Who wouldn’t love a snickerdoodle? Try out this fantastic snacker for your next party or get-together! With its crispy exterior and soft, chewy interior, this classic cookie is a favorite for kids and adults alike. This recipe yields a batch of about 24 cookies.
Getting Started With The Secrets
To get the puffy and soft texture characteristic of a snickerdoodle, you need to start with the right ingredients.
- The key to this cookie is the cream of tartar. This ingredient provides the perfect amount of acidity to neutralize the baking soda. Without it, your cookies will be flatter and more arduous.
- Be sure to use good quality butter for this recipe as well. Room temperature butter will mix more easily with the sugar and yield a smoother dough.
- If you don’t have time to let your butter come to room temperature, you can cut the butter into small cubes and mix them into the sugar until they are well combined.
Chilled Dough Vs. Non-Chilled Dough
Some recipes call for chilling the dough before baking, while others don’t. The jury is still out on which method yields the best results.
If you are short on time, you can skip the chilling step. However, we recommend chilling the dough for at least 30 minutes if you have the time, as this will help to prevent spreading and will result in a more pronounced flavor.
To get the perfect snickerdoodle, be sure to follow these tips:
- Preheat your oven to 350 degrees Fahrenheit before you begin baking.
- Use a cookie scoop or spoon to drop dough onto the baking sheet. Be sure to evenly space out the cookies, as they will spread during baking.
- Never bake more than one sheet of cookies at a time, ensuring even baking.
- 1 cup unsalted butter or 2 sticks, at room temperature
- 1 cup granulated sugar plus 1 tbsp for rolling
- 2 eggs
- 1 tsp vanilla extract
- 2 tsp cream of tartar
- 1 tsp baking soda
- 0.5 tsp salt
- 3 cups all-purpose flour plus more for dusting
- Preheat the oven to 350°F or 180°C. Line a baking sheet with parchment paper and set it aside.
- In the bowl of an electric mixer, cream butter and sugar together until light and fluffy. Add eggs, one at a time, and mix until combined. Stir in vanilla extract.
- In a separate bowl, whisk together the cream of tartar, baking soda, salt, and flour. Slowly add to the butter mixture and mix until just combined.
- Cover and chill in the refrigerator for 30 minutes if the dough is too soft.
- Dust a work surface with flour. Roll dough into 1-inch balls and then roll in the remaining sugar. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 10 minutes, or until cookies are set and lightly golden brown.
- Allow cooling on the baking sheet for 5 minutes before transferring it to a wire rack to cool completely.
Serving SuggestionsServe these delicious cookies with a cold glass of milk or a cup of hot coffee. For an extra special treat, try dipping them in chocolate!
Storing SuggestionsStore cookies in an airtight container at room temperature for up to 1 week.
FAQs Related To Snickerdoodle Recipe
Why Does This Recipe Call For Cream Of Tartar?
Cream of tartar is an acidic ingredient that helps to neutralize baking soda as this results in a puffier, softer cookie.
Can I Substitute The Butter In This Recipe?
Yes, you can substitute the butter for margarine or shortening. However, keep in mind that butter will yield the best results.
My Cookies Came Out Flat. What Did I Do Wrong?
There are a few possible reasons why your cookies came out flat. It could be that you didn’t use enough cream of tartar or that you overmixed the dough. Be sure to follow the recipe closely to avoid this issue.
This snickerdoodle recipe is sure to be at your next party. Be sure to follow the tips in this recipe to get the perfect cookie. Make yourself feel at home and bake some cookies! Snickerdoodles are the perfect comfort food.