Snickerdoodles: Perfectly Soft & Chewy Cinnamon Sugar Cookies
Want perfectly soft snickerdoodles? This recipe's your answer! Cream of tartar is the secret for that signature tang. Easy and oh-so-delicious! Get the recipe!
- Snickerdoodles: A Cinnamon-Sugar Dream
- Snickerdoodles: Perfectly Soft & Chewy Cinnamon Sugar Cookies Recipe Card
- The Secret to Perfect Snickerdoodle Cookies
- Ingredients & Equipment
- Getting Ready to Bake
- Let's Bake: Step-by-Step Snickerdoodle Cookie In A Mug
- Snickerdoodle Pro Tips for the Win
- Recipe Notes for the Perfect Snickerdoodles Cookies
- Frequently Asked Questions
Alright, let's talk snickerdoodles ! ever find yourself craving a cookie that’s both nostalgic and utterly satisfying? i know i do! this soft and chewy snickerdoodle cookies recipe is where it’s at.
What makes it so special? the delightful tangy flavor and soft, pillowy texture.
Snickerdoodles: A Cinnamon-Sugar Dream
These aren't just any cookies. snickerdoodles have a special place in american baking. their origins are a bit of a mystery.
Some say they came from pennsylvania dutch country. others think new england. no matter where they started, they're delicious. this recipe is easy to make.
It takes about an hour, maybe a little more if you chill the dough. this recipe makes about 24 cookies.
Why You'll Love These Cookies
Honestly, these best ever snickerdoodle cookies are kinda healthy-ish. okay, they're cookies. but they are less sugar than most. plus, they're perfect for any occasion.
Bake them for a cozy night in. bring them to a potluck. or even make a single snickerdoodle cookie in a mug for a quick treat.
What makes these so special? the cream of tartar! it gives them that signature tang. you can even watch snickerdoodle cookies videos or simple recipe videos to follow along!.
Snickerdoodles: Perfectly Soft & Chewy Cinnamon Sugar Cookies Recipe Card
Ingredients:
Instructions:
The Secret to Perfect Snickerdoodle Cookies
So, what goes into these magical treats? Let's dive into the ingredients. No gatekeeping here!.
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (150g) all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
And for the cinnamon-sugar coating:
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons ground cinnamon
I failed once, and i used baking powder instead of baking soda. you live, you learn! i am sure that you will enjoy this sally’s baking snickerdoodle .
And if you try this the best snickerdoodles recipe ever , don't forget the cream of tartar!.
Alright, let's talk snickerdoodles ! honestly, who doesn't love 'em? these soft and chewy snickerdoodle cookies recipe are a total classic for a reason.
Think cinnamon-sugary goodness, and that slight tang that makes them totally irresistible. they are the best ever snickerdoodle cookies . let's dive into what you'll need to make these magic cookies happen.
Ingredients & Equipment
Okay, here's the lowdown on what you need. Don't worry, most of it's probably already in your pantry!
Main Ingredients
- Unsalted Butter: 1/2 cup (113g) . Needs to be soft, like, really soft. You know, when you can press it with your finger easily. The best soft chewy snickerdoodle cookies need soft butter.
- Granulated Sugar: 1/2 cup (100g) . Plain ol' white sugar.
- Light Brown Sugar: 1/4 cup (50g) , packed. This adds some chewiness.
- Large Egg: 1 . Should be at room temperature to incorporate better.
- Vanilla Extract: 1 teaspoon (5 mL) . A good quality extract makes a difference.
- All-Purpose Flour: 1 1/4 cups (150g) . Don't pack it in.
- Baking Soda: 1/4 teaspoon (1.25 mL) .
- Salt: 1/4 teaspoon (1.25 mL) .
- Cream of Tartar: 1/2 teaspoon (2.5 mL) . This is key for that signature tang. Don't skip it! It is what differentiates Sally’s Baking Snickerdoodle from the rest.
For that amazing coating:
- Granulated Sugar: 2 tablespoons (25g)
- Ground Cinnamon: 2 teaspoons (10 mL)
Seasoning Notes
Cinnamon and sugar are the obvious stars, but don't underestimate a tiny pinch of nutmeg in the cinnamon-sugar mix. it adds a warm depth.
Vanilla extract is essential. as the best snickerdoodles recipe ever says, cream of tartar is the secret ingredient. if you're out, lemon juice or white vinegar can work in a pinch, but will make a snickerdoodle cookie in a mug .
Equipment Needed
- Mixing Bowls. You'll need at least two.
- Electric Mixer. A stand mixer is awesome, but a hand mixer works too.
- Measuring Cups & Spoons. Gotta be precise!
- Baking Sheets. Line them with parchment paper for easy cleanup.
- Small Bowl. For the cinnamon-sugar coating.
Honestly, that's it! no crazy gadgets needed for these perfect snickerdoodle cookies . so easy, right? you can even find snickerdoodle cookies videos or even simple recipe videos online if you are really struggling.
I remember one time i tried making these, and i didn't have cream of tartar. big mistake! they were just.
..blah. now i always have it on hand. don't be like me! grab all the ingredients and let's get baking!
Alright, let's talk snickerdoodles . honestly, who doesn't love a good snickerdoodle? we all know that soft and chewy snickerdoodle cookies recipe is what we looking for.
They're like the comfy sweatpants of the cookie world.
Getting Ready to Bake
Essential Mise en Place
First things first: let's get organized. soften 1/2 cup (113g) of butter. get 1/2 cup (100g) granulated sugar and 1/4 cup (50g) brown sugar ready.
Crack that one egg and measure 1 tsp (5 ml) of vanilla. combine 1 1/4 cups (150g) flour, 1/4 tsp (1.
25 ml) baking soda, 1/4 tsp (1.25 ml) salt, and 1/2 tsp (2.5 ml) cream of tartar in a bowl.
Time-Saving Organization
Measure everything before you start. It makes baking so much smoother. Sally’s Baking Snickerdoodle secret. I promise!
Safety First!
Oh my gosh! Be careful with the mixer. Seriously, nobody wants a flour explosion.
Let's Bake: Step-by-Step Snickerdoodle Cookie In A Mug
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients, mixing until just combined.
- Chill the dough for at least 30 minutes. Seriously, don't skip this!
- Mix 2 tablespoons (25g) sugar and 2 teaspoons (10 mL) cinnamon.
- Roll dough into balls and coat with cinnamon-sugar.
- Bake at 375° F ( 190° C) for 8- 10 minutes .
Visual cue: The edges should be lightly golden. Don't overbake! Perfect Snickerdoodle Cookies are at your fingertips.
Snickerdoodle Pro Tips for the Win
Expert Shortcuts
Use a cookie scoop for even sizes. The Best Snickerdoodles Recipe Ever begins with even cookies. Chill the dough. I cannot stress this enough! It makes them extra chewy.
Common Mistakes
Overmixing makes tough cookies. Don't do it!
Make-Ahead
You can freeze the dough! Just thaw and bake. Simple Recipe Videos will show you.
So, there you have it. my personal tips for making killer snickerdoodles. i hope you enjoyed this soft chewy snickerdoodle cookies recipe.
Go bake some magic. make sure to watch the snickerdoodle cookies videos for more tips! you'll have the best snickerdoodles recipe ever in no time.
Trust me, your friends and family will thank you. now go and try it!
Recipe Notes for the Perfect Snickerdoodles Cookies
Let's dive into some extra tips. These will help you make the best ever snickerdoodle cookies . Honestly, a little extra knowledge goes a long way!
Serving These Soft And Chewy Snickerdoodle Cookies Recipe
Okay, so the smell alone is pretty amazing, right? but presentation matters! think about a light dusting of powdered sugar for extra fancy points.
Or, try a few snickerdoodles arranged on a cute plate with a glass of cold milk. you know, the classic move.
I once served them warm with vanilla ice cream. oh my gosh! it was divine.
For grown-up pairings, a spiced chai latte is perfect. Or, even a glass of dessert wine. Don't underestimate a good cup of black coffee either!
Storing Your Soft Chewy Snickerdoodle Cookies
Storing these is super simple. Keep them in an airtight container. They're best enjoyed within 2-3 days. After that, they might get a little dry. Nobody wants dry cookies!
Want to freeze them? totally doable! freeze them in a single layer. then, transfer them to a freezer bag. they'll last for up to 2 months.
Reheat them in a low oven (like 300° f or 150° c) for a few minutes.
Variations on a Snickerdoodle Cookie In A Mug theme
You know, sometimes you want to change things up! for a dairy-free version, use a good quality vegan butter substitute.
Almond milk works great in place of regular milk. it can easily adapt sally’s baking snickerdoodle recipe!
For a fun seasonal twist, add a pinch of nutmeg to the cinnamon-sugar mixture in the fall. In the summer, a little lemon zest in the dough adds a bright flavor.
Nutrition Basics
Alright, let's keep this simple. these are cookies, you know? a treat! snickerdoodles have carbs from the sugar and flour.
They also have some fat from the butter. enjoy them in moderation. i promise, they're worth it!
Cinnamon does have some anti-inflammatory properties. So, you can tell yourself they're slightly healthy! I'm no nutritionist though.
Honestly, baking the best snickerdoodles recipe ever should be fun! don't stress about perfection. embrace the imperfections! if you follow the tips i added, you'll be enjoying the warmth of simple recipe videos and snickerdoodle cookies videos in no time.
Get out there and bake some love today.
Frequently Asked Questions
Why are my snickerdoodles flat? What did I do wrong?
Flat snickerdoodles can be a real bummer, a bit like a soggy bottom on a Great British Bake Off challenge! Usually, it's because the butter was too soft, or the dough wasn't chilled enough. Try chilling the dough for at least 30 minutes (or even longer!) next time, and make sure your butter is softened but still cool to the touch – not melted.
Can I make snickerdoodles ahead of time?
Absolutely! The dough for these scrumptious cookies can be made ahead and stored in the refrigerator for up to 3 days. Just wrap it well in plastic wrap to prevent it from drying out. You can also freeze the dough for longer storage – just thaw it in the fridge overnight before rolling and baking.
What's the secret ingredient, and can I skip it? Why do snickerdoodles need cream of tartar?
The magic ingredient is cream of tartar! It gives snickerdoodles their signature tangy flavour and chewy texture. While you can technically make them without it (using a substitute like lemon juice), they won't be quite the same. Trust me, cream of tartar is worth seeking out; it's the key to that classic snickerdoodle experience.
How do I store snickerdoodles to keep them fresh?
To keep your snickerdoodles tasting their best, store them in an airtight container at room temperature. They'll stay soft and chewy for about 3-4 days. If you live in a humid climate, adding a piece of parchment paper to the bottom of the container can help absorb any excess moisture and keep them from getting sticky.
Can I make gluten-free snickerdoodles?
Yes, you can definitely make gluten-free snickerdoodles! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Look for a blend that already contains xanthan gum, as this helps with the texture. You might need to experiment a bit to find a blend that works best for you, but gluten-free snickerdoodles are entirely achievable – even Paul Hollywood would be impressed!
Are snickerdoodles bad for you? What's the nutritional information?
Like most cookies, snickerdoodles are a treat, not a health food! They contain sugar, butter, and flour, so moderation is key. A single cookie typically contains around 80-100 calories, with a decent amount of sugar, and moderate fat content. Consider portion sizes to balance enjoyment with mindful eating. Everything in moderation, right?