Introduction
Imagine biting into a cookie that’s impossibly soft and chewy, with a crackly cinnamon-sugar top. That’s the magic of a perfect snickerdoodle. This classic recipe delivers that iconic soft-baked texture you love, with just the right balance of sweetness and warm spice.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 18 cookies
Ingredients
- 1 1/3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter ((at room temperature))
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup granulated sugar ((for rolling))
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the 1 1/3 cups all purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
- In a large bowl, use a hand mixer or stand mixer to cream the 6 tablespoons unsalted butter with the 1/2 cup granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the 1 egg and 1/2 teaspoon vanilla extract until fully combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined and no dry streaks remain.
- In a small, shallow bowl, mix the remaining 1/2 cup granulated sugar with the 1/2 teaspoon cinnamon.
- Scoop dough into 1-tablespoon portions, roll into balls, then roll each ball generously in the cinnamon-sugar mixture.
- Place dough balls about 2 inches apart on the prepared baking sheet. Bake for 10-11 minutes, or until the edges are just set and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Sugar Glaze: Drizzle a simple glaze of powdered sugar and milk over the cooled cookies for a festive touch.
- Flavor Infusion: Add a pinch of nutmeg or cardamom to the cinnamon-sugar coating for a unique twist.
- Cookie Sandwich: Spread a layer of vanilla frosting or marshmallow fluff between two cookies.
- Skillet Cookie: Press the entire batch of dough into a greased oven-safe skillet, bake, and serve warm with scoops of ice cream.
Tips for Success
- For the best texture, ensure your butter is truly at room temperature (soft but not melted).
- Don’t overbake! The cookies will look underdone when you pull them out, but they set up perfectly as they cool.
- Use a cookie scoop to ensure uniform size and even baking.
- Let the dough rest for 10 minutes after mixing to allow the flour to hydrate, resulting in a chewier cookie.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. To restore that just-baked softness, microwave a cookie for 8-10 seconds or warm in a 300°F oven for 3-4 minutes.
FAQ
Why are they called Snickerdoodles?
The name is likely of German or whimsical American origin, and the distinctive cinnamon-sugar coating is the defining feature.
Can I use baking soda instead of baking powder?
No, this recipe specifically uses baking powder to achieve its classic soft, cake-like texture. Baking soda will change the flavor and spread.
My cookies are flat. What happened?
This is often caused by butter that is too warm or melted. Ensure your butter is cool to the touch but soft enough to indent with a finger.
Can I freeze the cookie dough?
Absolutely. Roll the dough balls and freeze them on a tray before transferring to a bag. Bake from frozen, adding 1-2 extra minutes to the bake time.
Why are my cookies puffy and not spreading much?
This can happen if the dough is too cold or if you measured the flour by packing it into the cup. Use the spoon-and-level method for measuring flour.
Can I double this recipe?
Yes, it doubles perfectly. Just be sure to space the cookie dough balls well on multiple baking sheets and rotate them in the oven for even baking.