My snickerdoodles are always a fan favorite. Every time there is a special event, I bake this snickerdoodle recipe, and they always come out perfect! Everyone makes classic cookies like chocolate chip or peanut butter. Stand out from the crowd and try this recipe. Also, please let me know your thoughts. Enjoy your homemade cookies!
Step 1: Wet Ingredients
PREHEAT OVEN TO 400° Faranheit
For the fastest incorporation of butter and sugar, I first cube the 1 cup of butter before adding it to the mixer. I then add the 1 1/2 cups sugar and 1 teaspoon vanilla extract. Mix until creamy, and add my 2 eggs. I crack my eggs in a separate bowl to save my dough from any shells. I mix only until I see the egg is incorporated, then stop.
Step 2: Dry Ingredients
Its best to sift the 2 3/4 cups of flour in a separate bowl, then add in the 1 teaspoon baking soda, 2 teaspoons cream of tartar, 1/4 teaspoon salt and whisk together.Â
After that, I slowly pour the dry ingredients into the mixer a little at a time. Once the dry ingredients are combined, stop mixing. You will run the risk of over mixing your, and you want your snickerdoodles to be light and fluffy.
Once I combine my ingredients, I lift the head of the mixer for a texture test. I like to see fluffy and sticking to the paddle. I also scrape the sides and bottom of the bowl with a spatula and do one more quick spin before I’m done.
Step 3: Coat
Grab a Ziploc bag and combine your 3 teaspoons of cinnamon and 4 tablespoons of sugar. I also use a cookie scoop, this is a 1 tbsp size. I don’t roll the snickerdoodles into balls because I like them to be as fluffy as possible.
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My grandmother would just use a bowl for this step, and you can too. However, I find the bag evenly coats the dough without making a mess on my hands. I like to scoop the dough, then drop it into the ziploc bag one or two balls at a time.Â
Once I am done coating all the snickerdoodles, and if I have lots of the mixture left in the bag, I will save the mixture in the bag for next time. I always double check there is no small dough fragments before putting it away.
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Before
AFTER
Step 4: Bake
Once the ball is coated, I like to place the snickerdoodles on a baking sheet at about 2 inches apart. They will flatten and I don’t like trying to cut them apart because it’s a waste of time and it doesn’t look pretty.Â
While the first batch of snickerdoodles is in the oven, I like to make as many balls as possible during the 8-10 minute bake time. When the last batch is in the oven, I do a quick clean up and dish rinse.Â
Before
AFTER
As soon as you take the snickerdoodles out of the oven, you will need to place them on a cooling rack right away. This helps them flatten more, and prevents over-baking.Â
I put either a silicone mat or a piece of parchment paper under the cooling racks, because there tends to be lots of crumbs from the cookies moving.
Once your cookies are completely cooled, it is time to enjoy! I recommend baking them 1 day ahead of your event, because they taste so good on day two. They will last about 1 week stored in an airtight container.
You can also freeze the dough and thaw it out in the fridge, but it should be room temp when you go to coat the cookies so the cinnoman sugar combination sticks better.
Snickerdoodles
Equipment
- Stand Mixer
- Cooling Rack
- Ziplock Bag
- Tablespoon
- teaspoon
- Measuring cups
- Sifter
- Spatula
Ingredients
Wet Ingredients
- 1 cup butter or shortening
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 tsp vanilla extract
Dry Ingredients
- 2 3/4 cups flour
- 2 tsp cream of tarter
- 1 tsp baking soda
- 1/4 tsp salt
Covering Mixture
- 4 tbsp granulated sugar
- 3 tsp cinnamon
Instructions
- Heat oven to 400 Farenheit
- Mix butter and granulated sugar until creamy, then add eggs and vanilla extract.
- In a seperate bowl, sift in the flour, cream of tartar, baking soda, and salt. Then, slowly add the mixture to the wet ingredients. Stop mixing when fully combined.
Coating
- Combine cinnamon and sugar in a ziplock bag and shake the bag until mixed evenly.
- Shape dough into balls and place each into the ziplock bag, 1 or 2 at a time and shake until evenly coated.
Baking
- Remove the balls from the ziplock bag and place them 2 inches apart on a parchment lined baking sheet .
- Bake 8 to 10 minutes and immidiately place on a cooling rack. They will flatten as they cool
Notes
- The size of the cookie will not affect the outcome, but you may need to adjust the baking time accordingly. The minimum size would be 1 inch in diameter for an 8-minute to the 10-minute baking time.
- Shorter baking time calls for chewier cookies. The longer you bake, the crunchier they will be.
- Snickerdoodles are the best to eat at least 1 day after baking.
