Soft and Chewy Snickerdoodles
When it comes to classic cookies, few are as beloved as the Soft and Chewy Snickerdoodles. These treats are a delightful combination of soft, pillowy texture and a warm, comforting cinnamon-sugar flavor that dances on your taste buds. Whether you’re baking for a special occasion or just to satisfy a craving, these snickerdoodles will quickly become a favorite in your household. The secret to their perfect texture lies in the balance of ingredients and the baking method, ensuring that each bite is as dreamy as the last.
Why This Soft and Chewy Snickerdoodles Stands Out
What sets these Soft and Chewy Snickerdoodles apart from the rest? It’s all about the texture and flavor! The use of cream of tartar gives these cookies their iconic tang and chewy consistency, while the generous dose of cinnamon adds warmth and nostalgia. These cookies are rolled in a cinnamon-sugar mixture before baking, creating a sweet crust that contrasts beautifully with the soft interior. Plus, they’re quick to whip up, making them a fantastic choice for both novice and experienced bakers alike.
Ingredient List
- 2 cups (330g) all-purpose flour: This forms the base of your cookies.
- 2 teaspoons cream of tartar: Essential for that classic snickerdoodle flavor and chewiness.
- 1 teaspoon baking soda: Helps the cookies rise and achieve their soft texture.
- 0.25 teaspoon salt: Enhances the sweetness and balances flavors.
- 1 cup (227g) unsalted butter, at room temperature (2 sticks): Provides richness and moisture.
- 1.5 cups (298g) granulated sugar: Sweetness and a hint of caramelization.
- 2 eggs: Binds the ingredients together and adds moisture.
- 1 teaspoon vanilla extract: Adds depth of flavor.
- 3 tablespoons granulated sugar: For rolling the cookies.
- 1 tablespoon cinnamon: The signature spice that gives snickerdoodles their unique flavor.
Must-Have Equipment
- Mixing bowls: For combining your ingredients.
- Electric mixer: For creaming butter and sugar.
- Measuring cups and spoons: Precision is key in baking.
- Baking sheets: To spread the cookies out while they bake.
- Parchment paper: Helps prevent sticking and ensures even baking.
Build Soft and Chewy Snickerdoodles Step by Step
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. This step is essential for evenly distributing the leavening agents.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Make sure everything is well combined.
Step 5: Incorporate Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep your cookies soft.
Step 6: Prepare Cinnamon-Sugar Mixture
In a small bowl, mix together the granulated sugar and cinnamon. This will be used to coat the cookies.
Step 7: Shape the Cookies
Using a cookie scoop or your hands, form the dough into balls about 1.5 inches in diameter. Roll each ball in the cinnamon-sugar mixture until well coated.
Step 8: Bake
Place the coated cookie balls on a lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Soft and Chewy Snickerdoodles warm or at room temperature!
Easy Ingredient Swaps
- Coconut oil: Use as a dairy-free alternative to butter.
- Brown sugar: Substitute some or all of the granulated sugar for a richer flavor.
- Gluten-free flour: Swap out all-purpose flour with a gluten-free blend for a gluten-free version.
- Egg substitute: Use flaxseed meal or applesauce for a vegan option.
Learn from These Mistakes
- Using cold butter: Always ensure your butter is at room temperature for the best texture.
- Overmixing the dough: This can lead to tough cookies; mix until just combined.
- Not chilling the dough: If your dough is too soft, chilling it for 30 minutes can help with shaping.
- Skipping the cinnamon-sugar roll: This step is crucial for that signature snickerdoodle flavor.
Keep-It-Fresh Plan
To keep your Soft and Chewy Snickerdoodles fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing the cookie dough before baking. Simply scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer-safe bag. You can bake them straight from the freezer; just add a couple of minutes to the baking time!
Soft and Chewy Snickerdoodles Q&A
Can I add nuts to my snickerdoodles?
Absolutely! Chopped walnuts or pecans would add a delightful crunch to your Soft and Chewy Snickerdoodles.
What makes snickerdoodles chewy?
The combination of cream of tartar and the proper ratio of fat to flour creates that chewy texture that snickerdoodles are known for.
Can I make these cookies ahead of time?
Yes, you can prepare the dough in advance and refrigerate or freeze it. Just remember to let it come to room temperature before baking for the best results.
What should I do if my cookies spread too much?
If your cookies spread excessively, try chilling the dough before baking, and make sure your butter is not too soft when you start mixing.
Ready to Cook?
Now that you have the recipe and all the tips for making the perfect Soft and Chewy Snickerdoodles, it’s time to gather your ingredients and get baking! These cookies are sure to bring a smile to your face and warmth to your home. Enjoy the delightful aroma as they bake, and don’t forget to share (if you can resist eating them all yourself)! Happy baking!
Soft and Chewy Snickerdoodles
Ingredients
Equipment
Method
- Step 1: Preheat Your Oven - Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- Step 2: Combine Dry Ingredients - In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. This step is essential for evenly distributing the leavening agents.
- Step 3: Cream Butter and Sugar - In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
- Step 4: Add Eggs and Vanilla - Beat in the eggs one at a time, followed by the vanilla extract. Make sure everything is well combined.
- Step 5: Incorporate Dry Ingredients - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep your cookies soft.
- Step 6: Prepare Cinnamon-Sugar Mixture - In a small bowl, mix together the granulated sugar and cinnamon. This will be used to coat the cookies.
- Step 7: Shape the Cookies - Using a cookie scoop or your hands, form the dough into balls about 1.5 inches in diameter. Roll each ball in the cinnamon-sugar mixture until well coated.
- Step 8: Bake - Place the coated cookie balls on a lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Step 9: Cool and Enjoy - Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Soft and Chewy Snickerdoodles warm or at room temperature!
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze the cookie dough before baking for longer storage.
- Chill the dough if it’s too soft for easier shaping.
