Introduction
Bask in the nostalgic aroma of cinnamon sugar as it heralds the baking of Snickerdoodle Cookies. These beloved treats, renowned for their crackly tops and delightfully chewy centers, hold a special place in the hearts of cookie enthusiasts. Dive into this simple yet cherished recipe for a taste of comforting nostalgia.
Who Will Love This Recipe?
Perfect for both novice bakers and seasoned pros, these Snickerdoodle Cookies are adored by anyone who appreciates classic, uncomplicated sweets. Whether baking for a gathering or craving a cozy snack, these cookies never fail to please.
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
Directions
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together the softened butter and 1 1/2 cups granulated sugar in a mixing bowl until light and fluffy.
- Beat in the eggs, one at a time, until well combined.
- Sift together the flour, cream of tartar, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the butter mixture, mixing until a smooth dough forms.
- Combine the remaining 1/4 cup granulated sugar and ground cinnamon in a small bowl for the coating.
- Shape the cookie dough into 1-inch balls. Roll each ball in the cinnamon sugar mixture until evenly coated.
- 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 lightly golden while the centers remain soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Kitchen Equipment
To create these delightful Snickerdoodle Cookies, gather:
- Mixing bowls
- Electric mixer or hand whisk
- Baking sheets
- Parchment paper
- Wire rack
Serving and Storage
Serving: Enjoy these Snickerdoodle Cookies either warm from the oven or at room temperature. They pair wonderfully with a glass of cold milk, hot cocoa, or a freshly brewed cup of coffee.
Storage: Store leftover cookies in an airtight container at room temperature for up to a week. To maintain their freshness, consider placing a slice of bread in the container to help keep the cookies soft.
Recipe Variations and Tips
Recipe Variations:
- Add a pinch of nutmeg or ground cloves to the cinnamon sugar mixture for a subtle flavor twist.
- For a festive touch, substitute some granulated sugar in the coating with colored sanding sugar.
Tips:
- Avoid overbaking; cookies should be slightly underdone in the center when removed from the oven for their signature softness.
- Chilling the dough for 30 minutes before shaping can make it easier to handle.
FAQ
Can I freeze the cookie dough? Yes, freeze the cookie dough in an airtight container or wrapped in plastic for up to three months. Thaw it in the refrigerator before baking.
Can I make larger cookies with this recipe? Certainly! Adjust the size of the dough balls accordingly and extend the baking time slightly for larger cookies.
Conclusion and Enjoyment
Savor the taste of nostalgia with these classic Snickerdoodle Cookies. Relish the simple pleasure of cinnamon-sugar goodness with each soft and chewy bite. Share these cookies with loved ones and savor the joy of homemade treats.