Fluffy Snickerdoodle Recipe: Cinnamon Sugar Magic!

Snickerdoodle cookies spark pure culinary magic with their enchanting cinnamon-dusted charm.

These pillowy delights whisper nostalgic tales of comfort and warmth.

Each bite promises a dance of sweet and spicy sensations that melt effortlessly on your tongue.

Crafted with simple ingredients, these classic treats transform ordinary moments into extraordinary memories.

Soft, cloud-like textures embrace a delicate sugar-cinnamon exterior that crackles with delightful promise.

Skilled bakers and kitchen novices alike can effortlessly create these heavenly morsels.

Surrender to the irresistible allure of a cookie that celebrates pure, unadulterated deliciousness.

Ingredients for Soft Snickerdoodle Cookies

• All-Purpose Flour: Choose unbleached flour for richer flavor and better texture.
• Cream Of Tartar: Ensures soft, tangy cookie with perfect crackle.
• Baking Soda: Fresh and active soda creates optimal rise and spread.
• Salt: Use fine sea salt for balanced sweetness and depth.

• Granulated Sugar, Cinnamon: Select high-quality, fragrant ground cinnamon for warm, intense flavor.
• Vanilla Extract: Pure vanilla adds robust, complex undertones to cookies.

• Butter: Select high-fat, unsalted butter at room temperature for smooth, creamy consistency.
• Large Eggs: Fresh, room-temperature eggs blend seamlessly and enhance cookie structure.
• Parchment Paper: Use unbleached, non-stick parchment for easy cookie release and even baking.

Kitchen Tools for Making Snickerdoodles

• Electric mixer: Powerful tool for creaming butter and sugar smoothly.
• Large mixing bowl: Spacious container for combining dry ingredients.
• Small bowl: Perfect for mixing cinnamon sugar coating.
• Baking sheets: Flat surfaces for arranging cookie dough.
• Parchment paper: Non-stick lining to prevent cookies from sticking.
• Whisk: Essential for blending dry ingredients evenly.
• Measuring cups and spoons: Precise tools for accurate ingredient measurements.
• Glass: Useful for gently flattening cookie dough balls.
• Wire rack: Helps cookies cool evenly after baking.
• Spatula: Handy for scraping down bowl sides and transferring cookies.

How to Bake Snickerdoodles Step by Step

• Prepare Baking Station

Set your oven rack in the middle and warm it to 400°F. Line two baking sheets with parchment paper for easy cookie removal.

• Mix Dry Foundation

Whisk flour, cream of tartar, baking soda, and salt in a large bowl to create a smooth powder base for your cookies.

• Create Butter Cream

Beat softened butter until silky, then gradually add sugar while mixing until the mixture becomes fluffy and light. Incorporate eggs one at a time, stirring in vanilla extract and scraping bowl edges to ensure even blending.

• Craft Cookie Dough

Gently fold dry ingredients into butter mixture, creating a soft dough. If too sticky, let it rest in the refrigerator for a quick chill.

• Shape and Roll Cookies

Scoop out portions of dough and roll into perfect spheres. Generously coat each ball in a fragrant cinnamon sugar blend, then place on prepared baking sheets with ample spacing.

• Bake and Transform

Press cookies slightly with a glass bottom to create a classic flat shape. Slide into the preheated oven and bake for 7-9 minutes until edges are golden and centers remain tender. Allow cookies to cool on a wire rack, developing their signature crisp exterior and soft interior.

Snickerdoodle Tips and Sugar Variations

Swap vanilla extract with almond or orange extract for a unique flavor twist.

Mix in chopped nuts like pecans or walnuts into the dough for extra crunch and depth.

Keep cookies fresh by storing in an airtight container at room temperature for up to 5 days, separating layers with parchment paper.

Replace all-purpose flour with a gluten-free blend to make these cookies suitable for those with wheat sensitivities.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 9 minutes

Total Time: 29 minutes

Calories: 289 kcal

Servings: 24

Presenting and Serving Snickerdoodles

• Serve with Afternoon Tea: Pair these cinnamon-sugar cookies with a steaming cup of Earl Grey or chamomile tea for a delightful mid-afternoon treat.
• Create a Dessert Platter: Arrange cookies on a beautiful platter alongside fresh berries, whipped cream, and a chocolate drizzle for an elegant presentation.
• Pack as Homemade Gifts: Stack cookies in a cute mason jar or decorative tin, tie with a ribbon, and surprise friends with a thoughtful homemade gift.
• Enjoy with Ice Cream Sandwich: Sandwich a scoop of vanilla or cinnamon ice cream between two cookies for an indulgent summer dessert.

Tips for Freshness and Cookie Storage

• Preserve Freshness: Store snickerdoodle cookies in an airtight container at room temperature for up to 5 days. Separate layers with parchment paper to prevent sticking.
• Freeze for Later: Wrap cooled cookies individually in plastic wrap, then place in a freezer-safe container. They'll maintain quality for 3 months. Thaw at room temperature for best texture.
• Dough Prep Hack: Make cookie dough ahead and refrigerate for 24-48 hours. Chilled dough intensifies flavors and creates a richer, more complex taste profile.
• Portion and Save: Scoop unbaked dough balls onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to cooking time for perfectly fresh cookies anytime.

Heavenly Joy Of Cooking Snickerdoodle Recipe

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4.6 from 21 reviews

• Total Time: 29 minutes
• Yield: 24 1x

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Description

Grandma’s Classic Snickerdoodle blends cinnamon sugar magic with nostalgic comfort. Crisp edges and tender centers make this timeless cookie perfect for sharing with loved ones.

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Ingredients

Scale 1x2x3x

• 1 cup (227 g) unsalted butter, room temperature
• 1 ½ cups (300 g) granulated white sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 2 ¾ cups (345 g) all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp (4 g) ground cinnamon
• ¼ cup (50 g) granulated white sugar (for rolling)

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Instructions

1. Prep Station: Position oven rack centrally and heat to 400°F. Line baking sheets with parchment paper. Prepare a separate bowl with cinnamon-sugar blend for coating cookies.
2. Dry Ingredient Integration: Whisk flour, baking soda, cream of tartar, and kosher salt together in a mixing bowl, ensuring even distribution of leavening agents and seasoning.
3. Butter Transformation: Cream softened butter using a mixer until silky smooth, gradually introducing granulated sugar to create a light, airy texture. Incorporate eggs individually, mixing thoroughly after each addition and scraping bowl sides to guarantee uniform blending.
4. Flavor Infusion: Mix in vanilla extract, then gently fold dry ingredients into wet mixture. If dough appears overly soft, refrigerate for structured consistency.
5. Cookie Shaping: Form dough into uniform 2-inch spheres. Roll each ball comprehensively in cinnamon-sugar mixture, placing cookies 3 inches apart on prepared sheets. Gently flatten cookies using glass bottom to create uniform thickness.
6. Baking Finale: Bake 7-9 minutes until edges firm yet centers remain tender. Immediately transfer to wire cooling rack to halt cooking process and preserve optimal texture.

Notes

• Chill for Success: Refrigerate dough for 60 minutes if too soft, helping cookies maintain shape and preventing excessive spreading during baking.
• Consistent Size Matters: Use a kitchen scale to create uniform 40-gram dough balls, ensuring even baking and professional-looking cookies.
• Coating Technique: Roll cookies generously in cinnamon-sugar mixture, covering entire surface for maximum flavor and signature crackled appearance.
• Cooling is Crucial: Transfer cookies immediately to wire rack after baking to stop cooking process and preserve perfect soft-center texture.

• Prep Time: 20 minutes
• Cook Time: 9 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 289
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg