why make this recipe
Soft and chewy snickerdoodle cookies are a classic treat that brings warmth and comfort. Their delightful combination of cinnamon and sugar makes them perfect for sharing with friends and family. They are easy to make and come together quickly, making them a great choice for both experienced bakers and beginners.
how to make Soft and Chewy Snickerdoodle Cookies
Ingredients:
- 2 cups sugar
- 1 cup softened butter
- 2 eggs
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar
- 3 teaspoons cinnamon
Directions:
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, cream together 2 cups of sugar, the softened butter, and the eggs.
- Add the flour, cream of tartar, baking soda, and salt. Mix until everything is well blended.
- In a shallow plate or bowl, combine 1/4 cup of sugar and the cinnamon.
- Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture.
- Place the coated dough balls several inches apart on ungreased cookie sheets.
- Bake for 8-10 minutes or until the cookies are firm.
- Enjoy your cookies!
how to serve Soft and Chewy Snickerdoodle Cookies
These cookies are best served warm, right out of the oven. You can place them on a plate for sharing, or enjoy them with a glass of milk or a cup of hot chocolate. They are also delicious when cooled and stored in a cookie jar for a sweet treat any time of day.
how to store Soft and Chewy Snickerdoodle Cookies
Store the cookies in an airtight container to keep them fresh. They can last for several days at room temperature. For longer storage, you can freeze them. Just make sure to let them cool completely before placing them in a freezer-safe bag or container.
tips to make Soft and Chewy Snickerdoodle Cookies
- Make sure your butter is softened, not melted. This helps create a nice texture.
- Don’t overbake the cookies. They should look slightly underbaked so they remain chewy.
- If you want a stronger cinnamon flavor, you can increase the amount of cinnamon in the sugar mixture.
variation (if any)
You can add chocolate chips or nuts to the dough for a twist on the classic recipe. Just make sure not to overmix when adding these extras, so the cookies stay soft and chewy.
FAQs
1. Can I use brown sugar instead of white sugar?
Yes, using brown sugar will give the cookies a slightly different flavor and a chewier texture.
2. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to a few days before baking. Just let it sit at room temperature for a bit before rolling and baking.
3. What should I do if my cookies spread too much while baking?
If your cookies spread too much, try chilling the dough for 30 minutes before baking. This will help them hold their shape better in the oven.
Soft and Chewy Snickerdoodle Cookies
Ingredients
Cookie Dough
- 2 cups sugar Divided: 2 cups for the dough, plus 1/4 cup for rolling.
- 1 cup softened butter Ensure it is softened, not melted.
- 2 units eggs Large eggs are preferable.
- 2.5 cups all-purpose flour Can substitute with a gluten-free blend if necessary.
- 2 teaspoons cream of tartar Helps provide the classic texture.
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Cinnamon Sugar Coating
- 1/4 cup sugar
- 3 teaspoons cinnamon Adjust for a stronger flavor if desired.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, cream together 2 cups of sugar, the softened butter, and the eggs.
- Add the flour, cream of tartar, baking soda, and salt. Mix until well blended.
- In a shallow plate or bowl, combine 1/4 cup of sugar and the cinnamon.
- Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture.
- Place the coated dough balls several inches apart on ungreased cookie sheets.
Baking
- Bake for 8-10 minutes or until the cookies are firm.
- Enjoy your cookies warm, right out of the oven.