Snickerdoodle Cookies: A Cozy Culinary Hug
There’s something undeniably wonderful about the aroma of fresh-baked cookies wafting through your home. It’s a sensory delight that wraps you in warmth, much like a cozy blanket on a chilly evening. Snickerdoodle cookies have a special place in my heart—not just for their delightful cinnamon-sugar coating, but for the fond memories they evoke. As a child, I remember baking these soft, tender treats with my grandmother, who would always say that the secret ingredient was love. Now, as I share this cozy recipe with you, I can’t help but feel that same warmth and nostalgia.
This easy weeknight dessert brings back the simple joys of life—after all, who can resist the allure of a perfect Snickerdoodle? So grab your mixing bowl and let’s create something magical together! This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick to whip up, perfect for busy weeknights or unexpected guests.
- The soft and chewy texture makes them a true crowd-pleaser.
- Rolling them in warm cinnamon sugar creates that irresistible crispy exterior.
- Family-friendly—let the kids help with mixing and rolling!
- A comforting treat that pairs beautifully with a cozy cup of tea or coffee.
What You’ll Need
Gather these simple ingredients for your Snickerdoodle cookies:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Let’s Make It Together
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the flour, baking soda, and cream of tartar. Set aside.
- In another large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix together the sugar and cinnamon for rolling.
- Scoop dough into balls and roll them in the cinnamon-sugar mixture.
- Place the balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers are still soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Fun Ways to Customize It
Snickerdoodle cookies are a wonderfully versatile base, and here are some creative twists to try:
- Add a splash of almond extract for a nutty depth of flavor.
- Mix in white chocolate chips for a creamy, indulgent surprise in every bite.
- Try rolling the dough balls in crushed nuts along with the cinnamon sugar for added crunch.
- Experiment with adding a little bit of orange or lemon zest for a zesty kick that brightens these cozy treats.
Chef Emma’s Helpful Tips
- Make-ahead magic: You can pre-make the dough, refrigerate it, and bake the cookies fresh whenever the craving strikes.
- Swap and change: If you’re out of cream of tartar, you can substitute it with an equal amount of vinegar or lemon juice (the result will be just as delightful!).
- Keep them soft: Undercook the cookies slightly to maintain their gooey centers—trust me, it’s worth it!
- Storage suggestions: Store your cookies in an airtight container, and they’ll stay fresh for up to a week. (If they last that long!)
Nutrition Information per Serving
Serving Size: 1 cookie
- Calories: 120
- Carbohydrates: 18g
- Sugar: 9g
- Fat: 5g
- Protein: 1g
- Sodium: 50mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! You can make the dough in advance and store it in the refrigerator for up to 3 days or freeze it for longer storage.
Can I use different ingredients?
Certainly! Butter can be substituted with coconut oil or half butter and half applesauce for a lighter version.
How do I store leftovers?
Store your cookies in an airtight container, and they will stay fresh for about a week if you can resist eating them all!
How long do these cookies last?
When stored properly, these Snickerdoodle cookies will last for about a week—but they’re so delicious, they may not last long!
Wrapping It Up
Snickerdoodle cookies embody comfort and joy, making them one of those timeless recipes worth savoring. With their warm, cinnamon-sugar exterior and soft, tender centers, they carry a little piece of home in every bite.
So go ahead, gather your ingredients and bake up a batch of these delightful cookies! Save your Snickerdoodle cookies to your dessert board so it’s ready when you need a cozy treat! Happy baking, friends!
Print
Snickerdoodle Cookies
- Total Time: 25 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Soft and chewy Snickerdoodle cookies rolled in cinnamon sugar, perfect for cozy evenings.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the flour, baking soda, and cream of tartar. Set aside.
- In another large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix together the sugar and cinnamon for rolling.
- Scoop dough into balls and roll them in the cinnamon-sugar mixture.
- Place the balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers are still soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container, and they’ll stay fresh for up to a week. Undercook slightly for gooey centers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: snickerdoodle, cookies, dessert, baking, cozy treats