Can I Freeze Snickerdoodle Cookie Dough
- July 15, 2022
These easy one-bowl, no-chill Snickerdoodles are crispy around the edges, soft and chewy at the centers, and so so good.Crispy around the edges, soft and chewy at the centers, spicy-sweet, and totally perfect snickerdoodles.And if you don’t know exactly what a snickerdoodle cookie is or have never tried one before (no shame, I’d never had one till I was in college), I am so excited for you because now you get to try one for the first time.Cream of tartar, which you get as a byproduct of winemaking, gives the cookies a soft and chewy texture and signature tangy flavor.In this recipe, it’s really important to measure your flour either by weight or the spoon and sweep method (stir flour in its container to fluff it up, spoon it into your measuring cup, and sweep the excess off with the flat of a knife).During the summer, make sure not to let your butter get too warm on the counter before using as it can cause your cookies to spread too much in the oven.During the summer, make sure not to let your butter get too warm on the counter before using as it can cause your cookies to spread too much in the oven.It also acts as a leavener when combined with baking soda, so omitting it can change the texture of your finished product.But as you eat it, you’ll notice that it also has a slightly tangy flavor that is *so* good.Cookies can be eaten frozen right out of the freezer or set on the counter for about 15 minutes to defrost.To Freeze Dough: After rolling cookie dough balls in cinnamon sugar, place them on a plate or small baking sheet that will fit in your freezer and freeze until solid.5 from 6 votes Print Pin Prep Time: 10 minutes Cook Time: 8 minutes Cooling Time: 5 minutes Total Time: 23 minutes Servings (Hover or Click to Change Yield): 24 small cookies Calories: 96 kcal Author: Tracy Ingredients Special Equipment ▢ Handheld electric mixer optional but helpful Cinnamon Sugar ▢ 2 tablespoons ( 25g ) granulated sugar.▢ 2 teaspoons ground cinnamon Snickerdoodles ▢ ¼ cup ( 2oz ) salted butter softened*.▢ 1 ½ cups ( 180g ) all-purpose flour measured by weight or using the spoon and sweep method*.Roll in cinnamon sugar mixture and place on baking sheets.Bake sheets one at a time for 8 to 10 minutes, until cookie tops are cracked and just set.Notes Cookies will stay fresh in an airtight container at room temperature for 4 to 5 days or in the freezer for up to 2 months.For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).To Freeze Dough: After rolling cookie dough balls in cinnamon sugar, place them on a plate or small baking sheet that will fit in your freezer and freeze until solid.This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. .
How to Freeze Cookie Dough
Hopefully you’ve learned a lot from my previous posts like:.Doesn’t sound revolutionary, but you won’t believe the confusion and mistakes one can make when it comes to freezing cookie dough.And since the holidays are right around the corner, I know you’ll want to begin making Christmas cookies ahead of time.If I’m in a pinch or need dessert on the fly, I open the freezer and I have cookie dough ready to be placed in the oven.The date will help you determine when the cookie dough is fresh and the temperature is written for obvious reasons.Pardon the date, I took this photo in 2015 when I originally published this blog post.Freeze for up to 3 months, then let it thaw in the refrigerator for an hour or two before slicing.Thaw overnight in the refrigerator, then roll out, cut into shapes, and bake according to the recipe’s instructions.When you are ready to bake, remove the balls from the freezer, let sit for 30 minutes, pre-heat the oven, then roll into topping.No need to bake for an extra minute or two since the cookies have defrosted a little.Press dough into prepared cake pan and bake according to recipe’s instructions.Place them on a baking sheet and freeze until solid (this way they won’t stick to each other in the freezer).Then, take the cookies out of the containers and thaw overnight in the refrigerator or simply on the counter.You can also freeze baked bar cookies like butterscotch blondies or homemade brownies.Or simply hold onto this post for future reference when you need to prep goodies ahead of time.I usually note freezing instructions in each recipe as well, so make sure you check! .
Can You Freeze Snickerdoodles?
Snickerdoodles aren't the fanciest-looking cookies you can make, but what they lack in appearance is made up for in flavor.These cinnamon-sugar-flavored cookies, while delicious straight from the oven with a glass of milk, keep well up to two weeks in an airtight container.Also referred to as "snipdoodles," the cookies were likely first baked in New England and are Dutch or German in origin.If you want freshly baked cookies all year long, you can prepare the snickerdoodle dough and freeze it in one of two ways, in logs or preportioned.To use the dough, thaw the log in the refrigerator overnight, slice your cookies to size and then roll them in the cinnamon-sugar mixture before baking.Place them in a single layer inside a freezer bag or airtight container.If they are stored properly, your snickerdoodles will taste as if they were made and baked fresh that day. .
The BEST Soft & Chewy Snickerdoodle Cookie Recipe
These Snickerdoodles are easy to make, so soft & chewy, and so delicious.They seem especially special around the holidays but I am totally fine making them anytime of the year.Snicker Doodle Pro Tips I’ve Learned Over the Years.Not only does it come together fast, but they love to help roll the dough into balls and coat them with the cinnamon sugar.To obtain that desired chewiness you want in a Snickerdoodle, you simply cannot overcook them.If you want to make these cookies ahead of time, I recommend balling up the dough, rolling them in the cinnamon sugar, and freezing them on a baking sheet, and then moving them to store in an airtight container. .
Snickerdoodles Cookie Recipe – Simply the easiest and best Snickerdoodles recipe I’ve ever made, these bakery style cinnamon sugar cookies are so soft, buttery, and filled with cinnamon!I’ve tweaked her snickerdoodles slightly through the years, just to suit my tastes more than anything, and we can’t get enough of them.Soft, tender, just slightly fat and fluffy, the perfect amount of twang you expect in snickerdoodles, and the essential cinnamon sugar coating on the outside.Simply prepare the cookies as instructed and then store in an airtight container for up to a week.There are a few ways to make these delicious cookies ahead of time to freeze them.When ready to serve, allow the cookies to thaw in the refrigerator and then bake as instructed.5 from 4 votes Snickerdoodles Recipe Prep Time 10 mins Cook Time 10 mins Servings 36 Course Dessert Cuisine American Author Robyn Stone | Add a Pinch Print the recipe Leave a Review Snickerdoodles Cookie Recipe – Simply the easiest and best Snickerdoodles recipe I've ever made, these cinnamon sugar cookies are so soft, buttery, and filled with cinnamon!Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl.Mix together granulated sugar and cinnamon in a small bowl.Scoop cookie dough by the tablespoon full and roll into a ball.Roll the ball into the prepared sugar and cinnamon mixture. .
These one-bowl, no-chill Snickerdoodles are crispy around the edges, soft and chewy at the centers, spicy-sweet, and completely addicting.Crispy around the edges, soft and chewy at the centers, spicy-sweet, and completely addicting snickerdoodles.And if you don’t know exactly what a snickerdoodle cookie is or have never tried one before (no shame, I’d never had one till I was in college), I am so excited for you because now you get to try one for the first time.Cream of tartar, which you get as a byproduct of winemaking, gives the cookies a soft and chewy texture and signature tangy flavor.It also acts as a leavener when combined with baking soda, so omitting it can change the texture of your finished product.To Freeze Dough: After rolling cookie dough balls in cinnamon sugar, place them on a plate or small baking sheet that will fit in your freezer and freeze until solid. .
My Best Snickerdoodle Recipe » Hummingbird High
And thanks to cream of tartar, the recipe makes tangy snickerdoodles with distinctive cracks on their surface.When measuring out the cinnamon for the snickerdoodle topping, you might be shocked by how much it is and be tempted to the scale the quantity back before even trying it.I’ve already talked about how snickerdoodles are basically just sugar cookies that use cream of tartar instead of traditional baking powder.Snickerdoodle recipes were used in national advertisements for Cleveland Baking Powder as early as 1891.Store cream of tartar in a cool, dry place and always give it a quick look and a sniff before using it.In addition to flavor, using cream of tartar gives snickerdoodles their signature appearance with pronounced cracks and crags on the surface of each cookie.It’s worth sourcing the stuff (it’s available at most supermarkets in the herbs section), especially since it pretty much keeps indefinitely in the pantry.In addition to having an effect on flavor, skipping the cream of tartar would also result in different textured cookies.In theory, you can substitute the cream of tartar with other ingredients like baking powder, lemon, and vinegar.That being said, I did have a handful of Instagram followers and Patreon supporters who substituted the cream of tartar with its equivalent in lemon juice and/or vinegar.When making snickerdoodles, I like to use on high-quality butter to stand up to the strong cinnamon sugar flavor.Not to mention that this cookie recipe uses a fair amount of butter too—as a result, you can really taste it!First, cream the butter and sugar together until light and fluffy, then add the eggs, vanilla, and finally, the dry ingredients.Each cookie will need to be rolled in the cinnamon sugar snickerdoodle topping before baking.Roll the Cookie Dough Balls in the Snickerdoodle Cinnamon Sugar Topping (Work Time: <5 minutes).Once the cookie dough balls have been formed, roll each one in a shallow bowl with the cinnamon sugar topping.This is to encourage the leaveners to activate really quickly, puffing the centers of the cookies as they bake.When pulled out of the oven, the centers then fall, giving each snickerdoodle cookie its signature crispy edges.When ready to bake, you’ll need to roll the cookie dough balls in the snickerdoodle topping.I love freezing baked snickerdoodle cookies and snacking on them (while still cold from the freezer!).For softer cookies, thaw them overnight in the refrigerator, then for a few hours at room temperature before serving.First, test the cream of tartar by adding a pinch to a bowl of hot water.Figure out if it’s your baking soda by pinching a small amount into a bowl and adding a splash of vinegar.Hang the thermometer on one of the center oven racks to monitor the temperature inside.To wit—many years ago, when I still lived in San Francisco, I rented an apartment with a faulty oven.The residual heat from the pan will continue to bake the cookies to the perfect texture.The pan will continue to bake them even after you pull them out of the oven, leading to hard and overdone cookies.½ cup (4 ounces or 114 grams) unsalted butter, at room temperature.I like to save the leftovers in an airtight container to sprinkle on my breakfast oatmeal and toast throughout the rest of the week—I wouldn’t keep it any longer than that though (because I mean… you did roll raw cookie dough in the stuff, lol).I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers.2 Tablespoons ground cinnamon For the Snickerdoodle Cookie Dough 2 ¾ cups (12.35 ounces or 350 grams) all-purpose flour.2 teaspoons pure vanilla extract Instructions For the Snickerdoodle Cookies Prep the oven and pans.Whisk together ¼ cup (1.75 ounces) granulated sugar and the ground cinnamon in a shallow bowl.In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.In the bowl of a stand mixer fitted with the paddle attachment , combine the sugar and butter.Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.With the mixer on low, gradually add the dry ingredients and beat until just combined.Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.Place the coated cookies at least 3 inches apart on the prepared sheet pans.The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days. .
Frozen Cookie Dough Do's and Don'ts – Whisked by Jenna
Place your wrapped cookie dough in a freezer bag for extra protection.But cookie doughs that rely on whipped egg whites for volume and texture will be tough to freeze.Removing them from the freezer and baking immediately will work fine and produce a fresh cookie.In fact, they often work even better baked directly from frozen because the spread of the cookie is more consistent.Do not thaw at room temperature, as this will encourage bacteria growth from the eggs in the cookie dough.However, if you don’t have the time or patience to wait a full 24 hours, thaw the dough at room temperature for as long as it takes the oven to preheat. .
They are similar to sugar cookies, but with the addition of cream of tartar – which gives them their signature tang – and a sparkly cinnamon-sugar coating.Fresh out of the oven, the cookies are perfectly soft in the center and crisp on the edges.I’ve tried other recipes with additional flavorings and spices, such as vanilla and nutmeg, but everyone always seems to prefer this pure and simple version.Begin by combining the flour, salt, baking soda, and cream of tartar in a mixing bowl.In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter and sugar.Pinch off tablespoon-size pieces of dough, form into balls, and arrange on baking sheet about 2 inches apart. .