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Craving the perfect cookie? Look no further than these Snickerdoodles. This recipe delivers soft, chewy, and utterly delightful cookies infused with the warmth of cinnamon, buttery goodness, and a touch of tang.
Ingredients – Snickerdoodle Cookies:
For the Dough:
- 2 3/4 cups (330g) all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 teaspoon baking soda
For the Wet Mix:
- 1 cup (226g) unsalted butter, room temperature
- 1/2 cup (100g) white sugar
- 3/4 cup (150g) light brown sugar (or 1/2 cup light + 1/4 cup dark)
- 2 tsp vanilla extract
- 1 large egg
- 1 egg yolk
For the Cinnamon Sugar Coating:
- 1/4 cup (50g) granulated sugar
- 2 teaspoon ground cinnamon
Instructions – Snickerdoodle Cookies:
1. Prepare Dry Ingredients:
- In a large bowl, sift together 2 3/4 cups of all-purpose flour, 1 tsp cream of tartar, 1 tsp cinnamon, 3/4 tsp salt, and 1 tsp baking soda.
2. Cream Butter and Sugar:
- Cream 1 cup of room temperature unsalted butter, 1/2 cup white sugar, and 3/4 cup light brown sugar (or 1/2 cup light + 1/4 cup dark) until fluffy and well combined.
3. Add Eggs and Vanilla:
- Mix in 2 tsp of vanilla extract, 1 large egg, and 1 egg yolk until fully incorporated.
4. Combine Dry and Wet Mix:
- Gradually add the dry ingredients to the wet mixture and mix until just combined. Avoid overmixing.
5. Roll into Balls:
- Roll the cookie dough into balls, about 1 1/2 to 2 inches in diameter. Place them on a baking sheet lined with parchment paper, ensuring they have enough space to expand.
6. Cinnamon Sugar Coating:
- In a separate bowl, mix together 1/4 cup granulated sugar and 2 tsp ground cinnamon.
- Roll each dough ball in the cinnamon sugar mixture until coated.
7. Bake – Snickerdoodle Cookies:
- Preheat your oven to 375°F (190°C).
- Bake the cookies for about 10 minutes or until they are puffed and golden. Keep an eye on them; you want them to be soft and chewy.
8. Enjoy:
- Once baked, let the cookies cool on a wire rack. Serve and enjoy!
Storage:
- These cookies freeze well. You can store extra dough in the freezer for freshly baked cookies anytime.
Common Mistakes while preparing Snickerdoodle Cookies:
- Overmixing the Dough: One common mistake is overmixing the dough after adding the dry ingredients. Overmixing can lead to tough cookies. Mix until just combined for the perfect texture.
- Using Cold Butter: Ensure your butter is at room temperature, not too soft and not too cold. This affects the cookie’s texture.
- Skipping Cream of Tartar: Don’t omit the cream of tartar. It’s what gives snickerdoodles their distinct flavor and texture.
- Not Rolling in Cinnamon Sugar: Rolling the dough in cinnamon sugar is a must. It adds flavor and that classic snickerdoodle look.
- Overcrowding the Baking Sheet: Leave enough space between cookies on the baking sheet. Overcrowding can lead to uneven baking.
- Baking for Too Long: Keep an eye on your cookies. They should be puffed and golden, not overly browned.
- Using the Wrong Sugar: Brown sugar varies; use light or dark brown sugar as preferred, but don’t omit it altogether.
- Not Adjusting for Altitude: At high altitudes, cookies may need slight adjustments. Experiment if necessary.
FAQs – Snickerdoodle Cookies Recipe:
Q1: What role does cream of tartar play in this recipe?
Cream of tartar adds a touch of tangy flavor, reacts with the leavening agent for a soft texture, and prevents sugar crystallization for chewy cookies.
Q2: Can I use dark brown sugar instead of light brown sugar?
Absolutely. Dark brown sugar will add a richer flavor to your cookies.
Q3: Why should I use room temperature butter?
Room temperature butter blends more evenly with sugar, creating a smoother cookie dough.
Q4: Is it okay to use salted butter if I don’t have unsalted butter?
Using unsalted butter allows you to control the salt content better. If using salted butter, reduce the added salt in the recipe.
Q5: What’s the significance of adding an extra egg yolk?
The extra egg yolk contributes to a softer, more tender cookie texture.
Q6: Can I refrigerate the cookie dough for later use?
Yes, you can refrigerate the dough for a few days, but it may require a bit more time in the oven when baking.
Q7: How do I prevent the cookies from spreading too much?
Ensure your dough balls are well-chilled before baking to help maintain their shape.
Q8: Can I customize these cookies with mix-ins like chocolate chips or nuts?
Absolutely! Feel free to add your favorite mix-ins for a personalized twist on classic Snickerdoodles.
Conclusion:
These Snickerdoodle Cookies are a delightful treat that’s quick and easy to make. The combination of cinnamon, butter, and sugar in every bite is simply irresistible. Whether you’re enjoying them fresh out of the oven or from the freezer, these cookies are a timeless favorite. Bake up a batch and savor the magic of homemade Snickerdoodles.
