Do Snickerdoodle Cookies Freeze Well
- July 6, 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. .
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
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.It’s absolutely delicious and pretty essential to making a Snickerdoodle. .
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.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!), and Rainbow Chocolate Chip Cookies from Sally’s Baking Addiction Cookbook. .
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. .
Amazing Snickerdoodle Cookies
If you love great cinnamon and sugar combos, this is the cookie recipe for you!Simply scoop into balls and place on a parchment-lined pan and freeze until solid.Once frozen, remove from the cookie sheet and place in a freezer bag.When you know you're ready to bake the cookies, take the dough out of the freezer and thaw in the fridge for 24 hours before you need it.Simply scoop into balls and place on a parchment-lined pan and freeze until solid.Once frozen, remove from the cookie sheet and place in a freezer bag.When you know you're ready to bake the cookies, take the dough out of the freezer and thaw in the fridge for 24 hours before you need it.If the dough is very cold, you may need to add a minute or two of cook time.Airtight Container- If you want to store the cookies already baked, just place them in a container with a lid.Let them thaw for a few minutes and you’ll have an extra chewy cookie to enjoy.cranberries, raisins, blueberries, strawberries, flaked coconut (super yummy when it’s toasted) and even sliced & dried bananas!This recipe works best in an electric mixer such as a Bosch or a Kitchen Aid.Cream of Tartar is a staple as a leavening agent in Snickerdoodle cookies.Bake them until just the edges are light and golden brown but the middle doesn't look doughy.Take the cookies out of the oven and let them rest on the baking sheet for a couple of minutes to cool and then transfer them to a wire rack.1 teaspoon Cinnamon Instructions Preheat your oven to 350 degrees Fahrenheit.In the bowl of an electric mixer, cream the butter until it is light and fluffy, about 2 min.In a small bowl, combine the ½ cup sugar and the 1 tsp cinnamon.Roll your cookie dough balls into the cinnamon and sugar mixture and place on a greased baking sheet.If you love Pinterest, feel free to leave a comment and photo there too. .
My Best Snickerdoodle Recipe » Hummingbird High
When I wrote my cookbook, Weeknight Baking, my goal was to build a collection of recipes that were timeless.I avoided baked goods with trendy flavors like spirulina or activated charcoal.I figured that was these were the types of baked goods that people were craving at home on a weeknight.Meanwhile, Stella Parks, one of my all-time baking heroes, writes in her cookbook that snickerdoodles evolved from a popular cinnamon-scented cake recipe called the “snip doodle”.A classic snickerdoodle should taste like a sugar cookie, but a little bit tangier from the cream of tartar.When developing the snickerdoodle recipe for Weeknight Baking, I had the brilliant idea to swap out the cinnamon for other spices.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.I think their craggy surfaces are beautiful, and I love the way that their cracks hold cinnamon sugar.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.Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey.The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world.Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. .
Snickerdoodle Pumpkin Cookies (Soft & Chewy!)
These Snickerdoodle Pumpkin Cookies are super soft and chewy (not cakey!), made with real pumpkin, and coated in cinnamon and sugar.Not only are they super soft and chewy, but these cookies have actual pumpkin in them too.Spoon and level the flour when measuring it to avoid making cakey cookies.If you don’t have any pumpkin pie spice on hand, here is the recipe I like to use to make my own.Cream of tartar: The cream of tartar is what gives snickerdoodles a little bit of a tangy taste and also reacts with the baking soda to help the cookies rise.The cream of tartar is what gives snickerdoodles a little bit of a tangy taste and also reacts with the baking soda to help the cookies rise.To make the cookies, start by whisk together the flour, spices, baking soda, cream of tartar, and salt in a large mixing bowl.Then, mix in the egg yolk, vanilla, and pumpkin puree.Store cookies in an airtight container on the counter for up to 1 week.Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife. .
All About Freezing Cookie Dough and Cookies
If you're freezing the baked cookies, wait to fill them or roll in powdered sugar until you're ready to serve.If you want to freeze the dough before baking, you can shape it into a disk (like pie dough) or log, wrap tightly in plastic wrap and put in an airtight container before freezing.You can put the cookies close together because they won't spread as they would in an oven, but don't let them touch.Then transfer the cookie dough balls or shapes to an airtight container, such as a zipper-sealed storage bag.Now you can either wrap the cookies individually in plastic wrap, then put them in a sealed airtight container or plastic storage bag, or put the cookies in single layers, divided by waxed paper in an airtight container.I like to lay a gallon-size plastic storage bag on the counter, put in 10-14 cookies or so in a single layer, then, still keeping the storage bag flat on the counter, put a sheet of waxed paper on top, and put another layer of cookies on top and repeat.For sliced cookies, let the dough log thaw, unwrapped, in the refrigerator for several hours, or on the counter for half an hour or so, just long enough so that you can cut through the dough with a sharp knife.For rolled cookies, such as sugar cookies, let the dough thaw in the refrigerator or at room temperature until cold, but not too soft, and roll and bake as the recipe directs. .