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Indulge in the irresistible charm of **Soft and Chewy Snickerdoodle Cookies**, a timeless classic that brings warmth and joy to any occasion. These beloved treats are celebrated for their distinctive tangy flavor, incredibly tender texture, and a generous, sparkling coating of cinnamon sugar. Far from complicated, this easy snickerdoodle recipe allows you to whip up a batch quickly, without the need for chilling the dough, making it perfect for those spontaneous baking cravings. Whether you’re a seasoned baker or just starting, these homemade snickerdoodles are guaranteed to be a crowd-pleaser, enchanting cookie lovers of all ages with every delightful bite. Discover the simple secrets to baking the best snickerdoodle cookies that are both thick and perfectly spiced.
Snickerdoodles hold a special place in the hearts of many, evoking nostalgic memories of childhood and cozy kitchen aromas. Originating in New England, these sugar cookies with a twist stand out due to their unique ingredient: cream of tartar. This unassuming component is the magic behind their signature tangy taste and remarkably soft, chewy interior, which contrasts beautifully with their slightly crispy, cinnamon-sugar exterior. Unlike many cookie varieties, the charm of snickerdoodles lies in their straightforward preparation, making them an ideal choice for last-minute desserts or a comforting snack. Prepare to be amazed at how quickly you can create these perfect cinnamon sugar cookies, ready to be enjoyed with a cup of coffee, tea, or a glass of milk.
Crafting Your Perfect Snickerdoodle Cookies: A Step-by-Step Guide
Baking delicious snickerdoodle cookies from scratch is a rewarding experience, and with this detailed guide, you’ll achieve bakery-quality results every time. We’ll walk through each stage, ensuring your soft and chewy snickerdoodles are nothing short of perfection.
Step 1: The Art of Mixing Your Dough
The foundation of any great cookie lies in its dough. For these incredible Snickerdoodle Cookies, you can opt for the convenience of a stand mixer equipped with a paddle attachment, or the versatility of an electric handheld mixer. Begin by creaming together the softened butter and granulated sugar until the mixture is light, fluffy, and visibly pale. This step is crucial as it incorporates air, contributing to the cookies’ light and tender texture. Ensure your butter is at room temperature for optimal creaming. Next, gently mix in the large eggs, one at a time, followed by the aromatic vanilla extract. Scrape down the sides of your bowl thoroughly to ensure all ingredients are well combined. Finally, gradually add the dry ingredients: all-purpose flour, a touch of cornstarch (for extra tenderness), the essential cream of tartar, baking soda, and a pinch of salt. Mix on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 2: Portioning and Rolling for Consistent Perfection
Consistency is key for evenly baked cookies. For the ideal size for these soft and chewy snickerdoodles, I highly recommend using a #24 cookie scoop, which holds approximately 3 tablespoons of dough. This ensures each cookie bakes uniformly and delivers a satisfying bite. Once scooped, gently roll each portion of dough into a smooth ball between your palms. The next crucial step is to roll these dough balls thoroughly in the prepared cinnamon-sugar mixture. Make sure each ball is fully coated, as this creates the signature crunchy exterior and adds that quintessential spiced sweetness. Place the coated dough balls onto parchment-lined baking sheets, leaving at least 2 inches of space between each cookie to allow for spreading during baking. Adequate spacing prevents the cookies from baking into each other, ensuring beautifully round and distinct snickerdoodle cookies.
Step 3: Baking to Golden Perfection
Preheat your oven to 350°F (175°C). This optimal temperature ensures the cookies bake through without drying out. The baking time for these snickerdoodle cookies is relatively short, typically between 11-13 minutes. You’ll know they’re perfectly baked when their edges begin to turn a delicate golden brown, while the centers still appear soft and slightly undercooked. This slight underbaking is the secret to their wonderfully soft and chewy texture. Avoid overbaking at all costs, as this will result in dry, crumbly cookies that lose their signature chewiness. Keep a close eye on them, as oven temperatures can vary, and doneness can happen quickly.
Step 4: The Finishing Touch
Once the cookies emerge from the oven, they will be soft and pliable. While still hot, use a small rubber spatula or the back of a spoon to gently reshape any cookies that may have spread imperfectly, coaxing their edges into a perfectly round form. This quick trick enhances their visual appeal. For an extra boost of flavor and texture, immediately sprinkle the tops of the hot cookies with a little more of the cinnamon sugar mixture. The residual heat will help the sugar adhere and create an even more pronounced cinnamon-sweet crust. Allow the cookies to cool on the baking sheets for at least 10 minutes before transferring them to a wire rack to cool completely. This crucial cooling period on the baking sheet helps them set and prevents them from breaking. Then, prepare to savor these delectable homemade snickerdoodles!
Snickerdoodle FAQs: Your Questions Answered
Does snickerdoodle cookie dough need to chill?
One of the best features of this particular recipe for Soft and Chewy Snickerdoodle Cookies is that the dough does not require chilling. Unlike many other cookie recipes where chilling is essential for preventing spread or developing flavor, this no-chill snickerdoodle dough is ready to bake immediately. This makes these cookies a fantastic choice when you’re short on time or simply can’t wait to enjoy fresh-baked treats. The precise balance of ingredients ensures they hold their shape beautifully even without refrigeration.
What size cookie scoop should I use for snickerdoodles?
For consistent results and perfectly sized snickerdoodles, I find that a #24 cookie scoop is ideal. This size typically holds about 3 tablespoons of dough, which is my preferred measure for many of my cookie recipes. Using a scoop ensures that each cookie is uniform, leading to even baking and a professional-looking batch. If you don’t have a #24 scoop, you can use a measuring tablespoon and estimate, but a scoop truly makes the process effortless and the outcome superior.
What is the best way to store Snickerdoodle Cookies to keep them fresh?
To maintain the soft and chewy texture of your snickerdoodle cookies, proper storage is essential. Once completely cooled, store the cookies in an airtight container or a high-quality zip-top bag at room temperature. When stored correctly, these delicious cookies will remain fresh and delightful for up to 3 days. For best results, avoid placing them in the refrigerator, as this can alter their texture and dry them out.
Can I freeze Snickerdoodle Cookies?
Absolutely! Snickerdoodle Cookies freeze exceptionally well, making them perfect for meal prepping desserts or for enjoying freshly baked cookies anytime. To freeze baked cookies, first arrange them in a single layer on a baking sheet. Place the baking sheet in the freezer for at least an hour, or until the cookies are firm. This step, known as “flash freezing,” prevents them from sticking together. Once firm, transfer the frozen cookies to an airtight container or a heavy-duty zip-top freezer bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply remove the desired number of cookies from the freezer and let them thaw at room temperature for 3-4 hours or overnight before serving. They’ll taste almost as good as freshly baked!
Favorite Tools for Perfect Snickerdoodle Cookies
Achieving consistently perfect snickerdoodle cookies is easier with the right baking tools. Here are some of my favorite essentials that make the process smoother and more enjoyable:
Baking Tip: Weigh Your Ingredients for Consistent Results!
For truly consistent and professional-level baking results, I cannot stress enough the importance of using a kitchen scale to weigh your ingredients rather than relying on volume-based measuring cups. Weighing ingredients in grams is the most accurate way to bake, eliminating discrepancies that can arise from how flour is sifted or packed. This precision will give you more consistent results with all your recipes and a significantly better success rate, every single time. As an added bonus, using a scale often means fewer measuring utensils to wash, leading to easier cleanup! I provide gram measurements in all my recipes, and this is the kitchen scale I personally love and use in my kitchen.
Expert Tips for Baking the Best Snickerdoodle Cookies
Creating the ultimate soft and chewy snickerdoodle cookies involves a few key elements that elevate them from good to truly exceptional. Follow these expert tips to ensure your homemade snickerdoodles are absolutely perfect:
- The Magic of Cream of Tartar – This ingredient is non-negotiable for authentic snickerdoodles. Cream of tartar, an acidic salt, is what imparts that unique, subtle tangy flavor that distinguishes snickerdoodles from regular sugar cookies. More than just flavor, it reacts with the baking soda to create the perfect leavening, contributing significantly to the thick, soft, and remarkably chewy texture that we all adore. Don’t skip it; it’s the secret to their characteristic taste and delightful mouthfeel.
- The Signature Cinnamon Sugar Coating – The generous roll in cinnamon and granulated sugar before baking is what gives snickerdoodle cookies their iconic, slightly crunchy exterior and aromatic spice. To achieve the best coating, ensure your dough balls are evenly covered, pressing gently if needed. For an extra touch of sweetness, a more intense cinnamon flavor, and a beautiful sparkling finish, I always recommend sprinkling a little more of the cinnamon sugar mixture on top of the cookies immediately after they come out of the oven. The residual heat helps it melt slightly and adhere beautifully.
- The Golden Rule: Don’t Overbake – This is perhaps the most critical tip for achieving perfectly soft and chewy snickerdoodle cookies. Snickerdoodles bake up thick, soft, and incredibly tender, but they can quickly turn dry and crumbly if left in the oven for too long. The key is to remove them from the oven as soon as the edges just begin to set and turn a light golden brown. The centers should still look slightly underbaked or puffy. They will continue to cook and set as they cool on the hot baking sheet, resulting in that desired soft and chewy texture. Trust your instincts and the visual cues; it’s better to slightly underbake than to overbake these delicate treats.
More Irresistible Cookie Recipes You’ll Love
If you’ve fallen in love with these soft and chewy snickerdoodle cookies, you’ll be thrilled to discover more delightful cookie recipes from my kitchen. Each one is crafted to deliver that special homemade touch and guaranteed to satisfy your sweet cravings:
- Bakery-Style Chocolate Chip Cookies: Experience the ultimate classic with a professional touch.
- White Chocolate Pistachio Cookies: A sophisticated blend of sweet white chocolate and earthy pistachios.
- Ginger Molasses Cookie Sandwiches: Spicy, chewy cookies filled with a creamy surprise.
- Peanut Butter Monster Cookies: A hearty, flavorful cookie packed with all your favorites.
- Mini Frosted Sugar Cookies: Small, tender sugar cookies adorned with sweet frosting.
I hope these recipes inspire you to get baking and fill your home with wonderful aromas and delicious treats. Happy baking, and don’t forget to share your creations!
Soft and Chewy Snickerdoodle Cookies
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Ingredients
For the Cookie Dough
- 1 cup (2 sticks or 226g) unsalted butter, at room temperature
- 1½ cup (300g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups (360g) all-purpose flour
- 1 Tablespoon (8g) cornstarch
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cinnamon Sugar Coating
- ¼ cup (50g) granulated sugar
- 1 Tablespoon cinnamon
SHOP INGREDIENTS
Instructions
- Preheat your oven to 350°F (175°C). Prepare two large baking sheets by lining them with parchment paper, which prevents sticking and ensures easy cleanup.
- In the bowl of a stand mixer fitted with a paddle attachment (or using an electric handheld mixer), cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. Stop the mixer and scrape down the sides of the bowl thoroughly with a spatula. Add the eggs one at a time, mixing on low speed until each is fully incorporated. Stir in the vanilla extract until just combined.
- Scrape the bowl again to ensure all ingredients are well mixed. In a separate bowl, whisk together the all-purpose flour, cornstarch, cream of tartar, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients in the mixer bowl. Mix on low speed until all ingredients are just incorporated and no streaks of flour remain. Be careful not to overmix the dough.
- In a small, shallow bowl, combine the additional granulated sugar and cinnamon for the coating. Using a #24 cookie scoop (approximately 3 Tablespoons), portion out the cookie dough. Roll each scoop of dough into a smooth ball between your palms, then roll it generously in the cinnamon sugar mixture until completely coated on all sides.
- Place the coated cookie dough balls onto the prepared baking sheets, ensuring they are spaced at least 2 inches apart to allow for proper spreading during baking.
- Bake in the preheated oven at 350°F (175°C) for 11-13 minutes. The cookies are done when their edges are lightly golden brown, and the centers still appear soft and slightly puffy. Remember, do not overbake!
- As soon as the cookies come out of the oven, if desired, gently reshape any irregular cookies by pushing their edges inwards with a small rubber spatula to create a perfect round shape. For an extra touch of flavor, immediately sprinkle the hot cookies with any remaining cinnamon sugar mixture. Allow them to cool on the baking sheets for at least 10 minutes before transferring them to a wire rack to cool completely. Enjoy your perfect Soft and Chewy Snickerdoodle Cookies!
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I’m Rachel
I’m the dessert lover, recipe developer, and content creator behind Sweet Kitchen Cravings. Here you’ll find classic yet special recipes that are sure to impress your loved ones!
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