Amazing soft and delicious snickerdoodles
Is it even holiday baking without snickerdoodles? We suppose it can be, especially when there are melomakarona, kourabiethes and amygdalota to fill the cookie baskets with, but still. Any opportunity to bake another cookie should be met with gusto… and flour, and sugar, and butter! In truth however, we can talk a big snickerdoodle game, but this is a cookie new to our repertoire. Like our amazing gingerbread molasses cookies, and our oatmeal raisin cookies, these were not cookies that our parents made for us growing up. Heck, even if they wanted to, they wouldn’t have been able to pronounce them!
What is a snickerdoodle?
Snickerdoodles are a type of cookie made with really basic ingredients, including cinnamon, and cream of tartar and baking soda as leaveners. The balls of dough are rolled in a cinnamon sugar and then baked. They can be either crisp or soft, depending on the recipe. Our snickerdoodles are soft, and chewy, and perfectly delicious.
It is uncertain where the name snickerdoodle comes from, and lots of theories.
Are snickerdoodles and sugar cookies the same thing?
They are certainly similar, but sugar cookies are usually rolled only in sugar whereas snickerdoodles are rolled in a cinnamon sugar combination.
How to store cookies
Snickerdoodle cookies will keep really well in a tightly sealed container, at room temperature, for about a week. For longer storage keep your cookies in the refrigerator. If you prefer, you can even freeze your baked cookies.
Can you freeze snickerdoodles or the dough?
Alternatively, you can prepare your cookies for baking and freeze them unbaked. Line your cookie balls of dough (coated in cinnamon sugar) on a baking tray and cover loosely with plastic wrap. Then, freeze your balls of cookie dough and transfer to a freezer bag. Bake from frozen, but adjust the cooking time.
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- 1 Stand mixer or hand-held mixer with paddle attachment
- 1 Rubber spatula
- Cookie cooling rack
- 1 cup unsalted butter, softened
- 1 cup white granulated sugar
- ½ cup light brown sugar, packed
- 2 eggs
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- 1½ tsp cream of tartar
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
For the topping
- ⅓ cup white granulated sugar
- 2½ tsp cinnamon
- Preheat oven to 350 °F
- In the bowl of your stand mixer combine the butter and sugars. Beat well until light and fluffy, approximately 5 minutes.1 cup unsalted butter, softened, 1 cup white granulated sugar, ½ cup light brown sugar, packed
- Add the eggs and the vanilla extract. Beat again for 3 - 5 minutes, scraping down the sides occasionally using a rubber spatula.2 eggs, 2 tsp vanilla extract
- Meanwhile, in a medium size bowl whisk together the dry ingredients.2½ cups all-purpose flour, 1½ tsp cream of tartar, 1 tsp baking soda, ½ tsp cinnamon, ¼ tsp salt
- Add the dry ingredients to the wet ingredients and with the mixer speed set to medium, mix until just combined.
- In a small bowl combined the ingredients for the topping.⅓ cup white granulated sugar, 2½ tsp cinnamon
- Using a mini ice cream scooper, or a tablespoon form balls with the dough; you should make approximately 40 balls of cookie dough. Roll them into the cinnamon sugar mixture.
- Place balls on a parchment lined cookie sheet. Bake in middle of the oven for 10 - 13 minutes, or until the bottoms are lightly browned.
- Allow to cool on baking tray for a few minutes before transferring to a cooling rack. Enjoy!