Snickerdoodles are a staple in the cookie world. But what can you pair with these delightful treats to make an even more heavenly experience? Whether you enjoy a nice cup of coffee, a refreshing glass of milk, or even a scoop of vanilla ice cream on the side, the combinations are endless. Trust me, you’ll want to give some of these pairings a try once you’ve whipped up a batch of these snickerdoodles.
Have you ever had one of those days where you’re just craving something sweet, but simple? That was me last week. I was rummaging through my pantry, desperate to find something to hit the spot. My eyes landed on some cinnamon, and it took me back to my childhood instantly—the glorious days of baking snickerdoodles with my grandma. Ah, snickerdoodles!
These cookies are not just easy to make, they are the epitome of comfort food. Today, I’m thrilled to share my tried-and-true easy Snickerdoodle recipe. You won’t be able to resist their crispy, sugary exterior and soft, chewy inside.
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What Is An Easy Snickerdoodle?
So, what exactly is an easy snickerdoodle? Snickerdoodles are traditional sugar cookies that are rolled in a cinnamon-sugar mix before baking. They are characterized by their crispy edges and soft, chewy centers. The magic ingredient? Cream of tartar. It gives these cookies that signature tangy flavor and unique texture.
Why This Recipe Works
Let’s get down to brass tacks. Why does this snickerdoodle recipe work so well? Here are four compelling reasons:
1. Simplicity: The recipe is straightforward, requiring only a few basic pantry staples. No need for fancy ingredients or complicated steps.
2. Perfect Texture: The combination of baking soda and cream of tartar provides the ideal chewy yet slightly crispy texture. You’ll be hooked from the first bite.
3. Flavor Balance: The slight tang from the cream of tartar perfectly balances the sweetness of the sugar and the warm spice of the cinnamon. It’s a taste bud party.
4. Versatility: This recipe is versatile enough to adapt to dietary needs. With a few swaps, like a gluten-free flour mix or a vegan butter substitute, everyone can enjoy these cookies.
Ingredients You’ll Need To Make This Easy Snickerdoodle Recipe
Before you start, let’s gather our ingredients. Here’s what you’ll need:
Cookies:
- 2 large eggs
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
Coating:
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
How To Make These?
Alright, let’s dive into how to make these wonderful snickerdoodles.
Step 1: Preheat Your Oven
Preheat your oven to 375°F (190°C). This ensures that it’s hot enough to give your cookies the perfect bake.
Step 2: Prepare The Wet Ingredients
In a large bowl, cream together the softened butter and 1 ½ cups of sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.
Step 3: Mix The Dry Ingredients
In another bowl, combine the flour, baking soda, cream of tartar, and salt. Gradually blend these dry ingredients into the butter mixture until well combined.
Step 4: Combine Cinnamon-Sugar Coating
In a small bowl, mix 2 tablespoons of sugar with the ground cinnamon.
Step 5: Form Dough Balls
Shape the dough into walnut-sized balls, and roll each ball in the cinnamon-sugar mixture until fully coated.
Step 6: Arrange and Bake
Place the coated dough balls onto ungreased cookie sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are slightly golden. The centers might look a bit underdone, but they’ll firm up as they cool.
Step 7: Cool Down
Allow the cookies to cool on the baking sheet for about 2 minutes before transferring to wire racks to cool completely.
Tips For The Best Snickerdoodles
To make sure your snickerdoodles turn out just right, keep these tips in mind:
- Use Room Temperature Ingredients: It makes a world of difference, helping everything mix together more smoothly.
- Don’t Overbake: They may look a bit soft when you take them out of the oven, but they continue to cook as they cool down.
- Chill The Dough: If the dough feels too soft to handle, chill it in the fridge for about 30 minutes. This helps keep the cookies from spreading too much while baking.
- Uniform Size: Try to make all your dough balls the same size for even baking. A cookie scoop can help with this.
- Mix Thoroughly: Make sure all the dry ingredients are fully integrated into the wet mixture to avoid any clumps of flour or baking soda.
Nutrition Information
How To Store The Leftovers?
Snickerdoodles are best enjoyed fresh, but if you have extras, here’s how to store them:
- Room Temperature: Store in an airtight container at room temperature for up to a week.
- Freezer: You can freeze the dough balls after coating them in the cinnamon-sugar mix. Just place them on a baking sheet until firm, then transfer to a freezer bag. They can be baked directly from frozen; just add 1-2 minutes to the baking time.
What Are Some Recommended Side Dishes For Easy Snickerdoodle Recipe?
Snickerdoodles are a versatile treat, and here are some delightful pairings:
1. Coffee: The bitterness of coffee pairs wonderfully with the sweet and spicy snickerdoodle flavor.
2. Hot Chocolate: The rich, creamy texture of hot chocolate complements the soft chewiness of the cookies.
3. Vanilla Ice Cream: A scoop of cold, creamy vanilla ice cream on the side makes for a perfect dessert duo.
4. Apple Cider: The tanginess and spice of apple cider work wonderfully with the sweet cinnamon flavors of the snickerdoodles.
Substitute Options for Ingredients
Don’t worry if you’re out of some ingredients; here are some handy substitutes:
1. Eggs: Replace each egg with a quarter cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
2. Unsalted Butter: You can use salted butter and omit the added salt in the recipe.
3. Cream of Tartar: Substitute with an equal amount of lemon juice or white vinegar.
4. All-Purpose Flour: Use a 1:1 ratio of gluten-free all-purpose baking flour for a gluten-free option.
Easy snickerdoodle recipe
Equipment
- Large Bowl
- Small bowl
- Cookie sheets
- Wire racks
Ingredients
Cookies:
- 2 large eggs
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
Coating:
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Alright, let’s dive into how to make these wonderful snickerdoodles.
Step 1: Preheat Your Oven
- Preheat your oven to 375°F (190°C). This ensures that it’s hot enough to give your cookies the perfect bake.
Step 2: Prepare The Wet Ingredients
- In a large bowl, cream together the softened butter and 1 ½ cups of sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.
Step 3: Mix The Dry Ingredients
- In another bowl, combine the flour, baking soda, cream of tartar, and salt. Gradually blend these dry ingredients into the butter mixture until well combined.
Step 4: Combine Cinnamon-Sugar Coating
- In a small bowl, mix 2 tablespoons of sugar with the ground cinnamon.
Step 5: Form Dough Balls
- Shape the dough into walnut-sized balls, and roll each ball in the cinnamon-sugar mixture until fully coated.
Step 6: Arrange and Bake
- Place the coated dough balls onto ungreased cookie sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are slightly golden. The centers might look a bit underdone, but they’ll firm up as they cool.
Step 7: Cool Down
- Allow the cookies to cool on the baking sheet for about 2 minutes before transferring to wire racks to cool completely.
Notes
- Use Room Temperature Ingredients: It makes a world of difference, helping everything mix together more smoothly.
- Don’t Overbake: They may look a bit soft when you take them out of the oven, but they continue to cook as they cool down.
- Chill The Dough: If the dough feels too soft to handle, chill it in the fridge for about 30 minutes. This helps keep the cookies from spreading too much while baking.
- Uniform Size: Try to make all your dough balls the same size for even baking. A cookie scoop can help with this.
- Mix Thoroughly: Make sure all the dry ingredients are fully integrated into the wet mixture to avoid any clumps of flour or baking soda.
FAQs
1. Can I use brown sugar instead of white sugar?
Yes, but it will change the texture and flavor slightly. Brown sugar will make the cookies a bit chewier and give them a caramel-like flavor.
2. How do I keep my snickerdoodles from spreading too much?
Chilling the dough before baking can help prevent excessive spreading.
3. Can I double this recipe?
Absolutely! Just ensure you mix the ingredients thoroughly and perhaps consider using a stand mixer to make the process easier.
4. What’s the shelf life of snickerdoodles?
Stored in an airtight container at room temperature, they can last up to a week. In the freezer, they can last up to three months.
5. Can I add other flavors to this recipe?
Certainly! You can add a pinch of nutmeg or even some chocolate chips for a different twist.
Conclusion
There you have it—an easy snickerdoodle recipe that’s perfect for any occasion. These cookies are not just delicious, but they also bring a sense of comfort and nostalgia. Whether you’re baking for a family gathering, a potluck, or just a cozy night in, snickerdoodles are always a hit. Give this recipe a try, and I can guarantee you’ll have a new favorite go-to treat. Happy baking!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more