Soft and buttery snickerdoodles are the perfect cookies for any sweet tooth! They are rich, fluffy, and coated in a delightful cinnamon-sugar mix.
There’s something extra cozy about biting into these treats. I can never resist a warm one right out of the oven—it’s like a hug in cookie form! 🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for structure. If you’re gluten-free, you can use a 1:1 gluten-free flour blend instead.
Unsalted Butter: Always use unsalted for better control over the cookie’s saltiness. If you’re out of butter, coconut oil or a vegan butter substitute can work nicely, but the texture may differ slightly.
Cream of Tartar: This gives snickerdoodles their signature tang and helps them rise. If you don’t have it, you can substitute 1/2 teaspoon of baking powder, but the flavor will change a bit.
Granulated Sugar: This sweetens and helps with that crisp exterior. You can replace some with brown sugar for a deeper flavor, if desired.
How Do I Cream Butter and Sugar Properly?
Creaming butter and sugar is an important step for achieving that soft and chewy texture. It’s all about incorporating air into the mixture.
- Start with softened butter at room temperature—this allows for easy mixing.
- Use an electric mixer on medium speed for about 3-4 minutes until the mixture is light and fluffy.
- This creates air pockets that will keep the cookies tender as they bake. Don’t rush this step—it’s key!
Why Should I Roll Cookies in Cinnamon Sugar?
Rolling the cookie dough balls in cinnamon sugar creates a delightful crispy coating. This enhances the flavor and provides that classic snickerdoodle experience.
- Make sure to completely coat the cookie balls so every bite is full of flavor.
- You can adjust the cinnamon to sugar ratio according to your taste. More cinnamon gives a stronger punch!
Soft & Buttery Snickerdoodles
Ingredients You’ll Need:
For the Cookies:
- 2 Âľ cups (345g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ÂĽ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
For the Cinnamon Sugar Coating:
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delightful cookie recipe will take about 15 minutes of prep time and 10-12 minutes of baking time. You’ll want to let the cookies rest for about 5 minutes after baking, so total time will be around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). While the oven is heating, line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, sift together the flour, baking soda, cream of tartar, and salt. This helps to combine everything evenly and makes sure there are no lumps! Set this bowl aside for now.
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat this creamy mixture until it’s light and fluffy—this will take about 3-4 minutes. The air incorporated here is essential for that soft texture!
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, making sure to mix well after each addition. Then stir in the vanilla extract for that sweet aroma and flavor. You’re creating a delicious, creamy base!
5. Combine the Dry and Wet Ingredients:
Now, gradually add the dry ingredients you mixed earlier into the wet ingredients. Mix just until everything is combined—be careful not to overmix to keep those cookies tender and soft!
6. Prepare the Cinnamon Sugar Coating:
In a small bowl, combine the 3 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon. This mix adds that delicious flavor and pretty coating to your cookies!
7. Shape the Cookie Dough:
Using a medium cookie scoop or 1 tablespoon, scoop out portions of the dough and roll each one into a ball with your hands.
8. Coat in Cinnamon Sugar:
Roll each dough ball in the cinnamon sugar mixture until thoroughly coated. This gives your snickerdoodles their signature sweet and spicy flavor!
9. Bake the Cookies:
Place the cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 9-11 minutes or until the edges are set. The centers should still be soft to keep that chewy texture!
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes. This will help them set before you transfer them to a wire rack to cool completely. Enjoy your soft, buttery snickerdoodles fresh or store them in an airtight container for later!
Can I Use a Different Type of Flour?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend, but make sure it’s a 1:1 substitute to maintain the right texture. For a healthier option, you can also use whole wheat flour, though the cookies may be slightly denser.
How Should I Store Leftover Snickerdoodles?
To keep your snickerdoodles fresh, store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to place parchment paper between layers to prevent sticking!
What if My Cookies Spread Too Much During Baking?
If your cookies spread too much, it may be due to using melted butter instead of softened butter. Ensure your butter is at room temperature before creaming it with sugar. Additionally, chilling the dough for about 30 minutes before baking can help reduce spreading.
Can I Add Other Mix-ins?
Absolutely! Feel free to add in chocolate chips, nuts, or even dried fruit for a twist on the classic flavor. Just don’t overwhelm the dough—stick to about 1 cup of mix-ins to keep the cookie’s structure intact!
