Who doesn’t love a Snickerdoodle? A truly good Snickerdoodle has to have a good chew with loads of cinnamon-sugary goodness. No tasteless, dry as sawdust, hockey pucks allowed! And don’t even get me started on the story bought ones. They are often so overly sweet they make your teeth ache! What if I told you that making a delectable Snickerdoodle cookie is one of the easiest cookies you can bake up at home that uses basic ingredients and one secret ingredient that produces the best cookies you’ve ever baked up. I bet you probably have the secret ingredient hiding in the back of your spice drawer.
What’s this secret ingredient that produces utterly delectable Snickerdoodle’s you ask? Cream of Tartar. It’s the secret ingredient that produces that great chewy cookie we all crave. Go on, go dig out that can of Cream of Tartar in the back of your spice drawer. Brush off the dust from the top of the can, because you are going to need it to make these delicious cookies. Cream of Tartar doesn’t go bad. As long as it’s been stored in a dry environment it should be good to go. So even if that can in your spice drawer is older than your first born, don’t toss it out, it’s still good to go.
Start by combining 3 tablespoons sugar with 1½ teaspoons cinnamon in a small bowl. Set aside.
Preheat oven to 400℉.
Place silpat liners or parchment paper on cookie sheets. Set aside.
Place sugar and softened butter in the bowl of a stand mixer. Blend on high speed until creamed together and mixture is light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl as needed.
Good To Know: Creaming together the butter and sugar before adding any of the other ingredients will produce a softer crumb and fluffier, chewy cookie.
Reduce speed to low and add the eggs one at a time, then add vanilla. Mix until well combined.
Slowly add the dry ingredients; flour (a cup at a time), the Cream of Tartar, baking soda, and salt.
Increase speed to medium and mix until fully incorporated, scraping down the sides of the bowl as needed.
Use a cookie scoop to form 1½ inch balls of dough.
TIP: If dough is too soft to work with, place it in the fridge for 30 minutes before forming it into balls.
Roll dough balls in the reserved cinnamon sugar mixture to coat the balls of dough completely.
Place dough balls on a cookie sheet 2 inches apart.
Bake for 10-12 minutes until the edges just start to brown. Centers should still look doughy, don’t over cook them.
TIP: Cookies will flatten out a bit as they cool. If you want thicker cookies, use a spatula to gently push the edges of the cookies towards the center as soon as they come out of the oven.
Remove cookies from the oven and allow them to cool for 2-3 minutes on the cookie sheet.
Using a spatula, transfer cookies to a cooling rack and allow them to cool completely.
Once completely cooled, store cookies in a covered container for up to 2-3 days.
This classic Snickerdoodle recipe has withstood the test of time. It’s the one I reach for over and over. Instead of just mixing all the ingredients together, creaming the sugar and butter together first, produces a delectably soft and chewy cookie. They never last more than a day or so.
With school starting up soon, bake up a batch for the kids so they can enjoy them with a tall cold glass of milk when they get home from school. They are so much better than anything you can buy at the grocery store! These cookies will disappear oh so very fast…guaranteed!
Snickerdoodle’s
Equipment
- stand mixer
- Silpat liners or parchment paper
- cookie sheets
Ingredients
- 1½ cups white sugar
- 2 sticks butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 2¾ cups flour
- 2 tsp Cream of Tartar
- 1½ tsp baking soda
- ½ tsp salt
Cinnamon Sugar Coating:
- 3 tbsp sugar
- 1½ tsp ground cinnamon
Instructions
Make Cinnamon Sugar Coating:
- Combine 3 tablespoons sugar with 1½ teaspoons cinnamon in a small bowl. Set aside.
Make Cookie Dough:
- Preheat oven to 400℉.
- Place silpat liners or parchment paper on cookie sheets. Set aside.
- Place sugar and softened butter in the bowl of a stand mixer.
- Blend on high speed until creamed together and mixture is light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl as needed.
- Reduce speed to low and add eggs one at a time, then add vanilla. Mix until well combined.
- Slowly add the dry ingredients; flour (a cup at a time), the Cream of Tartar, baking soda, and salt.
- Increase speed to medium and mix until fully incorporated, scraping down the sides of the bowl as needed.
- Use a cookie scoop to form 1½ inch balls of dough.
- Roll dough balls in the reserved cinnamon sugar mixture to coat the balls of dough completely.
- Place dough balls on a cookie sheet 2 inches apart.
- Bake for 10-12 minutes until the edges just start to brown. Centers should still look doughy, don't over cook them.
- Remove from oven and allow cookies to cool for 2-3 minutes on the cookie sheet.
- Using a spatula, transfer cookies to a cooling rack and allow them to cool completely.
- Once completely cooled, store cookies in a covered container for up to 2-3 days.
Did You Make This?
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Colossians 3:17
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