Snickerdoodles
Indulge in the warm, cinnamon-sugar goodness of snickerdoodles, a classic cookie that brings comfort and joy with every bite. These soft and chewy treats are perfect for sharing with friends and family or enjoying with a cup of coffee. With their signature crackled tops and deliciously spiced flavor, snickerdoodles are a timeless favorite that never goes out of style.
Ingredients
- 2 3/4 cups all-purpose flour
- 2 tsp 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 tsp vanilla extract
- 3 tbsp sugar (for rolling)
- 3 tsp ground cinnamon (for rolling)
Servings and Cooking Time
This recipe yields approximately 24 cookies. Preparation time is about 15 minutes, with a cooking time of 10-12 minutes.
Nutritional Value
Each serving (1 cookie) contains approximately:
– Calories: 120
– Total Fat: 6g
– Saturated Fat: 4g
– Carbohydrates: 15g
– Sugars: 8g
– Protein: 1g
This nutritional information is based on a single cookie.
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C).
- In a bowl, combine flour, cream of tartar, baking soda, and salt; whisk to blend.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing until combined.
- In a small bowl, mix the remaining sugar and cinnamon for rolling.
- Form dough into 1-inch balls and roll in the cinnamon-sugar mixture.
- Place the balls on ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden and tops are cracked.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Alternative Ingredients
If you prefer a gluten-free option, you can substitute all-purpose flour with a gluten-free flour blend. You can also use coconut oil instead of butter for a dairy-free version.
Serving and Pairings
Snickerdoodles are delightful on their own but pair wonderfully with a glass of milk, coffee, or hot cocoa. They also make a great addition to dessert platters for gatherings.
Storage and Reheating
Store snickerdoodles in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. To reheat, simply warm in the oven for a few minutes until soft.
Cooking Mistakes
- Overmixing the dough can make cookies tough.
- Using cold butter can lead to flat cookies; ensure it’s softened.
- Not measuring flour correctly can affect texture; spoon it into the measuring cup.
- Skipping the cream of tartar can change the cookie’s signature taste.
- Not spacing cookies adequately can cause them to merge while baking.
Helpful Tips
- Chill the dough for 30 minutes for thicker cookies.
- Experiment with different spices like nutmeg for a unique flavor.
- For a caramel twist, add chocolate chips or caramel bits.
- Always preheat the oven for even baking.
FAQs
What makes snickerdoodles different from regular sugar cookies?
Snickerdoodles are distinguished by the addition of cream of tartar, which gives them a unique flavor and texture. The cinnamon-sugar coating also sets them apart visually and taste-wise from regular sugar cookies.
Can I use brown sugar instead of white sugar?
Yes, using brown sugar will add a richer flavor and moisture. However, it may change the texture slightly, making the cookies chewier.
How should I store leftover snickerdoodles?
Store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a sealed container.
Can I make snickerdoodles ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days or freeze it for up to 3 months. Just roll and bake when ready.
Why do my snickerdoodles flatten out?
Flattening can occur if the dough is too warm or if you used melted butter. Ensure the butter is softened, not melted, and chill the dough if necessary.
Conclusion
Snickerdoodles are a delightful treat that combines simplicity with irresistible flavor. Their cinnamon-sugar coating and soft texture make them a favorite for cookie lovers of all ages. Whether enjoyed fresh from the oven or as a sweet snack throughout the week, these cookies are sure to please everyone.
Snickerdoodles
Ingredients
- 2 3/4 cups all-purpose flour
- 2 tsp 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 tsp vanilla extract
- 3 tbsp sugar for rolling
- 3 tsp ground cinnamon for rolling
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine flour, cream of tartar, baking soda, and salt; whisk to blend.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing until combined.
- In a small bowl, mix the remaining sugar and cinnamon for rolling.
- Form dough into 1-inch balls and roll in the cinnamon-sugar mixture.
- Place the balls on ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden and tops are cracked.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
