Are you craving the warm, cinnamon-sugar hug of a classic snickerdoodle cookie but don't have cream of tartar? Don't worry! This recipe delivers all the delicious, chewy goodness without that often-forgotten ingredient. It's a simple, easy recipe perfect for beginner bakers and experienced cooks alike, proving that delicious homemade cooking doesn't require a pantry full of specialized ingredients. Let's get baking!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional, for a warmer spice note)
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon, for coating
Instructions:
Step 1: Cream Together the Butter and Sugar
In a large bowl, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy. This is easiest with an electric mixer, but you can certainly achieve the same result with a good amount of elbow grease and a sturdy spoon.
Step 2: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure everything is well combined before moving to the next step.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, 1 teaspoon of ground cinnamon, and nutmeg (if using). This ensures the leavening agent is evenly distributed throughout the dough.
Step 4: Gradually Add Dry Ingredients to Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough cookies.
Step 5: Prepare the Cinnamon-Sugar Coating
In a shallow dish, combine the ½ cup of granulated sugar and 2 teaspoons of ground cinnamon.
Step 6: Shape and Bake the Cookies
Roll rounded tablespoons of cookie dough into balls. Roll each ball in the cinnamon-sugar mixture, ensuring they're evenly coated. Place the coated dough balls onto ungreased baking sheets, leaving some space between each cookie.
Step 7: Bake to Perfection
Bake in a preheated oven at 375°F (190°C) for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them as oven temperatures can vary.
Step 8: Cool and Enjoy!
Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your warm, delicious snickerdoodles!
Tips for the Best Snickerdoodles:
- Softened Butter is Key: Ensure your butter is truly softened; this helps create a smooth and creamy dough.
- Don't Overmix: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix just until the ingredients are combined.
- Chill the Dough (Optional): For thicker, chewier cookies, chill the dough for at least 30 minutes before baking. This also helps prevent the cookies from spreading too much.
- Adjust Baking Time: Oven temperatures vary, so keep an eye on your cookies and adjust the baking time as needed.
Variations:
- Chocolate Snickerdoodles: Add ½ cup of cocoa powder to the dry ingredients for a delicious twist.
- Spiced Snickerdoodles: Experiment with different spices like ginger, cardamom, or allspice.
- Mini Snickerdoodles: Roll the dough into smaller balls for bite-sized treats.
Nutritional Information (per cookie, approximate):
Calories: Approximately 100-120 calories Fat: 5-7g Sugar: 10-12g
These delicious snickerdoodles are a perfect treat for any occasion. They're easy to make, incredibly tasty, and a guaranteed crowd-pleaser. Enjoy the simple pleasure of homemade baking!