Quick way to grow 3 Snickerdoodle Cookies Recipes
This recipe provides three quick and delicious snickerdoodle cookie variations that are easy to make and perfect for any occasion.
Equipment
- Baking sheets
- Parchment paper
- Medium bowl
- Large bowl
- Small bowl
- Wire rack
Ingredients
Basic Snickerdoodle Dough
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
Basic Snickerdoodles
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- In a small bowl, combine granulated sugar and ground cinnamon for the coating.
- Roll dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture to coat.
- Place cookies 2 inches apart on prepared baking sheets and bake for 8-10 minutes, or until edges are set and centers are soft.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Chocolate Chip Snickerdoodles (Variation 1)
- Prepare the basic snickerdoodle dough as directed, then fold in 1 cup of mini chocolate chips just before forming the balls.
- Roll the dough balls in the cinnamon sugar mixture and bake as instructed for the basic snickerdoodles.
Pumpkin Spice Snickerdoodles (Variation 2)
- Prepare the basic snickerdoodle dough, reducing the cream of tartar to 1 teaspoon and adding 1 teaspoon of pumpkin pie spice along with the dry ingredients.
- Roll the dough balls in the cinnamon sugar mixture and bake as instructed.
Notes
For best results, do not overbake the cookies; they should be soft and chewy. You can store snickerdoodles in an airtight container at room temperature for up to 3-4 days, or freeze the dough for later.