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These soft and sensational snickerdoodles always win hearts with their pillowy centers and signature cinnamon sugar crunch. My kitchen fills with the coziest scent every time I bake a batch. If you have never tried making them from scratch you are in for a treat that feels like a hug in cookie form.
I remember the first time I baked these snickerdoodles for my neighbors and watched their smiles grow wider with each bite. They have quickly become a crowd-pleaser at every gathering I host.
Ingredients
- Butter at room temperature: gives the cookies their tender crumb and richness. Choose unsalted for best control of saltiness
- Granulated sugar: used both in the dough and as part of the cinnamon sugar coating brings that classic snickerdoodle sparkle
- Brown sugar: adds extra chew and a subtle hint of molasses
- Egg plus an extra yolk: guarantees a delightfully soft and moist texture. Fresh eggs work best
- Vanilla extract: ensures a warm background flavor. Real vanilla matters for depth
- Baking soda: causes the cookies to spread gently and stay light
- Cream of tartar: gives snickerdoodles their signature tang and helps them puff
- Salt: balances sweetness for a perfect bite. Use fine sea salt if possible
- Cinnamon: is used generously throughout for cozy spiced flavor. Pick fresh ground cinnamon for maximum aroma
- All purpose flour: creates structure while staying fluffy
To get the best results choose high quality butter and freshly ground cinnamon. Always check your cream of tartar is fresh for the right texture.
Step-by-Step Instructions
- Cream the Butter and Sugars:
- In a medium mixing bowl use a sturdy spatula or hand mixer to cream the butter with three fourths cup sugar and all the brown sugar. Beat until the mixture is pale and looks fluffy which should take about two to three minutes. This step is essential because incorporating air at this stage leads to cookies that are light and soft
- Add the Egg Vanilla and Mix:
- Crack in the whole egg plus the extra egg yolk and pour in the vanilla. Mix just until you do not see streaks. The extra yolk makes the snickerdoodles extra chewy and gives a lovely yellow crumb
- Add Leaveners Salt and Cinnamon:
- Sprinkle in the baking soda cream of tartar salt and one teaspoon of cinnamon. Use the mixer to evenly disperse everything so the cookies rise and have that classic snickerdoodle tang
- Mix In the Flour:
- Add the measured flour in one or two additions. Stir gently and stop mixing when only a few streaks of flour remain visible. Overmixing here can make your cookies tough instead of soft
- Make Cinnamon Sugar:
- In a small bowl mix the remaining cinnamon about three teaspoons and the remaining half cup of sugar with a fork until combined. This blend gives snickerdoodles their iconic spicy twinkle on every bite
- Shape and Coat the Cookie Dough:
- Using a spoon or cookie scoop measure out about two tablespoons of dough for each cookie and roll gently between your hands. Toss each dough ball thoroughly in the cinnamon sugar mixture making sure every side is generously covered
- Bake:
- Place the coated dough balls spaced about two inches apart on a greased baking sheet or parchment lined tray. Slide into your preheated oven and bake for around ten minutes. You know they are ready when the edges turn golden but the centers still look soft. Let them cool for a couple minutes before moving them off the tray to cool completely
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Cinnamon is my absolute favorite spice. Nothing beats the way it perfumes the kitchen while baking snickerdoodles. I remember baking these with my grandmother whose special touch was always a little extra cinnamon in the coating. Sharing that tradition keeps her memory alive every time.
Storage Tips
Once completely cool store snickerdoodles in an airtight container at room temperature for up to five days. If you want them fresh for longer pop them in the freezer where they will keep for up to two months. Place pieces of parchment between layers to prevent sticking. You can also freeze the shaped dough and bake up a fresh batch anytime the craving hits.
Ingredient Substitutions
If you run out of brown sugar try swapping in coconut sugar for a similar chewy texture. For dairy free cookies you can use plant based butter but make sure it is not too soft. If you have no cream of tartar use lemon juice plus extra baking soda for a slightly different tang.
Serving Suggestions
These snickerdoodles are a hit at holiday cookie swaps but also make great lunchbox treats. Pair with a mug of hot chocolate or spiced tea. If you want an even more indulgent treat try sandwiching a scoop of vanilla ice cream between two cookies for a homemade ice cream sandwich that will wow everyone.
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Snickerdoodle Origins
Snickerdoodles come from German and Dutch baking traditions and their funny name is thought to be a whimsical twist on the classic cinnamon sugar cookie. Their tang comes from cream of tartar which gives them their old fashioned flavor and a bit of magic in texture. They have been a favorite in American kitchens for over a century and are loved for their simplicity and unique bite.
Recipe FAQs
- → How should I store these cookies for maximum freshness?
Keep them in an airtight container at room temperature for up to four days to maintain softness.
- → Can I freeze the dough or baked cookies?
Yes, both dough balls and baked cookies freeze well. Thaw and enjoy or bake directly from frozen by adding a minute or two to the bake time.
- → What makes these snickerdoodles so chewy?
A combination of extra egg yolk, the right amount of brown sugar, and not overbaking keeps them soft and moist.
- → Is cream of tartar necessary for this dough?
Cream of tartar provides traditional snickerdoodles their signature tang and soft, chewy structure.
- → Can I substitute the cinnamon sugar coating?
Cinnamon sugar is classic, but you can try cardamom or nutmeg for a unique twist to the cookie's flavor.