Snickerdoodle Cookie

Welcome to the delicious world of snickerdoodle cookies!

If you’re a fan of sweet and chewy treats, then this is the perfect recipe for you. 

Still, nothing compares to the traditional taste of tender, buttery dough encased in delicious cinnamon sugar.

Whether you’ve been baking for years or just starting, this blog post will provide all the tips and tricks necessary to elevate your snickerdoodle game. 

Prepare yourself to savor warm, gooey perfection with each bite as we explore the background, components, and methods of creating this well-loved dessert.

We’re going to go on an incredible cookie adventure, so heat your oven and prepare your mixing bowls!

Ingredients Needed For Snickerdoodle Cookie Recipe

Before we dive into the history and techniques of making snickerdoodle cookies, let’s take a look at the basic ingredients needed to make this scrumptious treat:

1. All-purpose flour: This forms the base of the cookie dough and provides the necessary structure.

2. Butter: Use unsalted butter at room temperature for best results. It should be soft enough to leave an indent when pressed with your finger but not melted.

3. Sugar: Granulated white sugar is what gives these cookies their signature sweetness.

4. Cinnamon: The key ingredient that adds warmth and spice to the cookie dough. Using high-quality cinnamon will elevate the flavor of your cookies.

5. Eggs: They help bind the ingredients together and add moisture to create soft, chewy cookies.

6. Baking powder and baking soda: These leavening agents are responsible for giving the cookies their light and airy texture.

7. Salt: Just a pinch of salt enhances all the flavors in this cookie recipe.

8. Cream of tartar: This is a crucial ingredient in the Snickerdoodle cookie recipe as it activates the baking soda and gives the cookies their signature tanginess.

Note that you can alter these ingredients to suit your dietary requirements or personal preferences.

How To Make Snickerdoodle Cookies?

Now that we have all the necessary ingredients let’s dive into the step-by-step instructions for making snickerdoodle cookies.

– Step 1: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and cream of tartar. This will ensure that all the dry ingredients are evenly distributed and also helps prevent lumps in the dough.

– Step 2: Beat the butter and sugar in a different, sizable mixing bowl until they are light and fluffy. Use a medium-speed electric mixer for two to three minutes.

– Step 3: Add in the eggs, one at a time, beating well after each addition. This will ensure that the eggs are fully incorporated into the dough and create a smooth texture.

– Step 4: Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.

– Step 5: Mix 2 tablespoons of sugar and 1 tablespoon of cinnamon to create the coating for the cookies in another small bow. 

– Step 6: Take small balls of dough, about 1.5 tablespoons (35g) of cookie dough each, and roll them in the sugar-cinnamon mixture until evenly coated.

– Step 7: Place the cookie dough balls on a lined baking sheet, leaving enough space between each cookie as they will spread while baking.

– Step 8: Chilling the dough for about 1 hour in the refrigerator is essential for achieving the perfect texture and flavor in your baked goods.

– Step 9: Bake at 375°F (191°C) for 8-10 minutes or until the edges are lightly golden. The centers may seem slightly underdone, but they will continue to cook as they cool.

– Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. 

Enjoy your warm and gooey snickerdoodle cookies with a glass of cold milk!

Common Mistakes While Making Snickerdoodle Cookie

Making snickerdoodle cookies can be frustrating if you make a few common mistakes, as with any recipe.

Here are some pointers on how to stay away from them:

1. Overmixing: As mentioned before, overmixing the dough can result in tough cookies. So be gentle and mix until just combined.

2. Not chilling the dough: Chilling the dough is essential for achieving the perfect texture and flavor in your cookies. Don’t skip this step!

3. Using salted butter: Using unsalted butter allows you to control the amount of salt in the recipe. If you use salted butter, reduce the amount of added salt accordingly.

4. Not using cream of tartar: Cream of tartar is a crucial ingredient in snickerdoodle cookie recipes. Without it, the cookies will not have their signature tanginess.

Expert Tips 

Achieving the perfect batch of cookies requires attention to detail at every step of the baking process.

From mixing the dough to adding special touches for flavor and presentation, each element contributes to the final result.

Firstly, when preparing the dough, it’s essential to mix it only until just combined.

Overmixing can lead to tough cookies that lack the desired softness and texture.

More importantly, chilling the dough before baking crucially helps achieve a thicker, softer texture by solidifying the fats in the dough, which prevents the cookies from spreading too thin during baking.

Using softened butter is another key for easy creaming with sugars.

Creaming the butter and sugars together creates a light and fluffy base for the cookies, resulting in a tender crumb and delicious flavor.

Additionally, avoid overbaking the cookies to maintain their soft and chewy texture.

Even after removing them from the oven, the cookies will continue to cook and set on the baking sheet.

For an extra burst of flavor, consider adding a pinch of nutmeg or cardamom to the cinnamon-sugar mixture.

These spices complement the sweetness of the cookies and add depth to their flavor profile.

Finally, to elevate the presentation and add a festive touch, try using colored sugar to coat the cookie dough balls before baking.

This simple yet effective technique adds visual appeal and makes the Snickerdoodle cookie perfect for any occasion.

What To Serve With Snickerdoodle Cookies?

Snickerdoodle cookies are delicious on their own, but they can also be paired with other treats for a more indulgent experience.

Here are some ideas to serve with your freshly baked snickerdoodles:

1. A glass of cold milk or hot chocolate.

2. Vanilla ice cream sandwiched between two snickerdoodle cookies for a homemade ice cream sandwich.

3. Warm apple cider for a cozy fall-inspired treat.

4. Chocolate or caramel dipping sauce for a decadent twist on traditional cookies and milk.

5. A scoop of creamy peanut butter on top of the warm cookies for a tasty combination of sweet and salty flavors.

Variations Of Snickerdoodle Cookies

While the classic snickerdoodle cookie remains a favorite among many, there have been several variations that have emerged over time, giving this humble treat a modern twist.

Here are some ideas to experiment with:

1. Chocolate chip snickerdoodles: Add a cup of chocolate chips to the cookie dough for a decadent twist on the classic.

2. Peanut butter snickerdoodles: Replace half of the butter with peanut butter for an extra rich and nutty flavor.

3. Lemon Snickerdoodles: Add a teaspoon of lemon zest to the cookie dough for a refreshing and citrusy flavor.

4. Gluten-free snickerdoodles: Use gluten-free flour instead of all-purpose flour to make this recipe suitable for those with dietary restrictions.

Conclusion

In conclusion, mastering the art of baking perfect snickerdoodle cookies requires attention to detail, patience, and practice.

By following our comprehensive guide, you’re well on your way to creating treats that will be a hit with family and friends. 

Remember, the key to success is in the quality of the ingredients, the precision of your measurements, and not skipping the crucial step of chilling the dough.

Avoid common pitfalls and apply our expert tips to ensure your snickerdoodles are soft, chewy, and coated in just the right amount of cinnamon sugar.

Happy baking!

snickerdoodle cookie

Snickerdoodle Cookies

Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings 24

Ingredients
  

  • 2 ¾ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter at room temperature
  • 1 ½ cups sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ¼ cup sugar
  • 1 tbsp ground cinnamon

Instructions
 

  • Combine the flour, baking powder, and salt by whisking.
  • Cream the butter and sugar until they are pale and airy, using a mixer.
  • Introduce the eggs sequentially, ensuring thorough mixing after each is added.
  • Mix in the vanilla extract.
  • Gradually incorporate the dry elements into the moist blend, stirring at a low setting until they're barely integrated. It's crucial to avoid excessive mixing to prevent the cookies from becoming hard.
  • Chill the dough for at least 1 hour in the refrigerator. This step helps the cookies maintain their shape and enhances the flavors.
  • Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  • In a small bowl, combine the sugar and ground cinnamon for the coating.
  • Scoop out the dough using a cookie scoop or spoon and roll each piece into a ball. Roll each ball in the cinnamon sugar mixture until well coated.
  • Place the dough balls on the prepared baking sheets, leaving enough space between each cookie for them to spread.
  • Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
  • Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Keyword snickerdoodle cookie, snickerdoodle cookies

Chef Chip Roman is one of the most exciting and talented chefs in Philadelphia. He has his own catering business, Charles Roman Catering, as well as Roman Restaurant Group which includes Blackfish, Mica, and Ela. He graduated from Drexel University in 2002 with a degree in business and culinary arts. Chip Roman is a classically trained chef who has worked in some of the most prestigious kitchens and chefs in Philadelphia, including Le Bec Fin’s George Perrier and Marc Vetri’s Vetri.

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