Description
Snickerdoodle cookies bring classic American comfort with their cinnamon-sugar coating and tender crumb. Homemade warmth fills kitchens as these delightful treats promise sweet memories and pure indulgence for cookie enthusiasts.
Ingredients
Scale
Main Ingredients:
- 2 sticks (1 cup or 227 grams) salted butter
- 2 large eggs
- 3 and ¼ cups (390 grams) all-purpose flour
- 1 and ⅓ cups (265 grams) granulated sugar
Sweeteners and Flavor Enhancers:
- ⅓ cup (70 grams) brown sugar, packed
- 2 teaspoons vanilla extract
- 1 and ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
Rolling Mixture:
- ⅓ cup (65 grams) granulated sugar
- 1 and ½ tablespoons ground cinnamon
Instructions
- Whip the butter in a mixing vessel until silky and uniform, creating a smooth foundation for the cookie dough.
- Incorporate granulated and brown sugars, blending vigorously until the mixture transforms into a light, airy consistency with no visible sugar granules.
- Introduce eggs and vanilla extract, mixing thoroughly to create a homogeneous liquid base that will bind the cookie ingredients.
- Combine flour with baking soda, kosher salt, and cream of tartar in a separate preparation, ensuring even distribution of leavening agents.
- Gently fold the dry ingredient mixture into the butter mixture, stirring minimally to prevent overworking the dough. Stop mixing once the flour completely integrates.
- Craft uniform dough spheres using a cookie scoop, aiming for consistent size to ensure even baking.
- Create a fragrant coating by whisking cinnamon and granulated sugar in a shallow dish.
- Delicately roll each dough ball through the cinnamon-sugar mixture, ensuring complete and even coverage.
- Arrange cookie spheres on prepared baking sheets, positioning them with ample space to prevent merging during baking.
- Slide the baking sheets into a preheated oven, monitoring carefully to achieve a perfectly crisp exterior with a tender, soft center.
- Immediately after removing from the oven, use a utensil to reshape cookie edges, creating a more refined circular form while the dough remains malleable.
- Allow cookies to stabilize on the baking sheet for several minutes, permitting them to set without breaking.
- While still warm, re-roll cookies in the cinnamon-sugar mixture to enhance their sweet, spicy exterior.
- For extended enjoyment, consider freezing unbaked dough balls. Seal in an airtight container and store for future baking, extending the cookie’s potential for up to three months.
- Serve alongside a chilled glass of milk for the ultimate indulgent experience.
Notes
- Butter Softening Matters: Room temperature butter ensures a smoother, more evenly mixed cookie dough for perfect texture.
- Mixing Technique Counts: Scrape bowl sides consistently to incorporate ingredients thoroughly and prevent uneven mixing.
- Sugar Coating Trick: Rolling cookies twice in cinnamon-sugar creates an extra delightful, crispy exterior with intense flavor.
- Baking Precision is Key: Watch cookies closely and remove when edges are barely set to maintain a soft, chewy center.
- Edge Shaping Secret: Immediately after baking, gently push cookie edges inward to create a perfect round shape before cooling.
- Freezer-Friendly Option: Prepare dough balls in advance and freeze up to 3 months for quick, fresh-baked cookies anytime.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 200
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg