Best Snickerdoodles Recipe

If you have a soft spot for classic, chewy cookies that bring both nostalgia and joy to every bite, you are going to fall in love with this Best Snickerdoodles Recipe. This recipe delivers perfectly tender cookies with a crackly cinnamon-sugar crust that melts in your mouth and fills your home with an irresistible aroma. Each cookie strikes the perfect balance of sweet and spicy, with a subtly tangy note from the cream of tartar that sets these snickerdoodles apart from the rest. Whether you’re baking for a crowd or just because, these delightful treats are guaranteed to become your go-to recipe and a beloved favorite for years to come.

Ingredients You’ll Need

This recipe uses simple, pantry-friendly ingredients that combine to create the perfect snickerdoodle experience. Each item plays an important role in delivering the cookie’s soft interior, signature tang, and the unforgettable cinnamon-sugar exterior.

• Bob’s Red Mill Organic All-Purpose Flour: The sturdy base for your cookie dough ensuring a tender crumb.
• Cream of Tartar: Adds the classic snickerdoodle tang and helps the cookies keep their shape.
• Baking Soda: Gives just enough lift for fluffy, light cookies.
• Kosher Salt: Enhances all the sweet and spicy flavors perfectly.
• Vegetable Shortening: Creates a soft texture and adds to that irresistibly chewy bite.
• Unsalted Butter: Brings richness and sumptuous flavor to every cookie.
• Granulated Sugar: Sweetens the dough and forms the crispy cinnamon-sugar coating.
• Large Eggs: Bind everything together for that perfect cookie structure.
• Ground Cinnamon: The star spice that defines snickerdoodles and gives the cookies their warm, comforting flavor.
• Iced Water: Helps coat the dough balls with cinnamon sugar evenly for that perfect outer crunch.

How to Make Best Snickerdoodles Recipe

Step 1: Prepare Your Workspace

Start by preheating your oven to 375°F and lining three baking sheets with parchment paper. This ensures your cookies bake evenly and prevents any sticky messes. Getting your workspace ready before you dive in is key to a smooth baking experience.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and kosher salt. This blend lays the foundation of your dough by evenly distributing the leavening agents and salt, essential for that classic snickerdoodle texture and flavor.

Step 3: Cream the Fat and Sugar

Using a stand mixer fitted with the paddle attachment, cream together the shortening and butter for about 30 seconds, then add 1½ cups of granulated sugar. Beat the mixture until it’s light in color and fluffy, around 3 minutes. This step traps air in the dough for wonderfully tender cookies.

Step 4: Add the Eggs

Beat in the eggs one at a time, mixing just until incorporated. This part is essential because adding eggs slowly helps maintain the dough’s fluffiness without overmixing, which could toughen your cookies.

Step 5: Combine the Dough

Slowly add the flour mixture all at once to the wet ingredients. Mix on low speed just until no flour is visible. The key here is to avoid overworking the dough to keep these snickerdoodles delightfully soft, not dense or chewy in a tough way.

Step 6: Set up the Cinnamon-Sugar Coating Station

Arrange near your baking sheets a bowl with the remaining 1 cup of sugar mixed with the cinnamon, a bowl of iced water, and a folded paper towel. This setup makes the rolling process quicker and guarantees the iconic cinnamon-sugar crust on every cookie.

Step 7: Roll and Coat the Dough Balls

Take roughly 2 tablespoons of dough and gently roll it into a ball. Dip the ball briefly into the iced water, then place it on the paper towel to absorb excess moisture. Roll the dough in the cinnamon-sugar mixture, ensuring an even coat. Place the balls onto the prepared baking sheets about 2 inches apart; there will be about 8 cookies per sheet.

Step 8: Bake to Perfection

Bake the cookies on the middle rack at 375°F for 10-12 minutes, rotating the pans halfway through. You’ll know they’re done when the edges are set and barely browning, with soft, cracked centers that look just slightly undercooked. This ensures a chewy interior that everyone loves.

Step 9: Cool and Enjoy

Let the cookies cool on the baking sheet for 5-8 minutes before transferring them to a wire rack to cool completely. This cooling time allows the snickerdoodles to firm up just enough while retaining their tender texture.

How to Serve Best Snickerdoodles Recipe

Garnishes

The classic cinnamon-sugar coating is perfect on its own, but you can sprinkle a tiny pinch of flaky sea salt on top after baking to add a sophisticated twist. For a festive note, consider a light dusting of powdered sugar or a drizzle of melted white chocolate for extra sweetness and visual appeal.

Side Dishes

Snickerdoodles pair beautifully with a warm cup of coffee, a glass of cold milk, or spiced chai. For a cozy dessert plate, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream for contrasting temperatures and textures.

Creative Ways to Present

Enjoy your snickerdoodles stacked and tied together with a rustic ribbon as an edible gift, or sandwich two cookies around a creamy filling like cinnamon buttercream or cream cheese frosting for a decadent treat. You can also crumble them over yogurt or ice cream for a delightful crunch boost.

Make Ahead and Storage

Storing Leftovers

To keep your snickerdoodles fresh and chewy, store them in an airtight container at room temperature for up to 4 days. If they start to lose their softness, a quick 10-second zap in the microwave revives that fresh-baked warmth instantly.

Freezing

You can freeze both baked and unbaked snickerdoodle dough. For baked cookies, place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag for up to 3 months. For dough, shape into balls, freeze on a tray, then store in bags; bake straight from frozen, adding a couple of minutes to the bake time.

Reheating

Warm leftover snickerdoodles in a 300°F oven for about 5 minutes or microwave individually for 10 seconds. This softens the cookies and revitalizes that fresh-from-the-oven feel every time.

FAQs

What makes a snickerdoodle different from other sugar cookies?

Snickerdoodles stand out because of their signature tang from cream of tartar and their distinctive cinnamon-sugar coating. This combination gives a subtle tartness and a warm spice note that traditional sugar cookies don’t have.

Can I substitute butter for the shortening?

While butter adds great flavor, shortening helps create a soft and chewy texture. You can try using all butter for a richer taste, but expect a slightly crisper cookie with less chewiness.

Why do I need to dip the dough balls in iced water?

Dipping in iced water helps the cinnamon-sugar coating stick better and ensures a delicate crunchy crust without making the dough too wet or heavy.

How can I make my snickerdoodles extra soft?

Be careful not to overmix the dough and avoid overbaking. Pull the cookies out when centers are just set and still look slightly undercooked for maximum softness.

Can I add mix-ins like nuts or chocolate chips?

Absolutely! Adding chopped nuts or chocolate chips makes a delightful variation, though traditional snickerdoodles are cherished for their simple cinnamon-sugar flavor.

Final Thoughts

This Best Snickerdoodles Recipe is a true crowd-pleaser that never fails to bring smiles around the table. Its straightforward ingredients and easy steps combine to make a cookie that’s both a classic and a comfort food celebration. I encourage you to give this recipe a try and watch it quickly become a beloved staple in your baking repertoire. Happy baking and even happier snacking!

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