Ultimate Soft and Chewy Snickerdoodle Cookies
Dive into the delightful world of our Ultimate Soft and Chewy Snickerdoodle Cookies! This quick, easy, and family-friendly recipe comes straight from my kitchen to yours. With a perfect balance of sweet cinnamon and buttery goodness, these cookies are guaranteed to melt in your mouth. Ideal for family gatherings, holiday celebrations, or a simple treat after a long day, you'll find them irresistible—so grab a glass of milk and enjoy a taste of nostalgia with every bite!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Unsalted Butter
1 cup (softened)
Sugar
1 1/2 cups (divided)
Large Eggs
2 (beaten)
Wheat Flour
1 cup (measured)
All-Purpose Flour
1 3/4 cups (measured)
Cream of Tartar
2 teaspoons (measured)
Baking Powder
2 teaspoons (measured)
Salt
1/4 teaspoon (optional)
Cinnamon
3 tablespoons (for coating)
Instructions
1
In a large mixing bowl, cream together 1 cup of unsalted butter and 1 1/2 cups of sugar until light and fluffy.
2
Beat in the two large eggs one at a time, mixing well after each addition.
3
In a separate bowl, whisk together the wheat flour, all-purpose flour, cream of tartar, baking powder, and salt until well combined.
4
Slowly add the dry ingredients to the butter mixture, mixing until just combined. Avoid over-mixing to keep the cookies soft.
5
Divide the dough into two equal portions, roll each portion into a log, and wrap tightly in cling film.
6
Chill the wrapped logs in the freezer for at least 10-15 minutes to help them firm up.
7
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
8
Once chilled, remove the dough logs from the freezer and slice into 1/2-inch thick disks.
9
In a small bowl, combine 3 tablespoons of sugar and 3 tablespoons of cinnamon. Roll each cookie disk in this mixture until well coated.
10
Arrange the coated cookies on a lined baking sheet, spacing them about 2 inches apart, and bake in the preheated oven for 10 minutes or until the edges are lightly golden.
11
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy these soft and chewy delights with a glass of milk!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes these Snickerdoodle cookies soft and chewy?
The combination of softened unsalted butter, cream of tartar, and careful mixing ensures the ultimate soft and chewy texture.
What are the main ingredients for this Snickerdoodle recipe?
The ingredients include unsalted butter, sugar, eggs, wheat flour, all-purpose flour, cream of tartar, baking powder, salt, and cinnamon.
How much butter is required for the dough?
You will need 1 cup of softened unsalted butter.
How much sugar is used in the cookie dough itself?
The dough requires 1 1/2 cups of sugar, separate from the sugar used for coating.
What types of flour are used in this recipe?
This recipe uses a blend of 1 cup of wheat flour and 1 3/4 cups of all-purpose flour.
Why is cream of tartar used in Snickerdoodles?
Cream of tartar provides the signature tangy flavor and helps create the chewy consistency characteristic of a Snickerdoodle.
How many eggs are needed?
The recipe calls for two large eggs, beaten and added one at a time.
What is the first step in the instructions?
The first step is to cream together 1 cup of unsalted butter and 1 1/2 cups of sugar until light and fluffy.
How should the dry ingredients be prepared?
In a separate bowl, whisk together the wheat flour, all-purpose flour, cream of tartar, baking powder, and salt until well combined.
What is the secret to keeping the cookies soft?
Avoid over-mixing when adding the dry ingredients to the butter mixture to ensure the cookies stay soft.
Do I need to chill the dough?
Yes, the dough should be rolled into logs and chilled in the freezer for at least 10-15 minutes.
What temperature should the oven be set to?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How should the dough be shaped after chilling?
Remove the dough logs from the freezer and slice them into 1/2-inch thick disks.
What is the coating for the cookies?
The coating is a mixture of 3 tablespoons of sugar and 3 tablespoons of ground cinnamon.
How do I coat the cookies?
Roll each cookie disk in the cinnamon-sugar mixture until it is well coated.
How far apart should I space the cookies on the baking sheet?
Space the cookies about 2 inches apart on a lined baking sheet.
How long do the Snickerdoodles bake?
Bake the cookies in the preheated oven for about 10 minutes.
How can I tell when the cookies are done?
The cookies are ready when the edges are lightly golden.
What should I do after removing the cookies from the oven?
Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Are these cookies suitable for holidays?
Yes, they are ideal for holiday celebrations, family gatherings, or as a simple treat.
What should I serve with these cookies?
These cookies are best enjoyed with a cold glass of milk.
Is salt mandatory in this recipe?
The recipe includes 1/4 teaspoon of salt, but notes it is optional.
How much cinnamon is used in total?
The recipe uses 3 tablespoons of cinnamon for the coating.
How many total ingredients are in this recipe?
There are 9 ingredients in total.
Can I use regular white sugar for the coating?
Yes, the recipe specifies 3 tablespoons of sugar combined with cinnamon for the coating.
How thick should the cookie slices be?
The dough logs should be sliced into 1/2-inch thick disks.
Does this recipe use baking soda or baking powder?
This recipe specifically calls for 2 teaspoons of baking powder.
What is the consistency of the butter/sugar mixture?
The butter and sugar should be creamed until they are light and fluffy.
Is the wheat flour measured specifically?
Yes, the recipe calls for 1 cup of wheat flour, measured.
What is the overall flavor profile of these cookies?
They offer a perfect balance of sweet cinnamon and buttery goodness with a nostalgic taste.