Introduction
Snickerdoodle cookies are a classic favorite in the world of baking, known for their soft and chewy texture and delightful cinnamon-sugar coating. With a unique tang from cream of tartar, these cookies are not only easy to make, but they also pack a warm, comforting flavor that makes them perfect for any occasion. Whether you’re celebrating a special event or just want a sweet treat at home, Snickerdoodles are sure to please everyone.
Ingredients
200g all-purpose flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
115g unsalted butter, softened
150g granulated sugar
1 large egg
1 tsp vanilla extract
1 tbsp milk
For the cinnamon sugar coating:
50g granulated sugar
1 tsp ground cinnamon
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 12 cookies
Directions
1. Preheat the oven to 180°C and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
3. In a separate large bowl, beat the butter and sugar together until light and fluffy.
4. Add the egg, vanilla extract, and milk, and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
6. In a small bowl, mix the cinnamon and sugar for coating.
7. Roll the dough into small balls, then coat them in the cinnamon sugar mixture.
8. Place the balls on the prepared baking sheet, spacing them apart.
9. Bake for 10-12 minutes, or until the edges are set but the centers are slightly soft.
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Indulge in the deliciousness of homemade Snickerdoodle cookies that are sure to bring warmth and joy to any gathering!
Detailed Directions and Instructions
Step 1: Preheat the oven
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 2: Prepare the dry ingredients
In a bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Set this mixture aside.
Step 3: Cream butter and sugar
In a separate large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy.
Step 4: Add wet ingredients
Add the large egg, vanilla extract, and milk to the butter and sugar mixture, then mix until fully combined.
Step 5: Combine dry and wet ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Step 6: Prepare cinnamon sugar coating
In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.
Step 7: Form and coat the dough balls
Roll the cookie dough into small balls, then coat each ball in the cinnamon sugar mixture.
Step 8: Arrange on baking sheet
Place the coated dough balls on the prepared baking sheet, ensuring they are spaced apart to allow for spreading.
Step 9: Bake the cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain slightly soft.
Step 10: Cool the cookies
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Note 1: Storage
Store the cookies in an airtight container at room temperature for up to one week for optimal freshness.
Note 2: Tips for texture
For softer cookies, be careful not to overbake. The centers should look slightly underbaked.
Note 3: Flavor variations
For added flavor, consider mixing in chocolate chips or chopped nuts to the dough.
Note 4: Chilling the dough
If you prefer thicker cookies, you can chill the dough for 30 minutes before rolling and baking.
Storage Instructions
Room Temperature
Store the Snickerdoodle cookies in an airtight container at room temperature for up to 5 days. This will keep them soft and chewy.
Refrigeration
For longer storage, you can refrigerate the cookies. Ensure they are in an airtight container, and they will last for up to 2 weeks.
Freezing
To freeze, arrange the cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw at room temperature before enjoying.
Serving Suggestions
Pair Snickerdoodle cookies with a glass of cold milk or a warm cup of coffee or tea for the perfect treat. They can also be served alongside a scoop of vanilla ice cream or crumbled over a dessert like chocolate mousse for added texture and flavor.
Nutritional Information
Each Snickerdoodle cookie contains approximately:
– Calories: 150
– Total Fat: 7g
– Saturated Fat: 4g
– Cholesterol: 20mg
– Sodium: 100mg
– Total Carbohydrates: 20g
– Dietary Fiber: 0g
– Sugars: 9g
– Protein: 2g
This may vary based on specific ingredient brands and portion sizes.
Ingredient Substitutions
– All-Purpose Flour: You can substitute with gluten-free flour or almond flour for a gluten-free version.
– Unsalted Butter: Use coconut oil or vegetable oil for a dairy-free option.
– Granulated Sugar: Brown sugar can be used for a richer flavor, or coconut sugar for a lower glycemic index.
– Egg: A flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water) can be used for a vegan option.
– Cream of Tartar: If you don’t have cream of tartar, you can substitute it with an equal amount of white vinegar or lemon juice.
Cook Techniques
Measuring Flour Correctly
When measuring flour, use the spoon-and-level method to avoid packing it down. Spoon the flour into your measuring cup and level it off with a knife for accuracy.
Creaming Butter and Sugar
Beat the softened butter and granulated sugar together until the mixture is light and fluffy. This process incorporates air into the dough, resulting in a softer cookie.
Incorporating Wet and Dry Ingredients
Add the dry ingredients gradually to the wet mixture. This helps prevent clumping and ensures an even distribution throughout the dough.
Forming Cookie Balls
Use a cookie scoop or your hands to roll the dough into even-sized balls. This ensures uniform baking and helps achieve the desired texture.
Coating in Cinnamon Sugar
For the best coating, roll the cookie dough balls in the cinnamon sugar mixture until fully covered. This adds flavor and a delightful crunch to the cookies’ exterior.
Baking Time and Temperature
Bake the cookies at 180°C for 10-12 minutes. Keep an eye on them; they should be set around the edges but slightly soft in the center when removed from the oven.
Cooling the Cookies
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This time helps them firm up and prevents breakage.
FAQ
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but it may alter the overall saltiness of the cookies. If you do, consider reducing the added salt in the recipe.
What can I substitute for cream of tartar?
If you don’t have cream of tartar, you can substitute it with lemon juice or white vinegar in equal amounts. This will maintain the tangy flavor that cream of tartar provides.
How should I store the cookies?
Store the cooled cookies in an airtight container at room temperature for up to a week. For longer freshness, you can freeze them.
Can I add mix-ins like chocolate chips?
Yes, feel free to add chocolate chips or nuts to the dough for an extra twist. Just be sure to reduce the amount of sugar slightly to balance the sweetness.
Why are my cookies flat?
Flat cookies can result from using melted butter, over-mixing, or not measuring the flour correctly. Ensure your butter is softened, and mix just until combined.
Conclusion
Snickerdoodle cookies are a delightful treat that perfectly balances soft and chewy textures with a warm cinnamon flavor. Their unique tang from cream of tartar makes them stand out from traditional cookies, making them a favorite for any occasion. Whether enjoyed with a glass of milk or shared with friends, these cookies bring comfort and joy to anyone who takes a bite.
Snickerdoodle Sandwich Cookies
Create a fun variation by making snickerdoodle cookies filled with a creamy frosting or ice cream, resulting in a delectable cookie sandwich.
Cinnamon Roll Snickerdoodles
Combine the flavors of cinnamon rolls and snickerdoodles by swirling a cinnamon-sugar mix into the cookie dough before baking.
Chocolate Chip Snickerdoodles
Add a handful of chocolate chips to your snickerdoodle dough for a delicious twist that brings together the best of both worlds.
Snickerdoodle Bars
Transform your favorite cookie into a bar format, perfect for easy slicing and sharing at gatherings.
Nutty Snickerdoodles
Incorporate nuts such as pecans or walnuts into the dough for added texture and a delicious nutty flavor that complements the cinnamon.
Pumpkin Spice Snickerdoodles
Add some pumpkin puree and pumpkin spice to the dough for a seasonal variation that’s perfect for fall gatherings.