Why You’ll Love This Recipe
There’s nothing quite like the warm, comforting aroma of freshly baked snickerdoodles filling your kitchen. This recipe will show you how to make chewy, soft, and cinnamon-sugar-coated cookies that are the ultimate treat for any occasion. Whether you’re baking for the holidays, a family gathering, or simply craving a sweet snack, these snickerdoodles will hit the spot every time.
The perfect balance of cinnamon sweetness and tender chewiness makes these cookies irresistible. Plus, they’re easy to make with simple pantry ingredients! Get ready for the best snickerdoodles you’ve ever tasted.
Ingredients
For the Cookies:
- 230g (1 ¾ cups) all-purpose flour
- 1 tsp baking soda
- ½ tsp cream of tartar
- ½ tsp salt
- 170g (¾ cup) unsalted butter, softened
- 200g (1 cup) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Cinnamon-Sugar Coating:
- 50g (¼ cup) granulated sugar
- 2 tsp ground cinnamon
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper or a silicone baking mat.
- In a medium-sized bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
Step 2: Cream the Butter and Sugar
- In a large bowl, cream the softened butter and granulated sugar together using an electric mixer or stand mixer until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and continue mixing until fully incorporated.
Step 3: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients (flour mixture) into the butter mixture. Mix on low speed until just combined. Be careful not to overmix, as this could result in tough cookies.
Step 4: Form the Dough Balls
- Use a cookie scoop or your hands to roll the dough into balls, about 1 ½ inches (4 cm) in diameter.
- In a small bowl, combine the granulated sugar and cinnamon for the coating. Roll each dough ball in the cinnamon-sugar mixture until fully coated.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
Step 5: Bake
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the tops are lightly cracked. The cookies should be soft and slightly puffed.
- Once baked, remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information (Per Cookie – Makes 24 Cookies)
- Calories: 150 kcal
- Carbohydrates: 20g
- Protein: 1g
- Fat: 7g
- Sugar: 12g
Note: Nutritional values may vary based on portion size and ingredients used.
Tips & Tricks for Perfect Chewy Snickerdoodles
✨ Use softened butter – Make sure your butter is softened to room temperature to achieve the perfect texture.
✨ Do not overbake – For soft and chewy cookies, take them out of the oven when the edges are just starting to set. They will continue to cook on the hot baking sheet after removing them from the oven.
✨ Cream of tartar is essential – It gives snickerdoodles their signature tangy flavor and chewy texture. Don’t skip it!
✨ Make ahead – You can prepare the cookie dough, roll it into balls, and freeze them for up to 3 months. When you’re ready to bake, just roll the dough balls in cinnamon-sugar and bake as usual!
✨ For extra flavor, add a teaspoon of cinnamon directly into the cookie dough for an even stronger cinnamon punch.
Why You’ll Love This Recipe
✔ Soft and chewy texture with a crisp, cinnamon-sugar coating
✔ Simple ingredients and easy steps – perfect for bakers of all levels
✔ Ready in under 30 minutes – a quick and satisfying treat
✔ Freezable dough for a future craving
✔ Perfect for any occasion – from holiday cookie exchanges to a weekend snack
Leave a Reply