The Sweet Charm of Snickerdoodle Cookies
There’s something undeniably nostalgic about biting into a soft, cinnamon-sugar-coated snickerdoodle cookie. These classic treats, with their warm spice and chewy texture, have been a favorite in households for generations. Whether you’re enjoying them fresh from the oven or finding them at a holiday cookie exchange, snickerdoodles are a timeless delight.
I love Snickerdoodles, and have been looking for my favorite recipe for years! My mom’s recipe is wonderful but they always turned out a bit on the crispy side and some people love that. Myself, I like more of a crispy and chewy mixture! I honestly think I found the perfect recipe. But I am always looking to try new ones, so if you have a great recipe –please share it with me!! I would love to try it!
My current favorite is from The Food Charlatan . For me she checks off all the boxes! First time I made her recipe I knew they hitting the perfect cookie spot for me!
While searching for my favorite recipe I learned quite a bit about these fantastically delicious simple cookies!
Let’s dive into the history of this beloved cookie, explore its variations, and discover why it continues to win hearts year after year.
The History and Origin of Snickerdoodles
The exact origin of snickerdoodles is a bit of a mystery, but they are widely believed to have roots in Germany or the Netherlands. The name itself may have derived from the German word “Schneckennudeln,” which refers to a cinnamon-dusted sweet pastry that resembles a snail. Over time, the name evolved, and the cookie became distinctly American.
Snickerdoodles gained popularity in the United States in the late 19th century, thanks to recipes published in church cookbooks and newspapers. They became especially beloved in New England, where their simple ingredients and satisfying flavor made them a household staple.
Why Are Snickerdoodles So Loved?
Snickerdoodles are often referred to as comfort cookies—and for good reason!
- Classic Flavor: The blend of sugar and cinnamon is warm and inviting, making it hard to resist.
- Perfect Texture: They strike the ideal balance between crispy edges and a soft, chewy center.
- Nostalgia: For many, snickerdoodles are tied to fond memories of baking with loved ones or enjoying them during the holidays.
- Simplicity: Made with pantry staples, they’re easy to whip up whenever a craving strikes.
When Are Snickerdoodles Typically Made?
While snickerdoodles are perfect any time of year, they’re especially popular during the holiday season. Their warm cinnamon flavor makes them a cozy addition to cookie exchanges, holiday gift baskets, and festive dessert tables. That said, they’re a go-to for weekend baking, school lunches, or any time you want a quick and comforting treat.
Delicious Variations on the Classic Snickerdoodle
While traditional snickerdoodles are hard to beat, there are plenty of creative ways to mix things up:
- Pumpkin Snickerdoodles: Add pumpkin puree and warm spices like nutmeg and cloves for a fall-inspired twist. My version of Pumpkin Snickerdoodles is a family favorite that is asked for year after year!
- Chocolate Snickerdoodles: Mix cocoa powder into the dough for a chocolatey version that’s still coated in cinnamon sugar.
- Brown Butter Snickerdoodles: Use browned butter for a richer, nuttier flavor.
- Chai Spice Snickerdoodles: Replace the cinnamon sugar with a chai spice blend for a sophisticated flavor profile.
- Gluten-Free or Vegan Versions: Use almond or oat flour, along with plant-based butter and milk, to make snickerdoodles more inclusive for dietary needs.
What Makes Snickerdoodles Unique?
One key element that sets snickerdoodles apart from other cookies is the use of cream of tartar. This ingredient gives the cookies their signature tangy flavor and helps create their soft, chewy texture. Combined with the cinnamon-sugar coating, snickerdoodles have a flavor that’s distinct yet universally appealing.
Why Snickerdoodles Are a Go-To Sweet Treat
Snickerdoodles are the ultimate comfort cookie. Their simplicity and nostalgic flavor make them perfect for everything from casual snacking to holiday celebrations. They’re also easy to customize, making them a fun and versatile choice for bakers of all skill levels.
Bring Some Sweetness to Your Day
There’s no denying the charm of a freshly baked snickerdoodle. It really is the best nostalgic cookie! Whether you stick to the classic recipe or try one of the creative variations, these cookies are sure to bring a smile to your face and warmth to your kitchen.
What’s your favorite way to enjoy snickerdoodles?
Always remember to save a few cookies for yourself—because nothing beats a warm snickerdoodle fresh from the oven.
Happy Baking!
Here are a few of my other favorite recipes.
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Perfectly Soft and Chewy Snickerdoodle Cookies
Ingredients
- 1 cup butter 2 sticks
- 1⅓ cup sugar
- ⅓ cup brown sugar packed
- 2 eggs large
- 2 tbsp vanilla
- 3¼ cup flour spooned and leveled
- 1 tsp baking soda
- ¾ tsp salt
- 1½ tsp cream of tarter
For Rolling
- ⅓ cup sugar
- 1½ tbsp cinnamon
Instructions
- Preheat oven to 350℉ and prepare a few baking sheets with parchment paper.
Make the dough
- In a large bowl or stand mixer, beat 1 cup butter for a couple of minutes until smooth. Scraping the sides and bottom a few times in between.
- Add 1⅓ cup sugar and ⅓ cup brown sugar. Beater for 2 minutes, taking time to scrape the bottom and sides of the bowl in between.
- Your butter and sugar should be light and fluffy with no chunks at all.
- Add 2 eggs 2 tsp vanilla. Beat well, scraping the sides and bottom of the bowl.
- Make sure you beat it long enough that it becomes smooth and homogenous.
- Add 3¼ cups flour (be sure to spoon it into the measuring cup! don't dip your cup into the flour bin, you will pack your flour and end up with too much!)
- Don't mix the flour in yet.
- Use a small spoon ( I use my teaspoon) to stir 1 tsp baking soda, ¾ tsp salt, and 1½ tsp cream of tartar into the flour.
- Gently beat the flour mixture into the butter mixture.
- Don't overdo it!
- There should still be flour streaks when you stop your mixer.
- Use a spatula to scrape down the edges of the bowl.
- Continue beating just a few more seconds until all the flour streaks are gone.
- Be sure not to over mix!
- You want to make sure all the ingredients are combined, but once that is done, STOP mixing.
- Over mixing dough= tough cookies!
- Use a large cookie scoop or spoon to shape the dough. You want dough balls that are about 1½-2 inches across.
Roll the cookies
- In a small or medium bowl, add ⅓ cup sugar and 1½ tbsp cinnamon. Stir together.
- Roll the shaped cookies in the cinnamon-sugar to coat. (Reserves the remaining cinnamon-sugar!)
- Place cookie dough ball on prepared baking sheet with about 2 inches in between them. Typically I can fit 12 cookies on an 11x 17 baking sheet.
Bake the cookies
- Bake at 350℉ for about 9-11 minutes, until the edges are barely set.
- It's ok if the centers of the cookies (about the size of a quarter) are still shiny.
- The rest of the cookie should be matte.
- It's very important to not over bake snickerdoodles; underbaking slightly is what helps give them that soft and chewy texture. (Dry snickerdoodle taste like chalk… Don't be like that.)
Shape the cookies
- Immediately after taking the cookies out of the oven, use a spoon to push the edges of the cookies towards their centers.
- This make the cookies round in shape and makes the center thicker and more chewy
- You have to do this within 30-60 seconds of taking them out of the oven, before the edges harden.
- Enlist help for this step if you can!
- Let the cookies set up on the pan for at least 3-5 minutes.
- Remove the cookies to a wire cooling rack and let cool for a few minutes.
- While the cookies are still warm, but cool enough to handle (not falling apart), place each cookie back in the cinnamon sugar. Coat once side of the cookie, then flip it over and coat the other side.
- This gives you the ultimate cinnamon-sugar edge to your snickerdoodle!
- Enjoy right away with a glass of milk!!
Freezer instructions
- You can freeze this dough and bake later! I like to shape the dough into balls, roll them in cinnamon-sugar, and store them in a ziplock bag. They will keep in the freezer for up to 3 months. I never thaw cookie dough before baking. Just bake straight from frozen and add a couple of minutes to the bake time and Voila!