Having snickerdoodles feels like biting into a cookie that’s perfectly crisp on the outside, yet irresistibly soft and chewy on the inside, all wrapped in a warm embrace of cinnamon and sugar.
That’s the magic of a classic Snickerdoodle, a treat that’s been delighting taste buds for generations.
The origin of Snickerdoodles is as delightfully quirky as their name. While some claim German or Dutch roots, others insist it’s a purely American invention. Regardless of its beginnings, this cookie has become a beloved staple in bakeries and home kitchens.
These cookies are perfect on their own, but they also make fantastic pairings. Try them with a scoop of homemade vanilla ice cream for a decadent treat, or dunk them with your morning coffee for a cinnamon-spiced wake-up call.
With the holiday season approaching, Snickerdoodles make for perfect gifts or additions to cookie exchanges. Their cozy flavor profile is just right for crisp autumn days and chilly winter evenings.
So, are you ready to dive into the world of Snickerdoodles? What’s your favorite memory associated with these cinnamon-sugar delights? Share your stories in the comments below!
Try out Recipes that Best Resemble Snickerdoodle!
- Chai Cinnamon Swirl Bundt Cake
- Cinnamon Roll Cheesecake
- Pumpkin Cinnamon Roll Cake
- Churros
- Churro Cheesecake
Snickerdoodle Recipe
Equipment
- Mixing Bowls
- Electric mixer
- Measuring cups and spoons
- Spatula or Wooden Spoon
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop or spoon
- Wire cooling racks
- Rolling Pin
- Oven
Ingredients
- 2 3/4 cups all-purpose flour
- 2 tsps cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 1/2 tsps vanilla extract
For the cinnamon-sugar coating:
- 1/4 cup granulated sugar
- 1 1/2 tbsps ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing.
- In a small bowl, mix the cinnamon and sugar for the coating.
- Using a cookie scoop or your hands, form the dough into balls about 1 1/2 inches in diameter. Roll each ball in the cinnamon-sugar mixture to coat completely.
- Place the coated dough balls on the prepared baking sheets, about 2 inches apart. Slightly flatten each ball with your hand or the bottom of a glass.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and golden, but the centers are still soft. The cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Enjoy your snickerdoodles! These cookies are best when eaten fresh but can be stored in an airtight container for several days.
Notes
Nutrition
Perfect Pairings for Your Snickerdoodles!
Discover ideal accompaniments to elevate your Snickerdoodle experience. These pairings enhance the cookies’ warm, cinnamon-sugar flavors with complementary tastes and textures.
Whether you’re enjoying a refreshing beverage or a creamy treat, these combinations will make your snickerdoodle moments even more delightful and satisfying.
