Soft and buttery snickerdoodles are the ultimate treat! With their chewy texture and a sprinkle of cinnamon sugar, they’re simply irresistible. Who can resist a warm cookie fresh from the oven?
Every bite feels like a hug! I love making a batch and enjoying them with a glass of milk—such a perfect pairing. You might just eat more than you planned! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies. If you need a gluten-free option, you can substitute it with a gluten-free flour blend.
Cream of Tartar: This gives the snickerdoodles their characteristic flavor and helps with texture. If you don’t have it, you can use 1 teaspoon of lemon juice or vinegar instead. It’s not exactly the same but will work in a pinch!
Butter: I always go for unsalted butter to control the saltiness, but you can use salted butter if that’s what you have. Just reduce the added salt in the recipe a bit. You could also swap in coconut oil for a dairy-free version.
Cinnamon: It’s key to the snickerdoodle flavor! If you’re a cinnamon lover like me, don’t hesitate to add a pinch more. Or try a mix of cinnamon and nutmeg for a warm twist.
How Do You Ensure Soft and Chewy Cookies?
To achieve that soft and chewy texture in your snickerdoodles, follow these simple tips:
- Don’t overbake! Pull the cookies out when the edges are just set, even if the centers look a little soft.
- Chill the dough before baking for at least 30 minutes. This helps prevent spreading and enhances the texture.
- Use room-temperature ingredients, especially the butter, for a better mix and a fluffy outcome.
By keeping these tips in mind, you’ll have beautifully soft snickerdoodles every time! Enjoy the baking process and the delightful aroma wafting through your kitchen!
How to Make Soft & Buttery Snickerdoodles
Ingredients You’ll Need:
For the Cookie Dough:
- 2 ¾ cups (345g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
For Rolling:
- 3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 8-10 minutes for baking, plus time to cool. So, you’ll need around 30 minutes in total to have delicious soft snickerdoodles ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it’s heating up, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. This helps ensure that the ingredients are well combined. Set this mixture 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 on medium speed. Beat until the mixture is light and fluffy, which should take about 2 to 3 minutes.
4. Add Eggs and Vanilla:
Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and mix until combined.
5. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredient mixture to your wet ingredients, mixing on low speed. Do this until just combined—be careful not to overmix, as this can make the cookies tough!
6. Prepare the Cinnamon Sugar Coating:
In a small bowl, mix together the 3 tablespoons of granulated sugar and the 2 teaspoons of ground cinnamon. This will give your cookies their delicious outer layer!
7. Form the Dough Balls:
Using a tablespoon or cookie scoop, scoop out portions of the dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until well coated.
8. Arrange on Baking Sheets:
Place the rolled dough balls on the prepared baking sheets, leaving about 2 inches of space between each one to allow for spreading during baking.
9. Bake the Cookies:
Bake in the preheated oven for 8 to 10 minutes. You want the edges to be set while the centers look soft. Remember, they will continue to cook a bit as they cool!
10. Cool and Enjoy:
After taking them out, let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your warm or cooled soft buttery snickerdoodles!
This recipe will yield wonderfully soft and chewy cookies with a delightful cinnamon sugar coating. Perfect for sharing (or keeping all to yourself)! Happy baking!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine in place of unsalted butter. Just make sure it’s softened to a similar consistency as butter for the best results.
What If I Don’t Have Cream of Tartar?
No worries! If you don’t have cream of tartar, you can substitute it with 1 teaspoon of lemon juice or vinegar. This helps achieve a similar tangy flavor and texture.
How Do I Store Leftover Snickerdoodles?
Store any leftover snickerdoodles in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a sealed bag or container for up to 3 months.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking. Just let it sit at room temperature for about 10-15 minutes before scooping and baking.
