Snickerdoodles
Ingredients
- 2 ¾ c.all-purpose flour
- 2 tsp.cream of tartar
- 1 tsp.baking soda
- ½ tsp.kosher salt
- 1 c.salted butter
at room temperature
- ¼ c.light brown sugar
- 1 ½ c.plus 2 tbsp. granulated sugar
- 2 largeeggs
- 1 ½ tsp.vanilla extract
- 2 tbsp.ground cinnamon
for rolling
Directions
- 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- 2
In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt until thoroughly combined. Set aside.
- 3
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and 1¼ cups of the granulated sugar. Beat on medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl, then beat in the eggs, 1 at a time, on medium speed. Beat in the vanilla. Scrape down the sides of the bowl again. With the mixer on low speed, slowly add the dry ingredients and beat until combined.
- 4
In a medium bowl, whisk together the cinnamon and the remaining 6 tablespoons granulated sugar. Using a 2-tablespoon cookie scoop, form balls of dough and gently roll them in the cinnamon sugar, coating generously. Transfer to the prepared baking sheets, spacing the dough balls about 3 inches apart.
- 5
Bake in batches, rotating the pans halfway through, until puffed and just barely set in the center, 8 to 10 minutes (the cookies will continue to set as they cool). Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Snickerdoodles
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About this Recipe
Craving a classic cookie that’s wonderfully soft, delightfully chewy, and surprisingly simple to bake? Ree Drummond’s Snickerdoodles are your answer, promising a crowd-pleasing treat ready in just over half an hour.
What makes this Snickerdoodle recipe stand out is its commitment to ease without compromising on the iconic texture. With creamy butter and the essential touch of cream of tartar, these cookies bake up perfectly soft and satisfyingly chewy every time. It's a reliable approach that delivers that beloved cinnamon-sugar crunch on the outside with a tender interior, making it a truly classic sweet.
Expect a cookie that’s truly a comfort food staple. You'll savor the warm, inviting aroma of cinnamon filling your kitchen as these golden-brown beauties bake. Each bite offers a delightful contrast: the subtle spice and crystalline sugar coating giving way to a rich, buttery, and exceptionally tender crumb. This recipe yields a generous batch, perfect for sharing, ensuring you’ll have plenty of these easy, satisfying Snickerdoodles to go around.
Customization & Variations
- Spice it Up: While classic Snickerdoodles shine with cinnamon, you can experiment by adding a pinch of nutmeg or cardamom to your cinnamon sugar coating for an extra layer of warmth.
- Extract Swap: For a slightly different flavor profile, consider swapping a portion of the vanilla extract for almond extract, offering a subtle nutty note.
- Sugar Play: If you prefer a chewier cookie, you might lean into a higher brown sugar content in the dough, though this recipe already balances both granulated and light brown sugar for optimal texture.
These classic Snickerdoodles are ideal for autumn gatherings, cozy afternoons with a warm drink, or simply when you need a little sweet pick-me-up. Serve them alongside a glass of milk or a hot cup of coffee for the ultimate comforting treat.