Joy of Cooking Snickerdoodle Recipe

Making Snickerdoodles is a delightful process that brings together the perfect blend of cinnamon and sugar.

What I love about the Joy of Cooking Snickerdoodle recipe is its simplicity and quick baking time.

The key to getting that soft center and slightly crisp edge is baking the cookies for just 7 to 9 minutes at 400°F.

Mixing the dough properly and ensuring you coat each dough ball evenly in the cinnamon sugar mixture twice will make all the difference.

I also recommend using an electric stand mixer to get that perfectly smooth dough without overmixing.

How to Make Joy of Cooking Snickerdoodle Recipe

Ingredients

• 2 3/4 cups Flour
• 1 1/2 tsp Cream of Tartar
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 1 cup Butter (softened)
• 1 1/2 cups Sugar
• 2 Eggs
• 1 tsp Vanilla Extract
• 3 tbsp Sugar (for coating)
• 1 tbsp Cinnamon (for coating)

Step-by-Step Instructions

Step 1:

Preheat your oven to 375°F (190°C).

Prepare three baking sheets by lining them with parchment paper.

Step 2:

In a medium bowl, combine the flour, cream of tartar, baking soda, and salt.

Whisk together until well-mixed.

Step 3:

In a larger bowl, use a hand mixer or stand mixer to beat the softened butter until smooth.

Add the sugar and beat until the mixture is light and fluffy.

Step 4:

Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.

Mix in the vanilla extract.

Step 5:

Gradually add the flour mixture to the wet ingredients, beating on low until just combined.

If the dough is too soft, chill it in the fridge for about one hour to firm up.

Step 6:

In a small dish, mix the sugar and cinnamon for the coating.

Form the dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture.

Step 7:

Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 8-10 minutes or until the edges are slightly golden.

Step 8:

Allow the cookies to cool on the baking sheet for a few minutes.

Then transfer them to a wire rack to cool completely.

Tips and Tricks for Making This Recipe

Use Fresh Cream of Tartar

Using fresh cream of tartar is essential for achieving the characteristic tangy flavor of snickerdoodles.

Make sure it hasn’t expired for best results.

Chill the Dough if Sticky

If your dough is too sticky to handle, chilling it for about an hour can make it easier to work with.

This step helps maintain the shape of the cookies.

Don’t Overbake

Snickerdoodles continue to bake on the sheet even after being taken out of the oven.

Remove them when they are just starting to turn golden at the edges to keep them soft and chewy.

Roll Cookies Generously

Roll the dough balls generously in the cinnamon-sugar mixture for that classic snickerdoodle taste and texture.

A thick coating adds extra flavor and crunch.

What to Serve with Joy of Cooking Snickerdoodle Recipe

Glass of Cold Milk

There’s something classic about pairing snickerdoodles with an ice-cold glass of milk.

The creamy milk complements the cinnamon-sugar coating perfectly.

Warm Apple Cider

If you’re making snickerdoodles during the fall or winter months, consider serving them with warm apple cider.

The spiced flavors of the cider match the cinnamon in the cookies wonderfully.

Fresh Fruit Salad

A fresh fruit salad can be a refreshing contrast to the sweet and buttery cookies.

Try using a mix of berries, melon, and some mint leaves for an added touch.

Vanilla Ice Cream

Serving snickerdoodles with a scoop of vanilla ice cream can turn this simple cookie into a delightful dessert.

The creamy ice cream goes well with the crispy exterior and soft interior of the cookies.

Chai Tea

Chai tea, with its blend of spices, is another excellent beverage pairing for snickerdoodles.

The flavors of cardamom, cinnamon, and cloves in the tea enhance the cookie’s own spiciness.

Cheese Plate

For an intriguing and less conventional pairing, try serving a small cheese plate alongside your snickerdoodles.

Soft cheeses like brie or mild cheddars can balance the cinnamon sweetness.

Variations and Substitutions

Chocolate Snickerdoodles

Replace 1/4 cup of flour with cocoa powder.

Replace milk with cooled espresso for a rich, bold flavor.

Snickerdoodle Blondies

Instead of cookies, spread dough into a parchment-lined 9×9 pan.

Add 1 tablespoon of milk for a softer texture.

Sprinkle cinnamon-sugar over the top before baking.

Healthier Options

Use whole wheat flour instead of all-purpose flour.

Substitute coconut oil for butter to make it dairy-free.

Replace some sugar with a natural sweetener like honey or maple syrup.

Spice Mix-Up

Try adding a pinch of nutmeg or cardamom to the cinnamon-sugar coating.

For a different twist, roll the cookies in a mix of cinnamon and ground ginger.

Add a bit of vanilla extract to the dough for an extra layer of flavor.

How to Store Leftover Snickerdoodles

Airtight Container

Store leftover snickerdoodles in an airtight container.

Keeping them sealed helps maintain their softness and flavor.

Use a plastic or glass container with a tight-fitting lid.

Room Temperature or Refrigerator

At room temperature, cookies can last for up to a week.

If you want them to stay fresh longer, place the container in the refrigerator.

Refrigerated cookies can last for up to two weeks.

Freezing for Long-Term Storage

Place cookies in a single layer on a baking sheet to freeze.

Once frozen, transfer them to a freezer-safe bag or container.

Frozen snickerdoodles can be kept for up to three months.

Common Mistakes to Avoid

Overmixing the Dough

When you mix the dough for too long, it can lead to tough and dense cookies instead of the desired light and chewy texture.

Once the flour is incorporated, stop mixing to avoid overworking the gluten in the flour.

Incorrect Oven Temperature

Baking at an incorrect temperature can affect the texture and doneness of your snickerdoodles.

Make sure your oven is preheated to the correct temperature, typically 350°F, before putting the cookies in the oven.

If they spread too much or don’t rise properly, a faulty oven temperature might be the culprit.

Using Old Baking Soda

Using old or expired baking soda can result in flat cookies that lack the characteristic puffiness of snickerdoodles.

Always check the expiration date of your baking soda before starting the recipe, and replace it if it’s out of date.

Fresh baking soda is crucial for the lift and texture of your cookies.