Soft, chewy, and coated in cinnamon sugar, snickerdoodle cookies are a nostalgic treat that never goes out of style. With their slightly tangy flavor and signature crinkly tops, they’re a beloved classic for good reason. Perfect for everything from holiday cookie swaps to everyday indulgence, this recipe ensures your snickerdoodles turn out just right every time. Let’s dive into the details of creating these timeless cookies.
Servings and Macros
- Yield: About 24 cookies (serving size: 1 cookie)
- Calories: 120 per serving
- Protein: 1.5g
- Carbohydrates: 17g
- Fats: 5g
- Fiber: 0.5g
- Sugar: 10g
Health Benefits of Each Ingredient
- Butter: Adds richness and provides essential fat-soluble vitamins like A and D.
- Cinnamon: Known for its antioxidant and anti-inflammatory properties, cinnamon adds warmth and depth to the cookies.
- Cream of Tartar: Gives snickerdoodles their tangy flavor and ensures the soft, chewy texture.
- Eggs: Provide structure, moisture, and protein for the perfect cookie consistency.
Ingredients
For the Dough:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
For the Cinnamon Sugar Coating:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Prepare the Dough:
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Cover the dough and chill in the refrigerator for at least 1 hour.
- Preheat and Prep:
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a small bowl, mix together the cinnamon and sugar for the coating.
- Shape and Coat:
- Using a tablespoon or small cookie scoop, form the dough into balls about 1 inch in diameter.
- Roll each ball in the cinnamon sugar mixture until fully coated.
- Bake:
- Place the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 8-10 minutes, or until the edges are set and the tops are slightly cracked.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Pairing Recommendations
Milk: A classic pairing—serve with a glass of cold milk for a nostalgic treat.
Coffee: Pair with a cinnamon latte or a robust Americano to enhance the spice flavors.
Cocktails:
- Spiked Eggnog: The creamy, spiced notes of eggnog complement the cookies perfectly.
- Cinnamon Old Fashioned: A classic cocktail with a cinnamon twist mirrors the snickerdoodle’s flavor.
- Chai White Russian: The warm spices of chai add a delightful pairing.
Non-Alcoholic Options:
- Try a hot apple cider with a cinnamon stick for a cozy pairing.
- A chai tea latte brings out the cinnamon and complements the cookie’s richness.
- Sparkling water with a splash of vanilla syrup offers a refreshing contrast.
Classic snickerdoodle cookies are more than just a treat—they’re a trip down memory lane. Whether you’re baking them for a special occasion or simply indulging your sweet tooth, these cookies are sure to bring a smile to your face. Enjoy!
