy cookies are coated in a cinnamon-sugar mixture, offering a perfect balance of sweetness and spice in every bite. Whether paired with a cozy cup of coffee or shared with loved ones, these classic cookies promise a nostalgic and comforting experience.
Snickerdoodle Cookies have been a beloved treat in our family for generations. I remember my grandmother teaching me the recipe, passing down her love for baking these cookies. The aroma of cinnamon filling the kitchen, the joy of rolling the dough into perfect balls, and the excitement of the cookies emerging from the oven—it was a tradition I cherished. Now, it’s a recipe that connects us across generations. I recall my little sister, who couldn’t wait for the cookies to cool before grabbing one, showing the timelessness of this delicious treat.
“Why These Classic Cinnamon-Spiced Delights Steal Hearts: Snickerdoodle Cookies”
- Perfect Chewy Texture: Enjoy the soft and chewy interior of the cookies with a delightful hint of crispness on the edges.
- Irresistible Cinnamon Sugar Coating: The cinnamon-sugar exterior adds a sweet and aromatic touch to each cookie.
- Simple Ingredients, Amazing Flavor: A few pantry staples come together to create a cookie that’s pure comfort and deliciousness.
Ingredients:
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For Rolling:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Directions:
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a separate large mixing bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
- 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 mixture, mixing until just combined and a dough forms.
- In a small bowl, mix together the 1/4 cup granulated sugar and ground cinnamon for rolling.
- Shape the dough into balls, about 1 inch in diameter. Roll each ball in the cinnamon-sugar mixture until evenly coated.
- Place the coated balls onto the prepared baking sheets, leaving space between each for spreading.
- Bake for 8-10 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes:
- To achieve a thicker cookie, chill the dough in the refrigerator for 30 minutes before shaping and rolling into balls.
- Don’t skip the cream of tartar; it helps give the cookies their classic tangy flavor and chewy texture.
- Store the cooled cookies in an airtight container at room temperature for up to a week.
FAQ:
Q: Can I use salted butter instead of unsalted? A: Yes, you can use salted butter, but adjust the added salt in the recipe accordingly to avoid the cookies becoming too salty.
Q: Can I freeze the cookie dough for later use? A: Absolutely! Shape the dough into balls, roll them in the cinnamon-sugar mixture, and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Bake them from frozen, adding a few extra minutes to the baking time.
Q: Can I add nuts or chocolate chips to these cookies? A: Certainly! Feel free to add chopped nuts or chocolate chips to customize the cookies to your liking.
Get ready to enjoy the warmth and comforting flavor of these classic Snickerdoodle Cookies—a timeless treat that never fails to bring joy!