Are you craving something sweet and different? Look no further than this simple snickerdoodle cookie recipe that delivers soft, chewy cookies with a slight tang and coated in cinnamon sugar. While these cookies are a holiday classic, they’re perfect to enjoy any time of the year! To make these snickerdoodle cookies, you will need some simple ingredients like all-purpose flour, cream of tartar, salted butter, sugar, baking soda, and ground cinnamon.
Why is cream of tarter in snickerdoodle cookies?
Cream of tartar is a key ingredient in snickerdoodles that gives them their iconic fluffiness and flavor while preventing sugar from crystallizing in the dough.
Salted butter?
Interestingly, this recipe calls for salted butter, but if you only have unsalted butter on hand, simply add 1/2 teaspoon of salt to your dry ingredients.
Do you need to chill the dough before baking?
The best part about this recipe is that you can bake the cookies right after mixing the dough, with no refrigeration time required.
How to store your cookies?
Once baked, store the snickerdoodle cookies in an airtight container, but they probably won’t last very long because your family will have eaten them is a few days!
Can you freeze snickerdoodle cookies?
Absolutely! Two ways to freeze your cookies. Baked or unbaked.
If you have extra cookies or dough, they can be frozen for later. To freeze unbaked dough, separate it with parchment paper and bring it to room temperature before baking. To freeze baked cookies, store them in a tightly sealed container, also separating them with parchment paper.
Overall, this snickerdoodle cookie recipe is easy to follow and yields delicious results that will leave your home smelling amazing and your family wanting more.
Snickerdoodle Cookies
Equipment
- 1 mixer
- 2 baking trays
- parchment paper
- measuring cups and spoons
- cookie scoop
Ingredients
Wet ingredients
- 2 sticks salted butter room temperature
- 1 tsp vanilla
- 1 1/2 cup sugar
- 2 large eggs
Dry ingredients
- 2 1/4 cup flour
- 1 tsp baking soda
- 1 tbsp cream of tarter
- 1 tbsp corn starch
Roll dough in Cinnamon Sugar Mixture
- 1/2 cup sugar
- 2 tsp cinnamom
Instructions
- Cream the butter until light and fluffy, about a minute depending on your mixer
- Once the butter has been creamed, add the sugar until it has been incorporated into the butter
- Add the eggs, one at a time
- Add the vanilla
- Mix your dry ingredients together, the flour baking soda, cream of tarter, and corn starch. Add to the wet ingredients. Mix until the dough has come together
- In a separate dish, combine 1/2 cup of sugar and 1 tsp of cinnamon. Mix with a fork until combined.
- Using a medium cookie scoop or about 1 1/2 tbsp, shape it into a ball. Roll in the cinnamon sugar mixture until the cookie is completely covered with the cinnamon sugar mixture. Place on a baking sheet lined with parchment paper about 2 inches apart.
- Bake at 350 degrees for 10 -11 minutes until you see the cookie having a cracked appearance. Let cool, then using a spatula, place on a cooling rack to completely cool. Transfer to a container and enjoy!
