Baking these chewy snickerdoodle cookies is like wrapping yourself in a warm, cinnamon-sugar hug. Perfectly soft in the center with a slightly crisp edge, they’re a timeless treat that’s impossible to resist. Let’s dive into making these delightful cookies that are sure to become a staple in your baking repertoire.
Why This Recipe Works
- The combination of cream of tartar and baking soda gives these cookies their signature tangy flavor and chewy texture.
- Rolling the dough in cinnamon sugar before baking creates a deliciously spiced crust.
- Chilling the dough ensures the cookies don’t spread too much, keeping them thick and chewy.
- Using a mix of brown and white sugar adds depth of flavor and moisture.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 tablespoons granulated sugar + 1 tablespoon cinnamon for rolling
Equipment Needed
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Instructions
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. This ensures your cookies have that classic snickerdoodle taste and texture. Tip: Sifting the dry ingredients can help avoid lumps in your dough.
Step 2: Cream the Butter and Sugars
Using a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. This step is crucial for creating a soft, chewy cookie.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, then mix in the vanilla extract. Make sure each egg is fully incorporated before adding the next to ensure a smooth, homogenous dough.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
Step 5: Chill the Dough
Cover the dough and chill in the refrigerator for at least 1 hour, or up to 24 hours. Chilling the dough helps prevent the cookies from spreading too much during baking, ensuring they stay thick and chewy.
Step 6: Preheat and Prepare
Preheat your oven to 350°F and line baking sheets with parchment paper or silicone mats. In a small bowl, mix together the 3 tablespoons granulated sugar and 1 tablespoon cinnamon for rolling the dough balls.
Step 7: Bake to Perfection
Roll tablespoon-sized portions of dough into balls, then roll each in the cinnamon-sugar mixture. Place on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips and Tricks
For the chewiest cookies, slightly underbake them by removing them from the oven when the edges are set but the centers still look a bit underdone. They’ll continue to cook on the baking sheet out of the oven. If you prefer a crisper cookie, bake for an additional 1-2 minutes. Always use room temperature eggs and butter for the best texture. For an extra flavor boost, try adding a pinch of nutmeg or allspice to the cinnamon-sugar coating.
Recipe Variations
- Add 1/2 cup of chopped pecans or walnuts to the dough for a crunchy texture.
- Swap out the vanilla extract for almond extract for a different flavor profile.
- Mix in 1/2 cup of white chocolate chips or butterscotch chips for a sweet twist.
- For a festive touch, add 1/2 teaspoon of pumpkin pie spice to the dough along with the dry ingredients.
Frequently Asked Questions
Can I make these cookies without cream of tartar?
While cream of tartar is a key ingredient in traditional snickerdoodles, you can substitute it with 2 teaspoons of lemon juice or vinegar for a similar tangy flavor. However, the texture might be slightly different.
How do I store these cookies?
Store the cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. Just thaw at room temperature before serving.
Can I use margarine instead of butter?
Butter is recommended for the best flavor and texture, but margarine can be used in a pinch. Keep in mind that the cookies may spread more and have a slightly different taste.
Summary
These chewy snickerdoodle cookies are a cinnamon-sugar lover’s dream, with a perfect balance of soft centers and crisp edges. Easy to make and even easier to eat, they’re sure to be a hit with family and friends alike.