If you're a fan of that delicious cinnamon-sugar combo, you're in for a treat. Snickerdoodles are the perfect cookies to whip up, whether you want something classic or a fun twist. From soft and chewy to vegan options, there's a snickerdoodle recipe for every craving. Trust me, you won't want to miss out on these mouthwatering variations. So, which one's gonna be your new favorite? Keep reading to find out!
Classic Snickerdoodle Recipe
Snickerdoodles are a delightful twist on traditional cookies, defined by their soft and chewy texture and the signature cinnamon-sugar coating that gives them their unique flavor. This classic snickerdoodle recipe is simple and perfect for any occasion, whether you're baking for a gathering or just satisfying your own sweet tooth.
With just a handful of ingredients, you can whip up these delicious treats that will have everyone asking for seconds!
Ingredients:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
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 of sugar until light and fluffy. Beat in the eggs one at a time until well incorporated.
In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
In a small bowl, combine the 3 tablespoons of sugar and 1 tablespoon of cinnamon. Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
Place the coated balls on the prepared baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Extra Tips:
For the best results, make certain your butter is at room temperature to guarantee a creamy texture when mixing.
Avoid overmixing the dough after adding the flour, as this can make the cookies tough.
If you prefer a softer cookie, remove them from the oven while they still look slightly underbaked, as they'll continue to cook on the baking sheet after being taken out of the oven.
Feel free to experiment by adding a pinch of nutmeg or vanilla extract to the dough for a unique flavor twist!
Chewy Snickerdoodle Cookies
Chewy snickerdoodle cookies are a delightful treat that combines the warm flavors of cinnamon and sugar with a soft, chewy texture that makes them irresistible.
These cookies are perfect for any occasion, whether you're baking for a gathering or simply indulging in a sweet snack at home. With just a few simple ingredients, you can whip up a batch of these classic cookies that are sure to bring a smile to anyone's face.
Ingredients:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
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 of granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
In a small bowl, mix the 3 tablespoons of sugar and cinnamon together for rolling. Scoop out dough balls, roll them in the cinnamon-sugar mixture, and place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until they're lightly golden around the edges. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips:
For the perfect chewy texture, be sure not to overbake the cookies; they'll continue to firm up as they cool.
If you prefer a thicker cookie, refrigerate the dough for about 30 minutes before baking.
Feel free to experiment with the cinnamon-sugar ratio to suit your taste, or add a pinch of nutmeg for an extra layer of flavor.
Store your cookies in an airtight container to keep them soft and chewy for days!
Snickerdoodle Cookie Bars
Snickerdoodle cookie bars are a delightful twist on the classic snickerdoodle cookies, combining the soft and chewy texture into a convenient bar form.
These bars are perfect for sharing or enjoying as a quick treat, with the signature cinnamon-sugar topping that makes snickerdoodles so beloved. With just a few simple ingredients, you can whip up a batch that will satisfy your sweet tooth and bring a smile to everyone's face.
Ingredients:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 2 tablespoons cinnamon
- 2 tablespoons granulated sugar (for topping)
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large mixing bowl, cream together the softened butter and 1 ½ cups of sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Pour the batter into the prepared pan, spreading it evenly. In a small bowl, mix the cinnamon and 2 tablespoons of granulated sugar, then sprinkle this mixture evenly over the top of the batter.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before cutting into bars.
Extra Tips:
For an extra touch of flavor, consider adding a pinch of nutmeg to the cinnamon sugar topping.
If you prefer a chewier texture, be careful not to overbake; remove the bars from the oven as soon as a toothpick comes out with a few moist crumbs.
Feel free to customize your snickerdoodle bars by folding in some chocolate chips or nuts for added richness.
Store any leftovers in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Vegan Snickerdoodle Cookies
Vegan snickerdoodle cookies are a delightful twist on the classic treat, offering the same comforting cinnamon-sugar flavor without any animal products. These soft and chewy cookies are perfect for any occasion, whether you're treating yourself or sharing with friends.
Made with simple ingredients that you probably already have in your pantry, this recipe isn't only easy to follow but also incredibly satisfying.
Ingredients:
- 1 cup coconut oil (solid but soft)
- 1 cup brown sugar
- 1/4 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions:
In a large mixing bowl, cream together the solid coconut oil and brown sugar until smooth.
Next, add the almond milk and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop out tablespoon-sized portions of dough and roll them into balls. In a small bowl, combine the granulated sugar and ground cinnamon, then roll each dough ball in this mixture.
Place the coated balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips:
For the best texture, make sure your coconut oil is soft but not melted, as this helps create that chewy consistency.
If you're looking for a slightly different flavor, consider adding a pinch of nutmeg or using different types of plant-based milk.
You can also chill the dough for about 30 minutes before baking for thicker cookies.
Store any leftovers in an airtight container to keep them fresh, and enjoy them within a week for the best taste!
Snickerdoodle Muffins
Snickerdoodle muffins are a delightful twist on the classic cookie, combining the soft, chewy texture of a muffin with the warm, cinnamon-sugar flavor of snickerdoodles. Perfect for breakfast or a sweet snack, these muffins are easy to make and sure to please both kids and adults alike.
With a simple batter that can be whipped up in no time, you'll be enjoying these delicious treats fresh out of the oven in just under an hour!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 tablespoons granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In another bowl, cream the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
Fill the muffin cups about two-thirds full with the batter. In a small bowl, mix the sugar and cinnamon for the topping, and sprinkle it generously over each muffin.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips:
For an extra burst of flavor, consider adding chocolate chips or chopped nuts to the batter before baking.
Make sure not to overmix the batter, as this can lead to dense muffins – a few lumps are perfectly fine!
If you prefer a more intense cinnamon flavor, feel free to increase the amount of cinnamon in the batter or topping.
These muffins can be stored in an airtight container at room temperature for up to three days or frozen for longer storage.
Enjoy your freshly baked snickerdoodle muffins!