Ultimate Gooey Snickerdoodles
These Ultimate Gooey Snickerdoodles are the pinnacle of cookie perfection, combining a delightful chewy texture with a beautiful cracked surface that makes them an instant favorite. Sweet, cinnamon-sugary goodness surrounds a rich butter flavor that melts in your mouth. Designed for any occasion, these cookies are so good that you might just find yourself giving them away only to wish you had kept a few for yourself. Remember, the key is to pull them out of the oven when they look slightly underbaked, as they will continue to firm up while cooling. With no leftovers in sight by the end of the day, prepare for this recipe to become your go-to for gifting, entertaining, and satisfying your sweet tooth.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
unsalted butter
1 cup (softened to room temperature)
granulated sugar
1 1/2 cups (sugar for dough and 2 tablespoons for cinnamon mixture)
eggs
2 (large, at room temperature)
vanilla extract
2 teaspoons (use high-quality vanilla)
all-purpose flour
2 3/4 cups (sifted)
cream of tartar
2 teaspoons (use as a leavening agent)
baking soda
1 teaspoon (use as a leavening agent)
salt
1/4 teaspoon (for flavor enhancement)
granulated sugar
2 tablespoons (for cinnamon-sugar coating)
ground cinnamon
2 teaspoons (for cinnamon-sugar coating)
Instructions
1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy removal.
2
In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
3
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
4
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add this dry mixture to the wet ingredients in 2-3 parts, mixing until just combined. Be careful not to overmix.
5
In a small bowl, combine the 2 tablespoons of sugar and 2 teaspoons of cinnamon to make the cinnamon-sugar coating.
6
Using your hands, roll the dough into uniform balls about the size of ping-pong balls.
7
Roll each dough ball in the cinnamon-sugar mixture until evenly coated. Place the coated dough balls onto the prepared baking sheet, leaving 2 to 3 inches of space between each.
8
Bake in the preheated oven for 7 to 8 minutes, watching closely for the cookies to just begin turning golden at the edges. They should look slightly underbaked in the center; that's perfect!
9
Remove the baking sheet from the oven and let the cookies sit for a couple of minutes to firm up before transferring them to a wire rack to cool completely. If they seem overly soft, let them rest on the baking sheet for an additional minute or two before moving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes the Ultimate Gooey Snickerdoodles unique?
These cookies combine a delightful chewy texture with a beautiful cracked surface and a rich butter flavor that melts in your mouth.
At what temperature should the oven be preheated?
The oven should be preheated to 400°F (200°C).
How long should I bake these snickerdoodles?
Bake them for 7 to 8 minutes, watching closely for the edges to just begin turning golden.
Why is it important to pull the cookies out while they look underbaked?
The cookies will continue to firm up while cooling; pulling them out early ensures they maintain their signature gooey center.
What is the recommended size for the dough balls?
The dough should be rolled into uniform balls about the size of ping-pong balls.
How much space should be left between each dough ball on the baking sheet?
Leave 2 to 3 inches of space between each coated dough ball to allow for spreading.
How long should you cream the butter and sugar?
Cream the unsalted butter and granulated sugar for about 3-4 minutes until the mixture is light and fluffy.
What type of butter is used in this recipe?
The recipe calls for 1 cup of unsalted butter softened to room temperature.
Should the eggs be at a specific temperature?
Yes, the recipe requires 2 large eggs at room temperature for the best results.
How should the all-purpose flour be prepared?
The recipe uses 2 3/4 cups of sifted all-purpose flour.
What is the purpose of cream of tartar in this recipe?
Cream of tartar is used as a leavening agent to help the cookies rise and achieve their classic texture.
How many teaspoons of vanilla extract are required?
Use 2 teaspoons of high-quality vanilla extract.
What ingredients make up the cinnamon-sugar coating?
The coating is a mixture of 2 tablespoons of granulated sugar and 2 teaspoons of ground cinnamon.
Is it necessary to whisk the dry ingredients separately?
Yes, whisk together the flour, cream of tartar, baking soda, and salt in a separate bowl before adding them to the wet ingredients.
How should the dry ingredients be added to the wet mixture?
Gradually add the dry mixture to the wet ingredients in 2 to 3 parts, mixing until just combined.
What should I avoid when mixing the dough?
Be careful not to overmix the dough once the dry ingredients are added to maintain the correct texture.
Should the baking sheet be prepared in any specific way?
Line the baking sheet with parchment paper to ensure easy removal of the cookies.
What is the role of baking soda in this recipe?
Baking soda is used alongside cream of tartar as a leavening agent.
How much salt is included in the recipe?
The recipe uses 1/4 teaspoon of salt for flavor enhancement.
How many total ingredients are needed for this recipe?
There are 10 ingredients: butter, sugar, eggs, vanilla, flour, cream of tartar, baking soda, salt, additional sugar, and cinnamon.
What should I do immediately after removing the cookies from the oven?
Let the cookies sit on the baking sheet for a couple of minutes to firm up.
Where should the cookies go after resting on the baking sheet?
Transfer them to a wire rack to cool completely.
What should I do if the cookies seem overly soft after baking?
Let them rest on the baking sheet for an additional minute or two before attempting to move them.
Are these cookies suitable for gifting?
Yes, they are described as a go-to recipe for gifting, entertaining, and satisfying a sweet tooth.
What type of sugar is used for the dough?
The dough uses 1 1/2 cups of granulated sugar.
What visual cue indicates the cookies are done?
The edges should just begin turning golden while the center remains slightly underbaked.
Is it necessary to sift the flour?
Yes, the ingredients list specifies using sifted all-purpose flour.
What tool is recommended for mixing the butter and sugar?
An electric mixer is recommended to achieve a light and fluffy consistency.
What flavors are prominent in these cookies?
The cookies feature sweet cinnamon-sugar goodness combined with a rich butter flavor.
How many teaspoons of cinnamon are used for the coating?
The recipe calls for 2 teaspoons of ground cinnamon for the cinnamon-sugar coating.