Soft Snickerdoodles
There’s something truly magical about the warm, buttery scent of freshly baked cookies wafting through the kitchen. Among the endless varieties of cookies, Soft Snickerdoodles hold a special place in the hearts of many. Their tender, chewy texture combined with the sweet cinnamon-sugar coating makes them an irresistible treat. Whether you’re baking for a special occasion or just because, this Soft Snickerdoodles recipe is sure to become a beloved favorite in your household.
Why It Deserves a Spot
Soft Snickerdoodles are more than just a cookie; they are a delightful blend of nostalgia and comfort. The soft, pillowy texture combined with the warm spices creates a cozy experience that’s perfect for any time of year. What sets these cookies apart is their unique tang from the cream of tartar, which not only contributes to their chewiness but also enhances the overall flavor profile. Whether you’re sipping hot cocoa on a chilly evening or celebrating a special moment, Soft Snickerdoodles are a delectable choice that everyone will enjoy.
Ingredients at a Glance
- 1 cup (170g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 cups (248g) all-purpose flour
- 1 cup (170g) chocolate chips (optional)
- 2 teaspoons ground cinnamon
- 1/4 cup (50g) granulated sugar for rolling
Equipment & Tools
- Baking Sheet: A sturdy baking sheet ensures even baking.
- Parchment Paper: For easy cleanup and to prevent sticking.
- Mixing Bowls: Use medium and large bowls for mixing ingredients.
- Whisk or Electric Mixer: For creaming the butter and sugar together.
- Measuring Cups and Spoons: Accurate measurements are key to perfect cookies.
- Spoon or Cookie Scoop: For portioning dough evenly.
Cooking Soft Snickerdoodles: The Process
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This step is crucial for ensuring that your Soft Snickerdoodles bake evenly.
Step 2: Prepare the Baking Sheet
Line your baking sheet with parchment paper. This will make it easier to transfer the cookies once they’re baked and prevent them from sticking.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, combine the softened unsalted butter and 3/4 cup granulated sugar. Using a whisk or an electric mixer, cream them together until the mixture is light and fluffy—about 2-3 minutes.
Step 4: Add Egg and Vanilla
Next, crack in the large egg and add the tablespoon of vanilla extract. Mix until well combined, scraping down the sides of the bowl as needed.
Step 5: Combine Dry Ingredients
In another bowl, whisk together the baking soda, cream of tartar, salt, and all-purpose flour. Gradually add this dry mixture to the wet ingredients, mixing until just combined. If you’re adding chocolate chips, fold them in at this step.
Step 6: Roll the Dough
In a small bowl, combine the 2 teaspoons of ground cinnamon and 1/4 cup granulated sugar. Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
Step 7: Bake the Cookies
Place the rolled dough balls onto your prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to cook slightly after coming out of the oven.
Step 8: Cool and Enjoy
Allow the Soft Snickerdoodles to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store them for later!
Year-Round Variations
- Pumpkin Spice Snickerdoodles: Add 1/2 cup of pumpkin puree and a teaspoon of pumpkin pie spice to the dough for a fall twist.
- Nutty Snickerdoodles: Incorporate 1/2 cup of finely chopped nuts, like pecans or walnuts, for extra crunch.
- Chocolate-Dipped Snickerdoodles: Dip cooled cookies in melted chocolate for a decadent touch.
- Peanut Butter Snickerdoodles: Substitute half of the butter with creamy peanut butter for a rich flavor.
Mistakes That Ruin Soft Snickerdoodles
- Using cold butter: Always ensure your butter is at room temperature for the best texture.
- Overmixing the dough: Mix just until combined to keep the cookies soft and tender.
- Not measuring flour correctly: Too much flour can result in dry cookies, so spoon it into the measuring cup instead of scooping directly.
- Skipping the cream of tartar: This ingredient is essential for the signature tang and texture of Snickerdoodles.
Storage & Reheat Guide
Store your Soft Snickerdoodles in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies. Simply place them in a freezer-safe bag or container, separating layers with parchment paper, and they will last for up to three months. To reheat, warm them in the microwave for about 10-15 seconds or place them in a 350°F (175°C) oven for a few minutes until they’re warm and soft again.
Top Questions & Answers
Can I use salted butter instead of unsalted butter?
Yes, but if you do, reduce the amount of added salt in the recipe to maintain balance in flavor.
What can I use instead of cream of tartar?
If you don’t have cream of tartar, you can replace it with an equal amount of lemon juice or white vinegar. This will help mimic the tangy flavor and texture.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 48 hours before baking. Just allow it to soften slightly at room temperature before rolling and baking.
Why are my Snickerdoodles flat?
Flat cookies can result from using too much butter, not chilling the dough, or overmixing. Ensure you measure your ingredients accurately and follow the mixing instructions carefully.
Next Steps
Now that you have a delightful recipe for Soft Snickerdoodles, it’s time to gather your ingredients and start baking! Whether you decide to stick with the classic version or try out one of the fun variations, these cookies are sure to bring smiles to your kitchen. Don’t forget to share your baking adventures on social media and enjoy every delicious bite of these soft, cinnamon-sugar-coated treats!
Soft Snickerdoodles are perfect for any occasion, and with this simple recipe, you’ll impress your family and friends. So roll up your sleeves, preheat that oven, and get ready to indulge in the delightful world of Soft Snickerdoodles!
Soft Snickerdoodles
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). This step is crucial for ensuring that your Soft Snickerdoodles bake evenly.
- Line your baking sheet with parchment paper. This will make it easier to transfer the cookies once they’re baked and prevent them from sticking.
- In a large mixing bowl, combine the softened unsalted butter and 3/4 cup granulated sugar. Using a whisk or an electric mixer, cream them together until the mixture is light and fluffy—about 2-3 minutes.
- Next, crack in the large egg and add the tablespoon of vanilla extract. Mix until well combined, scraping down the sides of the bowl as needed.
- In another bowl, whisk together the baking soda, cream of tartar, salt, and all-purpose flour. Gradually add this dry mixture to the wet ingredients, mixing until just combined. If you’re adding chocolate chips, fold them in at this step.
- In a small bowl, combine the 2 teaspoons of ground cinnamon and 1/4 cup granulated sugar. Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the rolled dough balls onto your prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to cook slightly after coming out of the oven.
- Allow the Soft Snickerdoodles to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store them for later!
Notes
- Always use room temperature butter for the best texture.
- Measure flour accurately to avoid dry cookies; spoon it into the measuring cup.
- For extra flavor, don't skip the cream of tartar—it’s essential!
