How to Make Soft and Chewy Snickerdoodle Cookies
When the craving for something sweet and comforting hits, nothing fulfills that desire quite like homemade cookies. Among the vast array of cookie types, snickerdoodles stand out with their soft, chewy texture and the delightful combination of sweet and cinnamon flavors. Originating from Germany, the name is as whimsical as the taste, and baking them is both joyful and straightforward. This article will guide you through the steps to create the perfect batch of soft and chewy snickerdoodle cookies, ensuring your baking endeavor is both successful and enjoyable.
Preparation Time: Around 10-15 minutes
Cooking Time: 10-12 minutes
Total Time: About 25 minutes
Ingredients You’ll Need:
- 2 3/4 cups of all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar, divided
- 2 large eggs
- 1 cup unsalted butter (2 sticks), softened to room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons ground cinnamon
Equipment:
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or whisk
- Baking sheets
- Parchment paper (optional)
- Cooling rack
Baking These Delights:
Step 1: Preheat and Prep
First things first, preheat your oven to 350°F (175°C). If you have parchment paper, it’s a good idea to line your baking sheets with it to prevent sticking and ensure easy cleanup. Otherwise, lightly greasing the pan works too.
Step 2: Combine Dry Ingredients
In a medium-sized mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt. These ingredients contribute to the cookie’s texture and a slight tanginess typical of snickerdoodles.
Step 3: Cream the Butter and Sugar
In a larger bowl, use an electric mixer to cream together the softened butter and 1 1/2 cups of sugar until the mixture is light and fluffy. This helps incorporate air into the mixture, contributing to the cookie’s chewy texture.
Step 4: Add Eggs and Vanilla
One at a time, beat in the eggs to the creamed mixture, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix again. These wet ingredients contribute moisture and flavor to the dough.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, beating on a low speed to combine. Be careful not to overmix; stop as soon as there are no dry patches of flour visible.
Step 6: Shape the Dough
Combine the remaining 1/4 cup sugar and the cinnamon in a small bowl. Take tablespoon-sized balls of dough and roll them in the cinnamon sugar to coat. Place them 2 inches apart on the prepared baking sheets, as they will spread a little during baking.
Step 7: Bake
Bake the cookies in the preheated oven for 10-12 minutes. You’re looking for the edges to be set but the centers to remain soft. They may look slightly underdone when you take them out, but this is key to achieving that desirable chewy texture.
Step 8: Cool and Serve
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. This will help them set properly without becoming too hard.
Enjoying Your Snickerdoodle Cookies:
Once cooled (if you can wait!), it’s time to enjoy your freshly baked snickerdoodle cookies. They’re perfect with a glass of milk, coffee, or just on their own. Chewy, slightly tangy, and sweet with a hint of cinnamon spice, they are sure to satisfy any cookie craving.
Keeping Cookies Fresh:
If you have leftovers, snickerdoodle cookies can be stored in an airtight container at room temperature for a few days, ensuring they remain soft and delicious. For longer storage, they can be frozen and enjoyed at a later date.
Final Thoughts:
Baking snickerdoodle cookies is an enjoyable process with a delightful reward – a batch of soft, chewy cookies that are perfect for any occasion, or simply a treat for yourself. By following these simple steps, you can ensure success even if you’re not the most experienced baker. Happy baking!
