Perfect Snickerdoodles: 120 Cozy Calories

Oh, Snickerdoodles! Just saying the name brings back this warm, fuzzy feeling, doesn’t it? They’re that quintessential cookie, the one you just *have* to make when that craving for cozy cinnamon-sugar goodness hits. These aren’t fancy, fussy cookies; they’re pure, unadulterated comfort baked into every crinkly top and delightfully chewy bite. My grandmother, bless her heart, always had a batch of these ready, and honestly, the simple joy they brought is exactly what drives my passion for home baking, as you can read more about on my About Page. Trust me, making a perfect batch of classic Snickerdoodles is one of those little kitchen victories that just makes your day brighter.

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Why You’ll Love These Classic Snickerdoodles

Seriously, what’s not to adore about these gems? They’re ridiculously easy to whip up, perfect even when life gets hectic, just like the recipes back home.

• Pure comfort in every bite with that warm, inviting cinnamon-sugar flavor.
• A delightful nostalgic hug that reminds you of simpler times.
• The *perfect* texture: soft in the middle, wonderfully chewy, with that signature crinkly top!
• They’re forgiving, too – a little bit of this or that won’t ruin them!

Ingredients for Perfect Snickerdoodles

Alright, let’s talk ingredients! These aren’t complicated at all, which is part of why I love them so much. You probably have most of this stuff in your pantry right now. For the cookies themselves, you’ll need:

• 3 cups all-purpose flour
• 2 teaspoons cream of tartar (this is our secret weapon for that signature tangy chew!)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (that’s two sticks) unsalted butter, nice and softened
• 1 1/2 cups granulated sugar, plus more for rolling
• 2 large eggs
• 1 teaspoon vanilla extract

And for that irresistible cinnamon-sugar coating:

• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon

Mastering the Art of Snickerdoodle Dough

Okay, now for the fun part – making the dough for these amazing Snickerdoodles! It’s really not complicated at all, but there are a couple of little tricks that make all the difference in getting that perfect texture. We want them soft and a little chewy, not tough, right? So let’s get our hands in there and make some magic happen.

Creaming Butter and Sugar: The Foundation of Snickerdoodles

First things first, we need to cream our butter and sugar. This is super important! Make sure your butter is softened just right – you know, soft enough to leave an indent when you gently poke it, but not melted or greasy. Beat that butter with the granulated sugar until it’s really light and fluffy, and looks almost pale yellow. This step whips in air, and that air is what gives our Snickerdoodles that lovely, tender crumb later on.

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Combining Wet and Dry Ingredients for Snickerdoodle Success

Once your butter and sugar are perfectly creamed, it’s time to add the wet ingredients. Beat in those eggs one at a time, making sure each one is fully incorporated before adding the next. Then, give it a quick stir with the vanilla extract. Now, here’s the golden rule: add your dry ingredients (the flour mixture we set aside) to the wet mixture *gradually*. Mix on low speed or by hand just until everything is combined. Seriously, stop as soon as there are no more dry flour streaks. Overmixing is the enemy of tender Snickerdoodles!

The Signature Cinnamon-Sugar Coating for Your Snickerdoodles

Now for that iconic touch that makes Snickerdoodles, well, Snickerdoodles! We’re talking about that irresistible cinnamon-sugar coating. It’s super simple to whip up. Just take that reserved 1/4 cup of granulated sugar and mix it with your 2 teaspoons of ground cinnamon in a little bowl. Give it a good whisk until it’s all nicely combined. Then, grab your cookie dough balls – I usually use a rounded tablespoon for each – and roll ’em around in that fragrant cinnamon-sugar mixture until they’re completely coated. Make sure you get a nice, even layer; that’s what gives your Snickerdoodles that beautiful sparkle and awesome flavor!

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Baking Your Snickerdoodles to Perfection

Alright, time to get these babies into the oven! Preheat your oven to a nice 375°F (190°C) and get your baking sheets ready with parchment paper – it makes cleanup a breeze, trust me. Pop those cinnamon-sugar coated dough balls onto the sheets, leaving about 2 inches between them so they have room to spread. Now, here’s the crucial part for those perfectly soft, slightly chewy Snickerdoodles: bake them for just 8 to 10 minutes. You’re looking for the edges to be lightly golden, but honestly, the centers should still look a little soft and underdone. In fact, pulling them out when they look *just* done is key for that ultimate Snickerdoodle texture! Remember that little bit of tang and chew we get from the cream of tartar? That magic happens best when they’re not overbaked. They’ll continue to set up on the hot pan, so don’t be tempted to bake them longer!

Cooling Your Snickerdoodles: The Final Touch

Once they’re out of the oven, resist the urge to dive right in! Let those gorgeous cookies cool on the baking sheets for about 2-3 minutes. This short rest lets them firm up just enough so they don’t fall apart when you move them. Then, carefully transfer them to a wire rack to cool completely. This helps them set properly and get that amazing texture we’re aiming for!

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Tips for the Best Soft Snickerdoodle Cookies

Okay, so you’ve got the recipe, you’ve followed the steps, but how do you guarantee those absolutely perfect, super soft snickerdoodle cookies every single time? It’s all about a few little details, and honestly, these are the things I learned from years of baking (and maybe a few oops moments!). Remember my philosophy? Simple, joyful, and delicious – these tips help nail that every single time! Drawing from my own kitchen adventures and the wisdom passed down, here are my go-to tricks for making sure your soft snickerdoodle cookies are just heavenly.

First off, ingredient temperature is key! Make sure your butter is properly softened, not melted. And don’t whisk your eggs in cold, that can make the butter seize up. Also, resist the urge to overmix the dough once you add the flour. Mix just until combined; a few little streaks of flour are okay – they’ll disappear in the oven. Overmixing develops gluten, and nobody wants tough cookies, right? For that perfect soft texture, remember what I said about baking: pull them out when the centers still look a little soft. They’ll finish baking on the hot pan and that’s exactly how you get those delightful, chewy centers.

Ingredient Substitutions and Notes for Snickerdoodles

Now, what if you’re in a pinch and don’t have cream of tartar? I get it! It’s honestly the magic ingredient that gives our Snickerdoodles that signature tang and lovely chew, but you can swap it out in a pinch. Try 1 teaspoon of baking powder for every teaspoon of cream of tartar. Just know that your cookies might be a *little* less tangy and chewy, but still totally delicious! And for storage, keep your cooled Snickerdoodles in an airtight container at room temperature. They’re usually best within 3 days, but honestly, they never last that long in my house!

Serving Suggestions for Your Cinnamon Sugar Cookies

These delightful cinnamon sugar cookies are just perfect for so many occasions! I love pairing them with a tall, cold glass of milk – it’s a classic for a reason! They’re also fantastic with a warm cup of coffee or tea, especially on a chilly afternoon. Seriously, they disappear fast when I bake them for a holiday bake sale treat. They’re such a simple, crowd-pleasing dessert that always brings smiles!

Frequently Asked Questions About Snickerdoodles

Got questions about these delightful classic American cookies? I’ve got answers! It’s totally normal to have a few queries when you’re baking, and I’m here to help you make the best Snickerdoodles possible. For more baking tips and tricks, you can always check out my blog!

Can I make Snickerdoodles without cream of tartar?

You can substitute it! The cream of tartar is what gives Snickerdoodles their signature tangy flavor and chewy texture. If you don’t have it, you can use 1 teaspoon of baking powder for every 1 teaspoon of cream of tartar called for in the recipe. Just know that the flavor and texture will be a little different – a bit less tangy and maybe a touch less chewy, but still delicious!

How do I get those beautiful crinkly tops on my Snickerdoodles?

Ah, the crinkly tops! That’s one of the things that makes them so charming. The crinkles happen as the cookies spread and bake. Making sure you don’t overmix your dough is key here, as is baking them just until the edges are set but the center still looks a little soft. They’ll continue to spread and crinkle as they cool on the baking sheet – pure magic!

Why are my Snickerdoodles flat and spread out too much?

Usually, flat Snickerdoodles mean one of a few things happened. Your butter might have been too warm when you creamed it, or you might have overmixed the dough after adding the flour. Also, make sure you’re using cold eggs and that your baking sheets aren’t too hot from a previous batch. Chill the dough for about 15-20 minutes before baking if you suspect it’s too soft!

Can I use salted butter instead of unsalted?

While I always recommend unsalted butter so you can control the exact amount of salt, you *can* use salted butter in a pinch. Just reduce the added salt in the recipe by about 1/4 teaspoon for every 1/2 cup of salted butter you use. You won’t get quite the same nuanced flavor, but they’ll still be tasty!

Nutritional Information for Snickerdoodles

Just a heads-up, the nutritional details below are estimates for one cookie, based on the ingredients in this recipe. Things can vary a bit depending on your exact ingredients and how big you roll those dough balls, but this should give you a good idea. Enjoy!

• Serving Size: 1 cookie
• Calories: 120
• Fat: 6g
• Saturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 50mg
• Carbohydrates: 15g
• Sugar: 12g
• Fiber: 0g
• Protein: 1g

Classic Snickerdoodles

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Enjoy soft, chewy snickerdoodles with a crinkly top, coated in cinnamon sugar. This recipe delivers that nostalgic, comforting taste with a hint of tang from cream of tartar.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 10 min
• Total Time: 25 min
• Yield: 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 3 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• For Rolling: 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon

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Instructions

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. In a small bowl, combine the 1/4 cup granulated sugar and 2 teaspoons cinnamon for rolling.
7. Roll rounded tablespoons of dough into balls, then roll each ball in the cinnamon-sugar mixture.
8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
9. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are still soft.
10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

• For extra soft cookies, do not overbake. They will continue to set as they cool.
• If you don’t have cream of tartar, you can substitute 1 teaspoon of baking powder for every 1 teaspoon of cream of tartar, but the tang and chew will be slightly different.
• Store cooled cookies in an airtight container at room temperature for up to 3 days.

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 12g
• Sodium: 50mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 20mg