Snickerdoodle Cookies are soft, chewy, and rolled inwards cinnamon and sugar. Similar to a carbohydrate cookie, except these cookies accept a subtle tangy flavour amongst a hint of vanilla.
These snickerdoodle cookies are and so soft too chewy. They are similar puffy cookie pillows coated inwards cinnamon as well as sugar.
You’re going to dearest this recipe for snickerdoodles because they’re tardily to brand, as well as fifty-fifty easier to consume! If yous’re ever unsure of what cookie to make – snickerdoodle cookies are always a rubber bet.
Cinnamon cookies are unremarkably paired amongst autumn and winter, only snickerdoodle cookies are fantastic yr round. They take a warm too spicy cinnamon flavor, alongside a subtle tangy season from one extra factor – cream of tartar.
Cream of Tartar in Snickerdoodles
An important factor yous’ll call for to brand snickerdoodles is cream of tartar. If you lot don’t take this on manus, yous tin find it in the spice aisle at the grocery shop.
In brusque, cream of tartar prevents the saccharide from crystallizing in addition to creating a crunchy texture in your cookie. I like to add together it to cookie recipes when I desire a soft, chewy cookie.
Cream of tartar as well gives the cookies a unique, slightly tangy flavor, which separates it from a regular saccharide cookie.
Curious almost other uses for cream of tartar? You can function it to stabilize meringues too whipped creams, or use it inward combination with baking soda as a leavening agent.
How to Make Snickerdoodle Cookies
Preheat your oven as well as assemble your ingredients.
For this recipe, you lot’ll postulate brown carbohydrate, granulated carbohydrate, eggs, vanilla extract, unsalted butter, all-function flour, cream of tartar, baking, soda, too salt.
You’ll too postulate around granulated carbohydrate in addition to cinnamon for rolling, one time your dough is fix.
First, cream together your butter in addition to sugars.
Then, add together the eggs as well as vanilla extract, too cream those together alongside your butter mixture.
In a class bowl, sift or whisk together your dry ingredients. Then, tardily add your dry out ingredients to your wet ingredients as well as mix until but combined.
Next, chill your dough for an hr, upwards to 24 hours. This gives a gamble for your component flavors to meld too equally chill the dough to make it more than firm earlier baking.
Once your dough is chilled, scoop or ringlet into balls, whorl into your cinnamon sugar mixture, as well as place two inches apart onto a parchment lined baking canvass.
I like to role an OXO medium cookie scoop for perfect dough portioning.
Sugar Cookies VS Snickerdoodle Cookies
What is the difference betwixt saccharide cookies too snickerdoodle cookies?
Sugar cookies are unremarkably rolled inwards granulated carbohydrate, whereas snickerdoodle cookies are rolled inward a mixture of cinnamon as well as carbohydrate.
Sometimes cinnamon is as well added to the dough to amp upwards the cinnamon flavor, but it is non required. You’re welcome to add together ane/two teaspoon of cinnamon to your ain dough to try it out!
Also, snickerdoodle cookies too incorporate cream of tartar, giving them their signature tangy flavor and extra soft in addition to chewy texture.
More Cookie Recipes
Want to endeavor more than cookie recipes? Check out a few of my favorites:
- Soft Molasses Cookies
- Pumpkin Sugar Cookies
- Red Velvet Sugar Cookies
- White Chocolate Macadamia Nut Cookies
- Chai Spiced Oatmeal Cookies
Print Recipe
Snickerdoodle Cookies
Ingredients
- i cup butter room temperature
- three/four cup granulated sugar
- i/ii loving cup dark-brown carbohydrate
- two big eggs room temperature
- two teaspoons vanilla extract
- 3 cups all purpose flour
- two teaspoons cream of tartar
- ane teaspoon baking soda
- ane/ii teaspoon table salt
- i/four loving cup granulated saccharide reserved for rolling
- 2 teaspoons cinnamon reserved for rolling
Instructions
- In a big bowl, cream together butter together with sugars. Add eggs as well as vanilla extract. Beat until creamed together together with fluffy, most a minute.
- In a class bowl, whisk (or sift) together the dry ingredients: flour, baking soda, cream of tartar, together with common salt.
- Gradually stir dry ingredients into butter mixture until simply combined.
- Cover bowl or wrap dough in wax newspaper. Chill for at to the lowest degree i 60 minutes (upward to 24 hours) inward the fridge. Refrigerating volition assistance the flavors meld and also create a firmer dough to curl into balls.
- Preheat oven to 350 degrees.
- Remove dough from refrigerator as well as let to sit at room temperature for 10 minutes. Scoop dough using a i.v tablespoon scoop or form by manus into 1.5 inch balls.
- In a modest bowl, combine the reserved sugar together with cinnamon. Gently curlicue balls inwards sugar mixture to coat. Place cookie dough balls 2 inches apart onto a parchment lined baking canvas.
- Bake for 10-12 minutes, or until lightly browned around edges. Allow to cool for v minutes before removing to a wire rack to cool completely.
Equipment
Notes
- Your cookies will keep for v-vii days inward a sealed container. To help go on cookies fresh, y'all tin home a slice of staff of life inward the container amongst the cookies. Replace the staff of life piece as needed.
- You can go on raw cookie dough inwards the refrigerator for three days. Cookie dough balls (as well as baked cookies) freeze good, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for upwardly to 10 minutes on the baking sheet before baking, or add together one-2 minutes to the baking time.
- For extra cinnamon flavour, add i/two teaspoon of cinnamon to your dry ingredients earlier mixing into the dough.
Nutrition
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