How to Make Easy Snickerdoodles
Baking snickerdoodles is a simple and rewarding process. Follow these steps for perfectly soft, cinnamon-sugar-coated cookies every time.
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy. This process helps incorporate air into the dough, resulting in soft cookies.
Step 3: Add the Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract for extra flavor.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
Step 5: Prepare the Cinnamon-Sugar Coating
In a small bowl, mix the granulated sugar and cinnamon together. This will be used to coat the cookie dough balls before baking.
Step 6: Shape the Dough
Scoop out tablespoon-sized portions of dough and roll them into smooth balls. Coat each dough ball thoroughly in the cinnamon-sugar mixture.
Step 7: Arrange and Bake
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are set and lightly golden. The centers may look slightly underbaked, but they will firm up as the cookies cool.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy their warm, cinnamon-sugar goodness!
How Long to Bake Snickerdoodles
The baking time for snickerdoodles depends on their size and your desired texture. To achieve the perfect balance of crisp edges and soft centers, follow these general guidelines:
- Smaller cookies (1-inch dough balls) – Bake for 7-8 minutes.
- Standard-sized cookies (tablespoon-sized dough balls) – Bake for 8-10 minutes.
- Larger cookies (2-inch dough balls) – Bake for 10-12 minutes.
The cookies should look slightly underbaked in the center when removed from the oven. They will continue to firm up as they cool on the baking sheet.
How to Store Snickerdoodles
Snickerdoodles can be easily stored to maintain their soft and chewy texture. Here’s how to keep them fresh:
- Room Temperature – Store in an airtight container for up to 1 week. Adding a slice of bread to the container helps keep them soft.
- Freezer (Baked Cookies) – Place the cooled cookies in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before enjoying.
- Freezer (Cookie Dough) – Roll the dough into balls (without the cinnamon-sugar coating), freeze on a baking sheet, then transfer to a freezer bag. When ready to bake, let them thaw slightly, roll in cinnamon sugar, and bake as directed.
Tips for Perfect Snickerdoodles
Want to make sure your snickerdoodles turn out just right? Here are some expert tips:
- Use Cream of Tartar – This key ingredient gives snickerdoodles their classic tangy flavor and soft, chewy texture. Don’t skip it!
- Don’t Overbake – Remove the cookies when the edges are set but the centers still look slightly soft. Overbaking results in crunchy instead of chewy cookies.
- Properly Soften Butter – Butter should be soft but not melted. If pressed, it should give slightly but still hold its shape.
- Roll Evenly – To ensure even baking, roll your dough balls to a uniform size before coating them in cinnamon sugar.
- Customize the Spice – For an extra warm flavor, add a pinch of nutmeg or cardamom to the cinnamon-sugar mixture.
With these tips and tricks, your snickerdoodles will always come out soft, chewy, and full of delicious cinnamon flavor!
