My Favorite Snickerdoodle Cookies

Imagine a cookie with slightly crisp edges, a cinnamon-sugar crackle top, and a soft, chewy center. That's the classic Snickerdoodle cookie in a nutshell. These beloved cookies have a nostalgic charm that's hard to resist. If you're ready to embark on a journey to create the best chewy Snickerdoodle cookies, you're in for a treat. This recipe is a game-changer, and you'll be baking up a storm in no time.

Ingredients:

Before we dive into the world of Snickerdoodles, ensure you have the following ingredients at hand:

• 1 cup unsalted butter, softened

• 1 1/2 cups granulated sugar

• 2 large eggs (room temperature)

• 1 teaspoon vanilla

• 2 3/4 cups all-purpose flour

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/4 cup granulated sugar

• 1 tablespoon cinnamon

Instructions:

1. Preparing the Dry Mix:

In a medium-sized bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. This is the foundation of your delicious Snickerdoodle dough, so be sure to mix it well.

2. Creamy Butter and Sugar:

In a large mixing bowl, let the magic begin. Cream together the sugar and softened butter until it becomes light and fluffy, which should take about 3-5 minutes. Add the eggs one at a time and mix thoroughly. Then, introduce the vanilla and blend it well.

3. The Dough Comes Together:

Now, it's time to bring everything together. Add the dry ingredients to the wet mixture and mix until you have a perfectly blended dough. For that authentic Snickerdoodle flavor, you'll want to chill this dough for at least an hour.

4. Preheat for Perfection:

Preheat your oven to 350°F (175°C). It's time to get that Snickerdoodle goodness baking.

5. The Cinnamon-Sugar Magic:

In a small bowl, mix the granulated sugar and cinnamon together. Shape the dough into 1-inch balls and roll them in the cinnamon-sugar mixture. This is where the magic happens. It coats the dough evenly, creating that signature Snickerdoodle exterior. Place the cookie dough balls 2 inches apart on a parchment-lined baking sheet.

6. Baking Bliss:

Now, pop those Snickerdoodles into the preheated oven and bake them for 12-14 minutes, or until they turn a beautiful golden hue. If needed, rotate the baking sheet halfway through the baking time for even baking.

7. The Cooling Stage:

Allow your cookies to cool for 3-4 minutes on the baking sheet. Then, transfer them to a wire rack to cool completely.

Recipe Notes:

• While you can replace the cream of tartar and baking soda with 2 teaspoons of baking powder, it's the cream of tartar that gives Snickerdoodles their signature tangy flavor, setting them apart from basic sugar cookies.

• These cookies are best stored in an airtight container at room temperature for up to 4 days.

• If you have extra dough, you can freeze it. Shape the dough balls, roll them in cinnamon sugar, place them on a parchment paper-lined baking sheet, and freeze until solid. Then, transfer them to a freezer-safe bag or container and freeze for up to 2 months. To bake from frozen, simply place the dough balls on a parchment paper-lined baking sheet and let them thaw at room temperature for about 20 minutes before baking. You might need to add a minute or two to the baking time.

Conclusion:

Get ready to fall in love with these Chewy Snickerdoodle Cookies. The combination of slightly crisp edges, a cinnamon-sugar crackle top, and a soft, chewy center is the epitome of comfort and delight. Baking these cookies is like creating a warm, cozy memory in every bite. So, grab your ingredients and let the baking adventure begin.

For more inspiration and the original recipe, visit Don't Sweat The Recipe.