Best Snickerdoodle Cookies

These Snickerdoodle Cookies are packed with cinnamon-sugar, This is a flexible recipe that you can make with different mix-ins to suit whatever is in your pantry!
Best Tips and tricks for making the best snickerdoodle cookie recipe that always receives rave reviews.

If you’re a, you’re going to love the cookies You have to try ! So many incredible flavors and textures in every bite!!

You know those cookies that disappear before they’ve even cooled? Well, yes and these are exactly that kind.

They’re called Snickerdoodles and even the name feels like a warm hug or maybe even a little giggle or both at once. I first made them on a rainy Saturday afternoon when my niece and I were stuck inside so we decided to bake. She took charge of rolling each dough ball in cinnamon sugar as if it were some sort of sacred ritual. And spoiler alert she made a huge mess but honestly it was so worth it.

They turn out soft and slightly chewy and perfectly cracked on top while the cinnamon sugar coating adds a touch of magic pure sweet magic.

Now here’s the funny part even though I didn’t like cinnamon much as a kid something about these cookies completely changed my mind. Maybe it’s the cream of tartar doing its strange science-y magic or maybe it’s just the cozy feeling baked into every bite so who really knows.

Have you ever tried one fresh from the oven Because if you haven’t you’re in for such a treat and if you have no judgment if you go back for four or five more. I’ve definitely done that too.

So if you’ve got thirty minutes a sweet tooth and maybe a little helper with flour-covered hands totally optional but definitely recommended then let’s get baking.
And one last little tip,Go ahead and double the batch because trust me you’ll be glad you did.

Kitchen Equipment Needed :

• Mixing bowls “large and medium”
• Hand mixer or stand mixer
• Measuring cups and spoons
• Spatula or wooden spoon
• Baking sheet
• Parchment paper
• Wire cooling rack

Tips for

Don’t skip the cream of tartar : it’s the secret to the tangy flavor and chewy texture.

Chill the dough if it feels sticky : this makes rolling easier and helps prevent spreading while baking.

Don’t overbake : snickerdoodles should be soft in the center. Take them out as soon as the edges set.

Double the coating if you love extra cinnamon flavor: a second roll in the mixture before baking adds a stronger taste.

Add a twist : mix in a little nutmeg with the cinnamon for a holiday flavor.

What to Eat with Snickerdoodle Cookies ??

Snickerdoodle cookies pair well with a variety of drinks and treats. A glass of cold milk is the classic choice, but you can also serve them with hot chocolate, chai tea, or apple cider for a cozy snack.

For a fun twist, crumble them over vanilla ice cream or use them to make cookie sandwiches with a cream cheese filling. During the holidays, they go perfectly on a cookie platter alongside sugar cookies, gingerbread men, and chocolate chip cookies.

Looking for more simple dessert recipes to try ? Here are a few of our favorites:

Ingredients :

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 ¾ cups all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon “for coating”
• 3 tablespoons sugar “for coating”

How to Make Snickerdoodle Cookies :

Step 1

Preheat the oven to 375°F “190°C” and line a baking sheet with parchment paper and cream the butter and sugar in a mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

Step 2

Mix the dry ingredients: in a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt then combine wet and dry ingredients: slowly add the dry mixture to the butter mixture until a soft dough forms.

Step 3

Make the coating: mix the 2 teaspoons cinnamon and 3 tablespoons sugar in a small bowl and shape the dough: roll the dough into small balls “about 1 inch”. Roll each ball in the cinnamon sugar mixture until well coated.

Step 4

Bake: place the coated dough balls onto the prepared baking sheet, leaving space between each one. Bake for 8–10 minutes until the edges are set but the centers look slightly soft finaly cool: let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

FAQ’S :

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