Snickerdoodle Recipe

Differences between Snickerdoodles and Sugar Cookies

Snickerdoodles and traditional sugar cookies have several important differences that make them unique:

Texture and Consistency

Snickerdoodles are soft and fluffy inside, with a slightly crispy and characteristically crackled surface. In contrast, sugar cookies tend to be firmer and harder, especially because they're designed to be decorated.

Distinctive Flavor

The flavor of snickerdoodles is more complex than a simple sugar cookie for two main reasons:

They have a characteristic coating of cinnamon and sugar, while sugar cookies only have sugar.
They possess a slight tangy and acidic flavor due to the use of cream of tartar.

Special Ingredients

The key difference in ingredients includes:

The use of cream of tartar and baking soda in snickerdoodles, while sugar cookies typically use baking powder.
The cream of tartar not only affects the flavor but also prevents the sugar from crystallizing, maintaining the characteristic soft texture.

Presentation

Snickerdoodles have a more rustic and specific appearance:

They are always round and have a characteristic crackled surface.
They are not decorated with frosting or additional elements, as the cinnamon coating is their distinctive feature.
Sugar cookies, on the other hand, can be cut into different shapes and decorated in multiple ways

Dough Resting Time: Is It Really Necessary?

The resting time for snickerdoodle dough is indeed necessary and plays a crucial role in the final quality of the cookies. Here's why:

Texture Improvement:

Resting allows the flour to fully absorb the liquids from the eggs and butter, resulting in a cookie with better flavor and texture. This process helps the cookies become softer and more uniform.

Expansion Control:

Refrigerating the dough before baking is essential to combat the tendency of cookies to spread too much in the oven. Baking cold dough helps the cookies maintain their shape better and prevents excessive flattening.

Flavor Development:

Overnight resting in the refrigerator allows the flavors to develop and intensify, resulting in a more flavorful cookie.

Ease of Handling:

Cold dough is easier to handle when forming balls and rolling them in the cinnamon-sugar mixture. This helps ensure all cookies are uniform in size.

Recommended Time:

Minimum: 1 hour in the refrigerator.
Optimal: Let the dough rest overnight for best results.

If you don't have time to wait, you can prepare the dough in advance and store it in the refrigerator for up to a week. You can even freeze the formed dough balls to bake later, allowing you to have freshly baked cookies whenever you want.

How to Achieve the Perfect Texture: Soft Inside and Crispy Outside

To achieve Snickerdoodles with the ideal texture, soft inside and crispy outside, several key factors must be considered:

Dough Preparation

Key ingredients:

Use a combination of cream of tartar and baking soda to achieve a soft and slightly tangy texture.
If you don't have cream of tartar, you can substitute it with baking powder.

Ingredient temperature:

Make sure the butter is at room temperature to achieve a creamy dough.
Eggs should also be at room temperature for better incorporation.

Dough chilling:

Chill the dough in the refrigerator for at least an hour before baking.
This helps the cookies maintain their shape and desired texture during baking.

Shaping and Baking

Consistent size:

Use a scoop or spoon to make uniform-sized dough balls.
This will ensure even baking across all cookies.

Cookie shape:

Slightly flatten the dough balls before baking.
This helps achieve a cookie with crispy edges and soft center.

Baking time:

Bake the cookies a few minutes less than what might seem necessary.
Remove them from the oven when the edges are slightly golden but the center still looks soft.

Post-baking

Proper cooling:

Let the cookies cool on the hot baking sheet for 5 minutes.
Then transfer the cookies to a wire rack to finish cooling.
This allows them to finish cooking without over-drying.

Key Ingredients

Snickerdoodles are cookies distinguished by their unique combination of ingredients, where each one serves a specific purpose to achieve their characteristic texture and flavor.

Unsalted butter: 1 cup (226g) - Provides richness and helps create a soft, buttery texture.
Granulated sugar: 1¾ cups (350g) - Provides sweetness, helps create characteristic crispy edges, and is used for the crispy outer coating.
Eggs: 2 large - Act as a binder and provide structure.
All-purpose flour: 2¾ cups (345g) - Forms the structural base of the cookie.
Cream of tartar: 2 teaspoons - Reacts with baking soda to give the characteristic texture and slightly tangy flavor.
Baking soda: 1 teaspoon - Reacts with cream of tartar to provide fluffiness.
Salt: ½ teaspoon - Enhances all flavors and balances sweetness.
Vanilla extract: 2 teaspoons - Adds depth to the flavor.
Ground cinnamon: 2 teaspoons - Provides the characteristic snickerdoodle flavor.

How to Make Snickerdoodles Step by Step

Making these delicious cookies is a process that requires attention to detail and patience, but the result is completely worth it.

Step 1: Initial Preparation

Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
Let butter and eggs reach room temperature for at least 30 minutes.
In a small bowl, mix ¼ cup sugar with 2 teaspoons of cinnamon for the coating.

Step 2: Mix Dry Ingredients

Sift flour (2¾ cups) into a medium bowl to avoid lumps.
Add cream of tartar (2 teaspoons), baking soda (1 teaspoon), and salt (½ teaspoon).
Set aside this mixture while preparing the wet ingredients.

Step 3: Cream the Butter

Beat butter (1 cup) until soft and creamy.
Gradually add 1½ cups sugar and beat until mixture is pale and fluffy.
Add vanilla extract (2 teaspoons).

Step 4: Incorporate Eggs

Add eggs one at a time, beating well after each addition.
Scrape down the sides of the bowl to ensure uniform mixing.
Beat until the mixture is completely integrated and light.

Step 5: Final Combination

Gradually incorporate the dry ingredients into the wet mixture.
Mix just until combined, avoid overmixing.
The dough should be soft but manageable.

Step 6: Dough Rest

Cover the bowl with plastic wrap.
Refrigerate the dough for at least 1 hour or ideally overnight.
This step is crucial for developing flavors and improving texture.

Step 7: Shape Cookies

Form dough balls approximately 1½ inches in size.
Roll each ball in the cinnamon-sugar mixture until completely coated.
Place the balls on the prepared baking sheets with enough space between them.

Step 8: Baking

Bake for 10-11 minutes, until edges are slightly golden.
The center should look slightly underbaked, as it will continue cooking outside the oven.
Don't overbake to maintain a soft interior.

Step 9: Cooling

Let cookies rest on the hot baking sheet for 5 minutes.
Carefully transfer to a wire rack to cool completely.
Cookies will develop their final texture while cooling.

These cookies are perfect for sharing and will stay fresh in an airtight container for up to 5 days, though they rarely last that long.

Tips to Prevent Cookies from Spreading Too Much While Baking

To achieve perfect snickerdoodles and prevent them from spreading too much while baking, it's important to follow these key tips:

Ingredient Temperature:

Butter should be at room temperature, but not too soft.
Don't use melted butter, as it will cause the cookies to spread.

Dough Chilling:

Refrigerate the dough for at least 30-60 minutes before baking.
Remove dough from the refrigerator only 10 minutes before baking to allow it to soften slightly.

Preparation Technique:

Don't overmix the butter and sugar mixture; 1-2 minutes is sufficient.
Make sure to measure flour correctly, using the spoon and level method.
If cookies are still spreading, add 2 additional tablespoons of flour to the dough.

Oven Temperature:

If your oven is too hot, the cookies will flatten. Consider reducing the temperature a few degrees.
Use an oven thermometer to ensure the correct temperature.

Baking Sheets:

Don't grease the baking sheets, use parchment paper or silicone mats.
Make sure the baking sheets are cool between batches.
Use good quality baking sheets for even baking.

Emergency Trick:

If you notice the cookies are spreading during baking, remove them from the oven and use a spoon to gently push the edges toward the center, then continue baking.

How to Achieve the Characteristic Cracking on the Surface

The characteristic cracking of snickerdoodles is one of their most distinctive features and can be achieved by following these key points:

Correct Temperature:

The dough must be cold before baking, but not frozen.
The oven must be preheated to 350°F/180°C to achieve the necessary thermal shock.

Chemical Process:

The reaction between cream of tartar and baking soda is essential for creating the cracks.
This chemical reaction causes the surface to expand rapidly while the interior remains dense.

Shaping Technique:

Don't completely flatten the dough balls.
Gently press only the top, leaving the edges higher.
The ideal thickness is approximately 1.5 cm in the center.

During Baking:

Don't open the oven during the first 5 minutes.
The cracks will begin to form naturally when the outer surface starts to harden while the interior continues expanding.

Perfect cracking is a sign that you've achieved the right balance between all the recipe elements.

How to Store Cookies to Keep Them Fresh

To keep snickerdoodles fresh and delicious for longer, follow these key recommendations:

Proper Cooling:

Allow the cookies to cool completely on a wire rack before storing them.
Don't store them while they're still warm, as moisture will affect their texture.

Room Temperature Storage:

Store them in an airtight container made of glass, plastic, or metal.
Place parchment paper or wax paper between each layer of cookies.
They will stay fresh for up to 5-7 days at room temperature.

Freezing:

Baked cookies can be frozen for up to 3 months.

Additional Tips:

Avoid storing them in plastic bags where they can become moist.
Keep the container in a cool, dry place away from direct sunlight.
Add a slice of bread to the container to maintain balanced humidity.

Frequently Asked Questions (FAQs)

Q: Can cream of tartar be replaced?

A: Cream of tartar is the main ingredient that gives the characteristic tangy flavor and soft texture. However, you can substitute it by using 2 teaspoons of baking powder and omitting the baking soda. To maintain the tangy flavor, you can add a little lemon juice or vinegar.

Q: How to make the cookies soft?

A: To achieve soft and moist cookies, it's crucial to use exact amounts of butter, baking soda, flour, and egg. It also helps to take them out of the oven a couple of minutes before the indicated time and add an extra egg yolk to the recipe.

Q: How to store baked cookies?

A: The cookies can be stored in an airtight container at room temperature for up to a week. They can also be refrigerated for up to 5 days or frozen for up to a month.

Q: How to know when the cookies are ready?

A: The cookies are ready when they no longer look wet or shiny on the surface, and show some small cracks on top. Don't wait for them to brown, as they will become too crispy instead of soft.