Cinnamon Sugar Bliss Snickerdoodles

$To make classic snickerdoodle cookies, you need these key ingredients: - 2 3/4 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1/4 teaspoon salt - 1 cup unsalted butter, softened to room temperature - 1 1/2 cups granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 1/4 cup granulated sugar (for rolling) - 2 tablespoons ground cinnamon (for rolling) If you have allergies, here are some easy swaps: - Gluten-Free Flour: Use a gluten-free blend instead of all-purpose flour. - Dairy-Free Option: Replace butter with a dairy-free alternative like coconut oil or vegan butter. - Egg Substitute: Use flax eggs (1 tablespoon of flaxseed meal with 2.5 tablespoons of water) for an egg-free option. Make sure you check labels for hidden allergens! A few ingredients stand out for their flavor: - Cream of Tartar: This gives snickerdoodles their unique tang. It helps the cookies rise. - Cinnamon: The warm spice adds that classic snickerdoodle taste. It makes them smell amazing too. - Unsalted Butter: Using unsalted butter allows you to control the salt level. It also makes the cookies rich and soft. These ingredients work together to create that soft, chewy texture we all love! {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This step is crucial. It ensures your cookies bake evenly. While the oven heats, prepare your baking sheets. Line them with parchment paper. This paper helps prevent the cookies from sticking. You can also use a silicone baking mat if you have one. Both options work well to create that perfect cookie base. Now, let’s mix the dry ingredients. Take a medium bowl and whisk together 2 3/4 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. Make sure everything blends well. Set this bowl aside for later. In a large mixing bowl, cream 1 cup of softened unsalted butter and 1 1/2 cups of granulated sugar. Use an electric mixer on medium speed. Beat until the mix is light and fluffy, which takes about 3-4 minutes. Once fluffy, add 2 large eggs one by one. Mix after each egg. Then, pour in 1 teaspoon of pure vanilla extract and mix for another 30 seconds. Gradually add the dry mix to the wet mix. Gently stir with a spatula or wooden spoon. Be careful not to overmix. This step is key for soft cookies. Let’s shape the cookies! Grab a tablespoon or a cookie scoop. Spoon out portions of dough and roll them into balls with your hands. After shaping, roll each ball in a mixture of 1/4 cup granulated sugar and 2 tablespoons ground cinnamon. Make sure each ball gets fully coated. Place the cinnamon-sugar-coated dough balls on your prepared baking sheets. Space them about 2 inches apart. This space allows the cookies to spread while baking. Bake in your preheated oven for 8-10 minutes. Look for lightly golden edges and soft centers. Once baked, let the cookies cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the sweet smell as they cool! To get the best texture for your snickerdoodles, use soft butter. It helps the cookies stay soft. Make sure to cream the butter and sugar well. This makes the cookies light and fluffy. Do not overmix the dough after adding flour. Overmixing can make cookies tough. Chill your dough for 30 minutes if it feels too soft. Chilling helps cookies hold their shape while baking. When you roll the dough into balls, make them even. This ensures they bake at the same rate. One common mistake is not measuring flour correctly. Too much flour can make cookies dry. Always spoon flour into your measuring cup, then level it off. Another mistake is skipping the cream of tartar. It gives snickerdoodles their signature tangy taste. If you run out, you can use baking powder, but the flavor may change. Lastly, don’t bake cookies too long. This can lead to over-baked cookies. To know when your snickerdoodles are done, watch the edges. They should be lightly golden. The centers may look soft but should not be shiny. When you press down gently, they should spring back. This means they are set but still soft. After baking, let them cool on the tray for five minutes. This helps them finish cooking. Then, move them to a wire rack to cool completely. Pro Tips Chill the Dough: For extra chewy snickerdoodles, chill the dough for 30 minutes before baking. This helps the cookies maintain their shape and enhances their flavor. Use Fresh Cinnamon: To maximize the flavor of your cinnamon sugar, use freshly ground cinnamon. It has a more robust flavor compared to pre-ground options. Don’t Overbake: Keep an eye on the cookies while they bake. They should be slightly soft in the center when you take them out; they will continue to cook on the baking sheet. Experiment with Flavors: Add a pinch of nutmeg or a splash of almond extract for a unique twist on traditional snickerdoodles. These additions can elevate the flavor profile beautifully. {{image_4}} You can make a gluten-free version of snickerdoodles. Use a gluten-free flour blend. This blend should have xanthan gum for the best texture. Follow the same recipe steps, and you’ll create delicious cookies without gluten. Mix in chocolate chips for a fun twist. Add about 1 cup of semi-sweet chocolate chips to the dough. Stir them in after combining the dry and wet ingredients. The chocolate adds a rich flavor that pairs perfectly with the cinnamon. You can personalize your snickerdoodles by adding nuts or dried fruits. Walnuts or pecans offer a nice crunch. Dried cranberries or raisins add sweetness and a chewy texture. Add about 1/2 cup of your choice to the dough. This makes each bite unique and fun! To keep your baked snickerdoodles fresh, store them in an airtight container. This will help maintain their soft texture. Place parchment paper between layers to avoid sticking. Keep the cookies at room temperature for up to a week. If you want to enjoy them later, freezing is a great option. You can freeze both cookie dough and baked cookies. For dough, shape it into balls, then place them on a baking sheet. Freeze until solid, then transfer them to a freezer bag. This way, you can bake fresh cookies anytime. For baked cookies, let them cool completely before placing them in an airtight container. They can last up to three months in the freezer. Snickerdoodles stay fresh for about a week at room temperature. If you freeze them, they keep their taste and texture for three months. Just remember to thaw them in the fridge or at room temperature for the best results. Enjoy your cookies at their best! Snickerdoodle cookies get their chewiness from a mix of ingredients and baking methods. The cream of tartar is key. It helps create a soft texture. Using softened butter also plays a big role. It traps air when you mix, making the cookies light. When you bake them, the edges set first. The centers stay soft and chewy. Yes, you can make Snickerdoodles ahead of time. You have two great options. First, you can prepare the dough and chill it in the fridge. This helps the flavors meld. You can bake them later, fresh and warm. Second, you can bake the cookies and store them. Just keep them in an airtight container. They stay fresh for several days. If your Snickerdoodle dough feels too dry, don’t worry! There are simple fixes. Start by adding a bit of milk, one tablespoon at a time. Mix gently until the dough feels softer. Another option is to add an extra egg yolk. This adds moisture and richness. Just be careful not to overmix. You want the dough to be soft but not sticky. We covered the key ingredients for snickerdoodles, and how to prepare them step by step. You now know tips to avoid common mistakes and achieve the best texture. Different variations, like gluten-free options and add-ins, make these cookies fun and unique. Don't forget about storage tips to keep them fresh. Enjoy baking and sharing these delightful cookies! Trust me, your friends and family will love them. Keep trying new flavors and methods to make your cookie game even better.$

Cinnamon Sugar Bliss Snickerdoodles

Deliciously soft and chewy snickerdoodle cookies rolled in cinnamon sugar.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 120 kcal

Ingredients

2.75 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
0.25 teaspoon salt
1 cup unsalted butter, softened to room temperature
1.5 cups granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
0.25 cup granulated sugar (for rolling)
2 tablespoons ground cinnamon (for rolling)

Instructions

Begin by preheating your oven to 375°F (190°C). Prepare your baking sheets by lining them with parchment paper to prevent sticking.
In a medium mixing bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until fully combined. Set this bowl aside to keep the dry ingredients ready for later.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together. Beat on medium speed until the mixture becomes light and fluffy, which should take about 3-4 minutes.
Add the eggs one by one, mixing well after each addition to ensure they are fully incorporated. Then, pour in the pure vanilla extract and mix for an additional 30 seconds.
Gradually add the bowl of dry ingredients into the wet mixture. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix, as this could affect the texture of your cookies.
In a small bowl, combine 1/4 cup of granulated sugar with the ground cinnamon. Stir until the cinnamon is evenly distributed throughout the sugar.
With a tablespoon or cookie scoop, spoon out portions of the dough and roll them into balls using your hands. Once shaped, roll each dough ball in the cinnamon sugar mixture until they are fully coated.
Place the cinnamon-sugar-coated dough balls on the prepared baking sheets, making sure to space them about 2 inches apart to allow for spreading. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers appear set but slightly soft.
After baking, let the cookies cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Notes

For a delightful presentation, stack the cookies on a decorative plate and sprinkle a little extra cinnamon sugar on top. Serve them with a glass of chilled milk for the perfect pairing!

Keyword cookies, dessert, snickerdoodles