Soft & Chewy Snickerdoodle Cookies

Soft & Chewy Snickerdoodle Cookies. These cookies are soft, buttery, and rolled in cinnamon-sugar, making them a timeless favorite for any occasion. Let’s dive into making these classic Snickerdoodle Cookies that are sure to fill your home with the irresistible aroma of cinnamon!

Resume of the Recipe:

Baking Soft & Chewy Snickerdoodle Cookies is all about creating a cookie that’s soft on the inside, slightly crispy on the outside, and perfectly coated in cinnamon-sugar. Each bite is a delightful balance of sweetness and spice, making these cookies a favorite among kids and adults alike.

Exciting Story:

The inspiration for these Soft & Chewy Snickerdoodle Cookies came from childhood memories of baking with grandma. We loved rolling the cookie dough balls in cinnamon-sugar and watching them transform into golden, aromatic treats straight from the oven. Now, these cookies are a tradition in our family, bringing comfort and joy with every batch.

Why These Snickerdoodle Cookies:

Why These Snickerdoodle Cookies?

• Soft and Chewy Texture: Perfectly balanced with a crisp edge.
• Cinnamon-Sugar Coating: Adds a sweet and spicy kick.
• Easy to Make: Simple ingredients and quick preparation.

Tips:

• Ensure the butter is softened but not melted for the best texture.
• Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
• Adjust the amount of cinnamon in the coating to suit your preference for a stronger or milder cinnamon flavor.

Substitutions and Variations:

• Add a pinch of nutmeg or allspice to the cinnamon-sugar mixture for a spiced variation.
• Substitute half of the butter with cream cheese for a tangy twist on traditional Snickerdoodles.

Make a Healthier Version:

• Use coconut sugar or a blend of coconut sugar and granulated sugar for rolling.
• Substitute half of the all-purpose flour with whole wheat flour for added fiber.

Closing:

There you have it! Soft & Chewy Snickerdoodle Cookies that bring warmth and nostalgia to every bite. Whether you enjoy them fresh from the oven with a glass of milk or share them with loved ones, these cookies are sure to become a favorite in your home. Enjoy baking and indulging in these classic Snickerdoodle Cookies!

Frequently Asked Questions:

1. Can I freeze Snickerdoodle cookie dough? Yes, shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
2. How do I keep Snickerdoodle cookies soft? Store them in an airtight container with a slice of bread or a damp paper towel to maintain moisture.
3. Can I make larger cookies? Yes, adjust the size of the dough balls and increase the baking time accordingly.
4. Can I use salted butter instead of unsalted butter? Yes, reduce the additional salt in the recipe by half if using salted butter.
5. What makes Snickerdoodle cookies chewy? The cream of tartar in the recipe helps create a chewy texture along with the right balance of ingredients.

Enjoy baking these Soft & Chewy Snickerdoodle Cookies! Let me know if there’s anything else you’d like to explore.

Soft & Chewy Snickerdoodle Cookies

Recipe by CutsfoodCourse: All Recipes, Cookies Recipe, Occasions, Snacks

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Cookie Dough:

• 1 cup unsalted butter, softened

• 1 1/2 cups granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2 3/4 cups all-purpose flour

• 2 tsp cream of tartar

• 1 tsp baking soda

• 1/4 tsp salt

• For Rolling:

• 1/4 cup granulated sugar

• 1 tbsp ground cinnamon

Directions

• Preheat and Prepare:
• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
• Cream Butter and Sugar:
• In a large bowl, cream together softened butter and 1 1/2 cups of granulated sugar until light and fluffy.
• Beat in eggs, one at a time, then stir in vanilla extract.
• Combine Dry Ingredients:
• In a separate bowl, sift together flour, cream of tartar, baking soda, and salt.
• Gradually add the dry ingredients to the creamed mixture, mixing until just combined.
• Form Cookie Dough Balls:
• In a small bowl, mix together 1/4 cup granulated sugar and ground cinnamon for rolling.
• Shape the dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture until coated.
• Bake:
• Place the coated cookie dough balls 2 inches apart onto the prepared baking sheets.
• Bake in preheated oven for 8 to 10 minutes, or until the edges are lightly golden.
• Remove from oven and let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
• Enjoy:
• Once cooled, store in an airtight container to maintain freshness.