Chewy Snickerdoodle Goodness

$- 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 2 large eggs - 2 ¾ cups all-purpose flour - 1 teaspoon cream of tartar - 1 teaspoon baking soda - ½ teaspoon salt - ¼ teaspoon freshly grated nutmeg - 1 tablespoon ground cinnamon - 2 tablespoons granulated sugar (for coating) - Mixing bowls - Hand mixer or stand mixer - Baking sheet - Parchment paper - Wire rack Gather your ingredients first. This makes cooking easy and fun. You need butter, sugar, eggs, flour, cream of tartar, baking soda, salt, nutmeg, cinnamon, and extra sugar for coating. These simple items create a cookie that is soft, chewy, and full of flavor. For tools, grab a mixing bowl and a hand mixer or stand mixer. These help to blend well. A baking sheet lined with parchment paper keeps cookies from sticking. Finally, a wire rack helps the cookies cool off after baking. Using fresh ingredients makes a big difference in taste. High-quality butter and fresh eggs will improve the texture and flavor. Each step counts, so take your time and enjoy the process. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Line a baking sheet with parchment paper. - In a large bowl, cream 1 cup of softened butter and 1 ½ cups of granulated sugar. Mix until it is light and fluffy. This should take about 3-4 minutes. - Add 2 large eggs one at a time. Make sure to beat well after each egg. - In a separate bowl, whisk together 2 ¾ cups of flour, 1 teaspoon of cream of tartar, 1 teaspoon of baking soda, ½ teaspoon of salt, and ¼ teaspoon of nutmeg. - Gradually add this dry mix to the wet mix. Stir until just combined. - In a small bowl, mix 1 tablespoon of cinnamon and 2 tablespoons of sugar for coating. - Scoop out tablespoon-sized balls of dough and roll them into smooth balls. - Roll each ball in the cinnamon-sugar mix until they are evenly coated. - Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between them. - Bake in the preheated oven for 10-12 minutes. The edges should be golden, and the centers may look slightly underbaked. They will firm up as they cool. - Let the cookies sit on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. To get that lovely soft texture, creaming butter and sugar is key. Mix them for about 3 to 4 minutes. You want it light and fluffy. If your mixture is too thick, add a bit of milk. The right dough consistency should be slightly sticky but not too wet. If it’s too dry, add a touch of water or milk. One big mistake is overmixing the dough. This can make your cookies tough. Mix just until combined. Pay attention to baking time and temperature. Bake at 350°F for 10 to 12 minutes. If the edges are golden and the centers look soft, it's time to take them out. They will firm up as they cool. For a great presentation, stack a few cookies on a nice plate. Dust them with some cinnamon sugar for extra flair. They pair perfectly with a glass of cold milk or a warm cup of tea. Enjoying them fresh out of the oven is always a treat! Pro Tips Use Room Temperature Butter: Ensure your butter is softened to room temperature for the best creaming results, creating a fluffy texture that helps the cookies rise perfectly. Don't Overmix the Dough: Mix the dough just until combined to avoid tough cookies. Overmixing can develop gluten and result in a denser texture. Chill the Dough: If time allows, chill the dough for 30 minutes before baking. This helps the cookies hold their shape and enhances their flavor. Check for Doneness: Look for slightly underbaked centers in the cookies. They will continue to set while cooling, ensuring a chewy texture. {{image_2}} To make gluten-free snickerdoodle cookies, substitute the all-purpose flour. Use a gluten-free flour blend instead. Look for one that includes xanthan gum. This helps mimic the texture of regular flour. You can find these blends at most grocery stores. Be sure to check the labels for any allergens. For a vegan version, replace the butter with coconut oil or a vegan butter. Use flaxseed meal mixed with water as an egg substitute. Just mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. You can also use applesauce as a substitute for eggs. This keeps the cookies moist and adds a hint of sweetness. To add more fun to your cookies, try mixing in chocolate chips or nuts. Walnuts or pecans work well. They add crunch and flavor. You can also experiment with spices. Try adding a pinch of cardamom or ginger for a twist. A splash of vanilla or almond extract can enhance the sweet taste. Get creative and find the mix you love! I love to keep my Snickerdoodle cookies fresh and tasty. For storage, use an airtight container. Glass or plastic containers work well. You can also use plastic wrap if needed. Place parchment paper between layers to prevent sticking. To keep them from going stale, store cookies at room temperature. Avoid moisture, as it can make them soft. Freezing cookies is a great way to save some for later. To freeze baked cookies, let them cool completely first. Then, place them in a single layer in a freezer bag. Remove as much air as possible before sealing. When you want to enjoy them, thaw the cookies at room temperature. For freezing dough, scoop cookie balls onto a baking sheet. Freeze until firm, then transfer to a bag. You can bake straight from frozen; just add a few extra minutes to the baking time. Snickerdoodle cookies usually stay fresh for about a week when stored properly. If you freeze them, they can last for up to three months. Just remember, the sooner you eat them, the better they taste! Snickerdoodle cookies are soft and chewy treats. They have a warm, sweet flavor with a hint of spice. The main flavors come from cinnamon and sugar. Their texture is slightly crisp on the outside and soft inside. This makes them a favorite for many cookie lovers. You can tell when your Snickerdoodle cookies are ready by looking at them. The edges should be golden brown. The centers will look a bit soft or underbaked. You can also gently press the center with your finger. If it springs back, it’s done. If it leaves a mark, give them a minute more. Yes, you can make Snickerdoodle cookies ahead of time. You can prepare the dough and chill it in the fridge for up to two days. This helps the flavors blend well. You can also freeze the unbaked dough balls. Just roll them in cinnamon-sugar and freeze. When you want cookies, bake them directly from the freezer. Baking Snickerdoodle cookies is fun and rewarding. You just need the right ingredients and tools. Follow the steps to make the perfect batch. Remember to avoid common mistakes and try exciting variations. Store them well to keep that soft, chewy texture. Enjoy sharing these cookies or keeping them all to yourself. With this guide, you’ll bake irresistibly delicious Snickerdoodles every time. Happy baking!$

Chewy Snickerdoodle Goodness

Deliciously soft and chewy snickerdoodle cookies coated in cinnamon sugar.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 120 kcal

Ingredients

1 cup unsalted butter, softened
1.5 cups granulated sugar
2 large eggs
2.75 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
0.5 teaspoon salt
0.25 teaspoon freshly grated nutmeg
1 tablespoon ground cinnamon
2 tablespoons granulated sugar (for coating)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and 1 ½ cups granulated sugar until light and fluffy (about 3-4 minutes with a hand mixer).
Add the eggs one at a time, beating well after each addition.
In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and nutmeg. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
In a small bowl, combine the ground cinnamon and 2 tablespoons of granulated sugar for the coating.
Scoop out tablespoon-sized balls of dough and roll them into smooth balls.
Roll each ball in the cinnamon-sugar mixture until evenly coated.
Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are just golden and the centers look slightly underbaked. They will continue to firm up as they cool.
Remove from the oven and let the cookies sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Stack a few cookies on a decorative plate and dust with a light sprinkle of cinnamon sugar for an inviting display.

Keyword cookies, dessert, snickerdoodles