Easy Snickerdoodle Cookies – Experience the comforting nostalgia of homemade treats, with these Easy Snickerdoodle Cookies. This classic American dessert recipe showcases a buttery cookie base coated in a blend of cinnamon and sugar creating a perfect balance of sweetness and spiciness. Made with ingredients like butter, granulated sugar, eggs, and a touch of vanilla these cookies effortlessly come together to satisfy your cravings for something sweet. Whether you’re a pro baker or new to the kitchen you absolutely must try these Snickerdoodle Cookies for their timeless appeal and irresistible flavor. Prepare yourself to relish in the goodness infused with hints of cinnamon that make these cookies an ideal choice, for any occasion.
I’ll always remember the first time I made these Easy Snickerdoodle Cookies. It was a rainy Saturday afternoon. The kitchen filled with the delightful smell of cinnamon as I prepared the dough. As the cookies were baked my husband and child were drawn to the kitchen by the aroma. When those golden cookies, coated in sugar came out of the oven we couldn’t resist enjoying them while they were still warm. Their faces lit up with happiness as they took their first bite – a combination of buttery goodness and comforting cinnamon flavor. These cookies are truly irresistible! Since that day these Snickerdoodles have become a family favorite symbolizing the love we share through the act of baking. Every time we make these cookies it warms our hearts. Brings back memories of that day when our home was filled with laughter, warmth, and the delightful taste of homemade Snickerdoodles.
What makes this Easy Snickerdoodle Cookies truly stand out?
What makes these Easy Snickerdoodle Cookies stand out is their combination of simplicity and irresistible flavor. With a few ingredients, like butter, sugar, eggs and cinnamon from your pantry you can whip up a batch of soft chewy cookies coated in cinnamon sugar that are guaranteed to bring joy. The dough effortlessly comes together in a stand mixer and a quick roll in a cinnamon sugar mixture before baking gives them that Snickerdoodle charm. Whether you’re a seasoned baker or just starting out these cookies are treats that will fill your kitchen with the comforting aroma of cinnamon and warmth. Their timeless appeal ensures they’re always a hit, at family gatherings, bake sales, or any occasion where you want to share goodness. These Easy Snickerdoodle Cookies serve as a reminder that sometimes even the simplest recipes bring the most happiness.
What You Need To Make This Easy Snickerdoodle Cookies Recipe?
Unsalted Butter: For the best texture, in your cookies make sure your butter is softened but not melted. Leave it at room temperature for around 30 minutes.
Granulated Sugar: To add sweetness. Contribute to the texture of the cookies using granulated sugar. You can adjust the amount depending on how sweet you like them.
Large Eggs: Large eggs are important as they provide structure and moisture to the cookies. Make sure they are at room temperature for mixing.
Pure Vanilla Extract: For a vanilla flavor use vanilla extract. It’s best to go for a high-quality extract for taste.
All-Purpose Flour: When it comes to all-purpose flour choose a good quality one for the best results. No need to sift; just measure it properly.
Baking Soda: Baking soda is essential as it helps the cookies rise and become tender.
Cream of Tartar: Don’t forget about the cream of tartar! It’s an ingredient, in Snickerdoodle cookies that gives them their tangy flavor and chewy texture. Skipping it would be a mistake!
Salt: A small amount of salt enhances the flavor and balances out the sweetness of the cookies.
Cinnamon-Sugar Coating: To achieve that signature Snickerdoodle flavor and delightful crunch generously roll your dough balls in a mixture of cinnamon and sugar before baking. Trust me you won’t be able to resist that coating!
Steps To Make Easy Snickerdoodle Cookies:
Step 1: First, grab your butter. Let’s talk about how crucial this ingredient is. It’s the hero of these cookies providing that melt-in-your-mouth texture. Cream it together with sugar until it turns light and fluffy – this is where the magic happens.
Step 2: Now crack the eggs into the mixture. And remember, they’re not just eggs; they serve as binders add moisture, and bring a touch of sophistication to the mix. Add a teaspoon of vanilla extract to enhance the flavor.
Step 3: In a bowl combine your ingredients; flour, baking soda, cream of tartar, and a pinch of salt. We want them to get acquainted with each other before joining forces with the wet mix.
Step 4: Now comes the ultimate moment—an introduction of the dry mix, into the wet mix. Use your mixer at a low speed so that they blend together without causing any mess. Once everything is combined and dough starts forming you’re on track for success.
Step 5: Get ready, for some sticky, doughy moments! Scoop out portions of that dough. Roll them into balls. Then generously coat these little dough balls in a mixture of cinnamon and sugar. It’s like giving them a blanket to snuggle in.
Step 6: Your cookies need some quality time in the fridge for 45 minutes. This is their opportunity to relax, firm up and become the versions of themselves when they go into the oven.
Step 7: Preheat your oven to 350°F (180°C). Place those delightful dough balls on a baking sheet making sure they have space – 2 inches apart. If they’ve been chilling for, more than 2 hours allow them to sit at room temperature for 10 minutes before baking.
Step 8: Now bake them for 10 to 12 minutes. Oh, the smell of cinnamon and sugar will fill your kitchen signaling that it’s almost showtime.
Step 9: Let these beauties cool on the baking sheet for a while; they’re still developing. Then carefully transfer them to a wire rack to cool completely. It requires some patience. Believe me, the wait is worth it.
Step 10: There you have it my friends – Easy Snickerdoodle Cookies that will make you dance with delight. Enjoy your creations!
Tip:
To achieve the perfect balance of chewiness and a slightly crisp edge, slightly underbake your Snickerdoodle cookies. When you see just a hint of golden color around the edges but they still look soft in the middle, take them out of the oven. As they cool, they’ll continue to set and develop that irresistible texture that makes Snickerdoodles so delightful.
Frequently Asked Questions:
Can I use salted butter instead of unsalted for this Snickerdoodle cookie recipe?
Certainly! If you have salted butter on hand feel free to use it. Just remember to reduce the amount of added salt in the recipe to maintain the balance of flavors.
Can I make the cookie dough in advance and refrigerate it overnight?
Absolutely! In fact, chilling the cookie dough before baking often leads to better results. You can make the dough ahead of time, cover it tightly and refrigerate it for, up to 24 hours. This allows all the flavors to mingle together resulting in delightful cookies.
Can I freeze Snickerdoodle cookie dough for later use?
Absolutely! Freezing Snickerdoodle cookie dough is a great idea. Simply shape the dough into portions, place them on a baking sheet until they firm up and then transfer them into an airtight container or freezer bag. When you’re ready to enjoy baked cookies simply take them out of the freezer. Pop them straight into the oven. Just remember to add a couple of minutes to account for their state. You can have homemade cookies whenever you desire!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Snickerdoodle Cookies
Ingredients
- 1 c. 226g Unsalted butter, softened (see notes)
- 2 c. 380g Granulated sugar
- 2 Large eggs
- 1 tsp. 5ml Pure vanilla extract
- 3 1/2 c. 420g All-purpose flour
- ½ tsp. Baking soda
- ½ tsp. Cream of tartar
- 1/2 tsp. salt
For the coating:
- ¼ c. 58g Granulated sugar
- 1 tbsp. 7.5g cinnamon
Instructions
- Start by letting the butter sit at room temperature for 30 minutes.
- In your stand mixer combine the butter with the sugar. Beat them together on medium speed until they are well blended.
- Add the eggs and vanilla extract, to the mixture. Continue mixing until everything is thoroughly combined.
- In a bowl mix together the dry ingredients; flour, baking soda and cream of tartar. Then add this mixture to the wet ingredients in your stand mixer. Beat everything together on medium-low speed until a well-formed dough starts to come together.
- In another bowl combine cinnamon and sugar stirring them together until mixed.
- Using a cookie scoop, scoop out portions of cookie dough. Roll them in the cinnamon sugar mixture to coat each cookie evenly.
- Place the cookies onto a baking sheet lined with silicone. Refrigerate the dough for 45 minutes or longer if desired.
- Preheat your oven to 350°F (175°C). Arrange the cookies on a baking sheet leaving 2 inches of space between each one. If you refrigerate your dough for, more than 2 hours let it sit at room temperature for 10 minutes before baking.
- Bake your cookies at 350°F (175°C) for 10 to 12 minutes. After removing them from the oven allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
