Best Family Dessert: Snickerdoodle Cookies

Recipe Overview

Snickerdoodle cookies are a beloved family treat, combining the warm flavors of cinnamon and sugar with a soft, chewy texture. This classic cookie hails from the United States and has German roots, often enjoyed during festive occasions and gatherings. Their unique characteristic is the delightful cinnamon-sugar coating that gives a sweet, aromatic bite. These cookies are perfect for family gatherings, holiday celebrations, or simply an afternoon snack, making them a go-to comfort dessert. Expect a lovely balance of sweet, buttery flavor with a slight tang from the cream of tartar, resulting in a tender, pillowy texture that melts in your mouth.

Prep and Cook Times

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-30 minutes
• Skill Level: Beginner

Serving Information

• Yield: 24 cookies
• Serving Suggestions: Pair with a glass of milk or a scoop of vanilla ice cream for a delightful treat. For added flair, sprinkle extra cinnamon sugar on top before serving.

Ingredients List

• For the Cookies:
  • 1 cup (227 g) unsalted butter, softened to room temperature
  • 1 ½ cups (300 g) granulated sugar
  • 2 large eggs
  • 2 ¾ cups (345 g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
• For the Cinnamon Sugar Coating:
  • 3 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon

Substitutions:

• For a gluten-free version, use a 1:1 gluten-free flour blend.
• To make these cookies dairy-free, substitute the butter with coconut oil or a vegan butter alternative.

Prep Note: Make sure the butter is softened to room temperature for easy mixing.

Equipment List

• Essential Equipment:
  • Stand mixer or hand mixer
  • Mixing bowls
  • Baking sheets (2)
  • Parchment paper (optional, for easy cleanup)
  • Measuring cups and spoons
  • Cookie scoop or tablespoon
  • Cooling rack

Optional Equipment:

• Silicone baking mats (instead of parchment)
• Food processor for finely mixing ingredients (if desired)

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare Baking Sheets: Line your baking sheets with parchment paper or silicone baking mats.
3. Mix the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar using a stand mixer or hand mixer until light and fluffy, about 2-3 minutes.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
6. Blend Together: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix to ensure a tender cookie.
7. Prepare Cinnamon Sugar: In a small bowl, combine 3 tablespoons of sugar with the cinnamon for the coating.
8. Form Cookies: Using a cookie scoop or tablespoon, scoop out dough and roll into balls. Then, roll each ball in the cinnamon sugar mixture until fully coated.
9. Place on Baking Sheet: Arrange the coated dough balls on the prepared baking sheets about 2 inches apart.
10. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The cookies will puff up and then flatten as they cool.
11. Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a cooling rack.

Technique Tips and Troubleshooting

• Creaming Butter and Sugar: Ensure your butter is properly softened to achieve a fluffy texture. If it’s too cold, it won’t mix well.
• Chilling the Dough: If your dough is too soft, you can chill it in the fridge for 30 minutes to help it firm up before baking.
• Baking Time: Keep an eye on the cookies towards the end of the baking time; they should be lightly golden around the edges while still soft in the center.

Plating and Presentation

• Serve the cookies warm or at room temperature on a decorative plate. For an extra touch, dust with powdered sugar or a light sprinkle of cinnamon before serving. Pair with a tall glass of milk or hot cocoa for a cozy feel.

Storage and Reheating Instructions

• Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days.
• Reheating: To refresh cookies, microwave for 10-15 seconds or place them in a 350°F (175°C) oven for 5 minutes to regain softness.

Variations and Customizations

• Add-Ins: For a fun twist, you can add chocolate chips, chopped nuts, or dried fruit to the dough.
• Vegan Version: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use coconut oil instead of butter.

Notes on Ingredients and Equipment

• Cream of Tartar: This ingredient helps create the signature chewy texture and adds a slight tanginess. Don’t skip it!
• Butter: Use high-quality unsalted butter for the best flavor. If using salted butter, reduce the added salt to ¼ teaspoon.

Final Touches and Personal Notes

These Snickerdoodle cookies hold a special place in my heart as they remind me of cozy family gatherings during the holidays. The aroma of cinnamon baking in the oven brings back cherished memories of my grandmother’s kitchen. I encourage you to experiment with this recipe, add your personal touch, and create your own family traditions!

FAQ

1. Can I freeze the cookie dough?
   Yes, you can freeze the dough. Roll it into balls, freeze on a baking sheet, then transfer to an airtight container. Bake directly from frozen, adding a minute or two to the baking time.

2. Why are my cookies flat?
   Flat cookies may be due to over-mixing the dough or not using enough flour. Be sure to measure properly and mix until just combined.

3. Can I use brown sugar instead of white sugar?
   Yes, using brown sugar will give your cookies a richer flavor and a slightly chewier texture.

4. What can I use instead of cream of tartar?
   You can substitute cream of tartar with an equal amount of lemon juice or white vinegar, although it may slightly alter the cookie’s flavor.

5. How do I know when my cookies are done?
   Cookies are done when they are set around the edges but still soft in the center. They will continue to firm up while cooling on the baking sheet.