Soft Snickerdoodle Cookies are a holiday classic that always bring a smile to my family’s faces. I remember one Christmas when my son, Jake, tried to sneak a cookie before dinner, leaving a trail of flour behind him. These cookies are perfect for cozy Christmas baking and are sure to become a favorite in your home too!
Table of Contents
Why You’ll Love It
- They’re soft and chewy with a delightful cinnamon-sugar coating.
- The dough is easy to make and requires no chilling time.
- They’re a hit with kids and adults alike, making them perfect for holiday gatherings.
Pure Comfort
There’s something magical about the smell of Snickerdoodle cookies baking in the oven. It’s like a warm hug on a chilly day, filling your home with sweet, spicy aromas that make everyone feel cozy and loved.
What You Need
- 2 sticks 1 cup unsalted butter, softened – You can substitute with coconut oil for a dairy-free option.
- 300 g 1 ½ cups granulated sugar – Brown sugar can be used for a richer flavor.
- 2 2 large eggs – No substitutions needed.
- 1 1 tsp vanilla extract – Use pure vanilla for the best flavor.
- 420 g 3 ½ cups all-purpose flour – For a gluten-free option, use a 1:1 gluten-free flour blend.
- 2 2 tsp cream of tartar – This gives Snickerdoodles their signature tang.
- 1 1 tsp baking soda – Ensure it’s fresh for the best rise.
- ½ ½ tsp salt – Adjust to taste.
- 3 3 tbsp granulated sugar – For rolling the cookies.
- 1 1 tbsp ground cinnamon – Feel free to add more for extra spice!
Time to Cook
Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes | Difficulty: Easy | Make-Ahead: You can make the dough a day in advance.
Steps to Make It
- Preheat your oven to 350 °F. This is the perfect temperature for baking cookies, ensuring they come out soft and chewy.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. You’ll know it’s ready when the mixture is pale and has a smooth texture.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, which will add a lovely aroma to your dough.
- In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. This step is crucial as it combines the dry ingredients evenly, ensuring your cookies rise perfectly.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; you want the dough to be soft and slightly sticky.
- In a small bowl, mix the granulated sugar and cinnamon for rolling. This will give your cookies that classic Snickerdoodle flavor.
- Scoop out tablespoon-sized balls of dough and roll them in the cinnamon-sugar mixture. Place them on a baking sheet lined with parchment paper, leaving space for spreading.
- Bake the cookies in the preheated oven for about 10 minutes, or until they are lightly golden around the edges. They’ll puff up and then flatten slightly as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set while still being soft and chewy.
Make It Perfect
- For extra flavor, try adding a pinch of nutmeg to the cinnamon-sugar mix.
- If you want a thicker cookie, chill the dough for 30 minutes before baking.
- Keep an eye on the cookies while they bake; they can go from perfect to overdone quickly!
Mix It Up
- Add chocolate chips for a fun twist on classic Snickerdoodles.
- Try adding chopped nuts for a bit of crunch.
Perfect Partners
- These cookies pair wonderfully with a glass of milk or a warm cup of cocoa.
- Serve them alongside your favorite holiday desserts for a delightful spread.
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FAQs
Can I make the dough ahead of time?
Yes! You can prepare the dough a day in advance and store it in the fridge.
How should I store leftover cookies?
Store them in an airtight container at room temperature for up to a week.
Can I freeze these cookies?
Absolutely! Freeze the baked cookies in a single layer, then transfer to a bag for up to three months.
What can I use instead of cream of tartar?
You can substitute with 1 tsp of lemon juice or white vinegar.
Why are my Snickerdoodles flat?
Flat cookies could be due to too much butter or not enough flour. Make sure to measure accurately!
Conclusion
Soft Snickerdoodle Cookies are a delightful treat that brings warmth and joy to any holiday gathering. With this Snickerdoodle recipe, you can create sweet memories with your loved ones, making them a must-try for your Christmas baking adventures!
Soft Snickerdoodle Cookies for Cozy Christmas Baking
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
- Wire rack
Ingredients
Main
- 2 sticks unsalted butter softened; can substitute with coconut oil for dairy-free
- 300 g granulated sugar brown sugar can be used for richer flavor
- 2 large eggs no substitutions needed
- 1 tsp vanilla extract use pure vanilla for best flavor
- 420 g all-purpose flour for gluten-free option, use 1:1 gluten-free flour blend
- 2 tsp cream of tartar gives Snickerdoodles their signature tang
- 1 tsp baking soda ensure it’s fresh for best rise
- 0.5 tsp salt adjust to taste
- 3 tbsp granulated sugar for rolling the cookies
- 1 tbsp ground cinnamon feel free to add more for extra spice
Instructions
- Preheat your oven to 350 °F.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Whisk together the flour, cream of tartar, baking soda, and salt in another bowl.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Mix the granulated sugar and cinnamon in a small bowl for rolling.
- Scoop tablespoon-sized balls of dough and roll them in the cinnamon-sugar mixture.
- Place dough balls on a baking sheet lined with parchment paper, leaving space for spreading.
- Bake the cookies for about 10 minutes, or until lightly golden around the edges.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.