These snickerdoodles a.k.a cinnamon sugar cookies may look plain and ordinary but they really taste irresistibly good. The original snickerdoodles recipe uses cream of tartar and baking soda as leavening agents but this recipe uses baking powder instead. The cookie dough was chilled first for easy handling. It was then shaped into small balls, rolled in cinnamon sugar mixture and then baked for 6-8 minutes, depending on the oven and how crispy you want your cookies to be. They turned out soft and chewy on the inside and crispy on the outside, the way our family like our cookies. They can’t get enough of these wonderful treats. Indulge!

Cooking Tips for Perfect Snickerdoodles

For the best snickerdoodles, pay attention to your butter. It should be softened but not melted. If your butter is too warm, the cookies will spread too much during baking. When mixing your dough, cream the butter and sugar well until it’s light and fluffy. This helps incorporate air, giving the cookies a nice rise. Also, remember to chill the dough. This step is key for controlling the spread. If you’re in a hurry, a 30-minute chill in the fridge can work, but overnight is best. Keep an eye on the cookies while baking since ovens vary. Start checking for doneness at the 6-minute mark. The edges should be set, and the centers might look a little underbaked, which is perfect for that chewy texture. Lastly, let them cool on the baking sheet for a few minutes before transferring to a wire rack. This allows the cookies to firm up without becoming too hard.

Delicious Variations to Try

Snickerdoodles are versatile, so feel free to experiment with different flavors and add-ins. For a twist on the classic, try adding a teaspoon of vanilla extract or almond extract to the dough for a richer flavor. If you want a little extra texture, mix in some chopped nuts like pecans or walnuts. Chocolate lovers can sprinkle in some mini chocolate chips or even swirl in some Nutella after shaping the dough into balls. For a seasonal touch, consider adding pumpkin spice or a bit of grated orange zest for a refreshing citrus note. If you want to make them festive, roll the dough balls in colored sugar instead of cinnamon sugar, especially around the holidays. Each of these variations brings a new dimension to the snickerdoodle, making them even more enjoyable.

Frequently Asked Questions

Can I substitute butter for something else?

If you’re looking for a substitute, you can use margarine or a plant-based butter. Just make sure it’s at room temperature like the recipe calls for, so your cookies turn out soft and chewy.

How should I store leftover snickerdoodles?

Store your snickerdoodles in an airtight container at room temperature for up to a week. If you want them to last longer, pop them in the fridge for up to two weeks, but they might lose some of their initial softness.

Can I make the dough ahead of time?

Yes, you can make the dough in advance and chill it in the fridge. Just wrap it tightly in plastic wrap or a zip-top bag, and it should be good for up to three days.

What should I serve with snickerdoodles?

These cookies pair great with a glass of milk or a cup of hot coffee. They also make a lovely treat to bring to gatherings or to enjoy with friends during a cozy movie night.

What’s the secret to avoiding flat cookies?

Make sure your butter is softened but not melted, and definitely chill your dough before baking. This helps control how much the cookies spread in the oven, keeping them nice and thick.

Snickerdoodles

Liza A

Soft and chewy snickerdoodles are rolled in cinnamon sugar for a delightful sweet and spiced kick. They’re easy to make and irresistible fresh from the oven.

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Prep Time 2 30

Cook Time 24

Total Time 2 54

Course Dessert

Cuisine American

Servings dozen

Calories 210 kcal

Ingredients

2 3/4 cups 360 grams all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup 227 grams unsalted butter, room temperature
1 1/2 cups 300 grams granulated white sugar
2 large eggs
1 teaspoon pure vanilla

Coating:

1/3 cup 66 grams granulated white sugar
2 teaspoons ground cinnamon

Instructions

In a large bowl whisk together the flour, salt, and baking powder.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm (about one to two hours).
Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two (I used three) baking sheets with parchment paper.
Shape the dough into 1 inch (2.5 cm) round balls.
In a large shallow bowl mix together the sugar and cinnamon.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.
Bake the cookies for about 6-8 minutes, or until they are light golden brown and firm around the edges. The centers of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool.
Can store in an airtight container, at room temperature, for about 10 - 14 days.

Notes

Recipe source: Joy of Baking.com

Nutrition

Calories: 210kcalCarbohydrates: 29gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 50mgSugar: 14g

Keyword baking, cinnamon, cookies, dessert, sweet

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