Who does not enjoy tender, buttery Snickerdoodles? These buttery cookies are topped with a cinnamon sugar coating and have a semi-chewy texture. After one bite, you will experience a warming sensation from the spices. These snickerdoodles are perfect for dunking in a glass of cold milk due to their delicate center and mildly crisp edges.
You can absolutely make these cookies in advance to save time. Or if you simply want to keep frozen cookie dough in your refrigerator at all times, that is always a plus.
Let’s jump right into the Buttery Snickerdoodle Recipe.
Buttery Snickerdoodle Recipe
Snickerdoodles are among the most popular cookie recipes ever developed. Sugar and cinnamon will carry you to your grandmother’s kitchen. During baking, the cinnamon-sugar mixture in these cookies fills the entire kitchen with an enticing aroma.
Let’s know the whole process so that you can enjoy it too!
- Preparation – 20 Mins
- Cook: 40 mins
- Total: 60 mins
- 2 ¾ cups all-purpose flour
- 1 cup unsalted butter
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 tablespoon ground cinnamon
- ½ cup packed light brown sugar
- 1 ¼ cups granulated sugar divided
- ½ teaspoon kosher salt.’
- 2 large eggs
- 2 teaspoons vanilla extract
- Begin by melting butter in a small pot over medium heat. For around 5 minutes, while constantly whisking, the butter will develop a nutty brown color and aroma.
- Carefully transfer the browned butter to the mixing bowl of a stand mixer, and chill for 45 minutes to 1 hour until the butter is solid but not stiff.
- In a larger bowl, combine the flour, baking soda, cream of tartar, and salt and whisk until smooth.
- Add light brown sugar and 1 cup of the granulated sugar to the softened browned butter in a bowl; mix with a paddle attachment until smooth and creamy, approximately 1 minute.
- Add eggs and vanilla and continue beating for approximately one minute or until well blended. Add the flour mixture and continue mixing for approximately a minute or until just mixed. Cover and refrigerate for at least 45 minutes and up to 24 hours or until hard.
- Place oven racks in the upper and lower thirds of the oven and preheat the oven to 375°F. Using a 34-ounce scoop or a kitchen spoon, divide the dough into 36 sections (about 1 1/2 tablespoons each), and form each portion into a ball with your hands.
- In a separate bowl, combine the cinnamon and the remaining 14 cups of granulated sugar. Roll dough balls in the cinnamon-sugar mixture, and arrange them at least 3 inches apart on baking pans that have been prepared. Any residual cinnamon-sugar mixture must be discarded.
- Bake cookies in a preheated oven for 11 to 13 minutes, or until golden brown & edges are set,also do rotating baking sheets halfway through.
- You may also bake cookies in batches, storing balls of baked dough in the refrigerator between batches.
- Allow cookies to cool for 10 minutes on baking pans before moving them to a wire rack to cool for 30 minutes.
How to Store Leftover Buttery Snickerdoodles:
Keep the cookies at room temperature in an airtight container. This snickerdoodle recipe yields cookies that keep moist and fresh for up to a week.
This snickerdoodle cookie recipe can be prepared up to 3 days ahead of time; simply cover and refrigerate. The dough can also be frozen! Simply roll it into balls, package them individually, and keep them in an airtight container.
Tips For Buttery Snickerdoodle:
- Coat the cookies with cinnamon sugar to your taste.
- Make sure you don’t omit the chilling dough phase in the refrigerator. This is critical, and you’ll be pleased you did it.
- When your cookies are done baking, they should have pretty crackly centers and may appear somewhat underbaked—this is fine.
- Never set cookie dough on a hot baking sheet, as it will melt and result in cookies that are incredibly thin.
This was all about the buttery snickerdoodle recipe. A warm and spicy crispy covering of cinnamon sugar atop a soft and sweet vanilla sugar cookie dough. Snickerdoodle cookies are known for their intense chewiness and buttery, nutty flavor.
We hope you like the recipe. Let us know your thoughts & suggestions in the comments below!
Thank you for reading!