Snickerdoodle Cookies
User Reviews
5
Snickerdoodle Cookies
Description
The Snickerdoodle Cookies recipe starts with creaming unsalted butter and granulated sugar, incorporating eggs, milk, and vanilla for moisture and flavor. The dry ingredients include all-purpose flour, cream of tartar, baking soda, and salt, producing a characteristic chewy but tender texture with a mild tang from the cream of tartar. The dough is chilled to firm the butter, preventing excessive spreading during baking.
The cookies are rolled into balls, coated in a cinnamon and sugar mixture, then baked at 350°F until just set. Baking time can be adjusted for softer or crisper results. Cooling briefly on the baking sheet before transferring preserves their shape and texture. These cookies offer a warm cinnamon aroma with a buttery, slightly tangy interior.
Snickerdoodles are ideal for cookie jars or gift boxes due to their shelf stability when stored airtight for one to two weeks. The dough can be prepared several days in advance or frozen in dough ball form, allowing flexible baking schedules. Adjust baking time accordingly for frozen or chilled dough.
Ingredients
- 1 cup butter 2 sticks, unsalted, softened
- 1 ½ cup granulated sugar
- 2 egg room temperature, large
- 2 Tablespoons milk
- 1 teaspoon vanilla
- 2 ¾ cup all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- In a large mixing bowl, beat together butter and sugar until fluffy. Then add eggs, milk and vanilla and beat until creamy.
- In a different medium bowl, whisk together flour, cream of tartar, baking soda and salt.
- Gradually add dry ingredients to butter mixture and beat until creamy.
- Cover and chill dough for at least 30 minutes for best results.
- Preheat oven to 350 degrees Fahrenheit.
- Line baking sheets with parchment paper or silicone mat and set aside.
- Combine sugar and cinnamon in a small bowl while oven is preheating.
- Using a cookie dough scoop or Tablespoon scoop dough out and roll into a ball.
- Place cookie dough ball into sugar and cinnamon mixture and roll to coat. Place on prepared baking sheet.
- Place pan in preheated oven at 350 degrees Fahrenheit and bake for 8-101 minutes or until slightly set int he center for a soft cookie, bake longer if you want a crisp cookie.
- Remove from oven and let cool for 2 minutes on baking sheet and then place onto wire rack to cool.
- Store in airtight container.
Notes
- Use room-temperature eggs to help mix the dough evenly.
- Soften butter by leaving it out for at least 30 minutes before starting.
- Chill the dough for at least 30 minutes to reduce spreading and improve texture.
- Store baked cookies in an airtight container to keep fresh for 1-2 weeks.
- Dough can be made 2-3 days ahead; chilled or frozen dough balls may require longer baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 63mg | 3% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 134IU | 3% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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