Easy Snickerdoodle Cookies

Snickerdoodle cookies are a classic treat that are perfect for any occasion. The unique combination of ingredients and the dusting of cinnamon sugar on top make these cookies a must-try for anyone who loves a good cookie. Here's a recipe that you can use to make these delicious treats at home.

The origin of the name "snickerdoodle" is uncertain, but it is believed to be a derivative of the German word "Schneckennudel," which refers to a type of cinnamon-sugar cookie.

Snickerdoodles are often considered a type of sugar cookie, but they are unique in that they use cream of tartar in the dough. This ingredient gives snickerdoodles their characteristic tangy flavor and chewy texture, and also helps to create the characteristic "crinkles" on the surface of the cookies.

FAQs

Q: Can I use salted butter instead of unsalted butter for this recipe?

A: It is best to use unsalted butter for this recipe because it allows you to control the amount of salt in the cookies. If you use salted butter, you will need to adjust the amount of salt in the recipe or omit it entirely.

Q: Can I use a different type of sugar instead of granulated sugar?

A: You can use different types of sugar such as brown sugar, but keep in mind that it will change the flavor and texture of the cookies.

Q: Can I make these cookies gluten-free?

A: Yes, you can use gluten-free flour in place of all-purpose flour to make gluten-free snickerdoodle cookies.

Q: How long can I store these cookies?

A: Snickerdoodle cookies can be stored in an airtight container at room temperature for up to a week.

Q: Can I freeze the dough?

A: Yes, you can freeze the dough for up to 3 months. When ready to bake, thaw the dough in the refrigerator overnight and proceed with the recipe as directed.

Make it

Easy Snickerdoodle Cookies

Ingredients:

2-1/2 cups All-purpose Flour

2 teaspoons Cream Of Tartar

1 teaspoon Baking Soda

3/4 teaspoons salt

1 cup Unsalted Butter, Softened

1-3/4 cup Granulated Sugar, Divided

2 Large Eggs

1 Tablespoon Ground Cinnamon

INSTRUCTIONS:

Preheat the oven to 400ºF and line several baking sheets with parchment paper.

In a large bowl whisk together flour, cream of tartar, baking soda, and salt. Set aside.

In the bowl of an electric mixer, cream butter and 1 ½ cups sugar together until light and fluffy, about 3–5 minutes. Then beat in eggs and scrape the bowl. Turn mixer on low and slowly add flour mixture until well combined.

Mix remaining ¼ cup sugar and cinnamon together in a small bowl. Use a 1 ½ tablespoon cookie scoop to measure out dough balls. Roll each ball in your hands to even them out, then roll in cinnamon sugar to thoroughly coat.

Place the balls on prepared baking sheets, 2 ½ inches apart. Bake for 7–8 minutes, until just barely golden around the edges. Cool for several minutes on the baking sheets before moving.

Enjoy the most amazing snickerdoodle cookies! Buen Provecho!