What Flavor Are Snickerdoodle Cookies
- May 14, 2022
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.My Best Snickerdoodle Cookie Recipe Author: Michelle Lopez yield: 20 cookies Prep Time: 5 mins Work Time: 15 mins Bake Time: 10 mins 5 from 33 votes PRINT Ingredients For the Snickerdoodle Topping ¼ cup (1.75 ounces or 50 grams) granulated sugar.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. .
I have two special ingredients that make these the best (more on that below), and since this dough requires no chill-time, you can be enjoying freshly baked Snickerdoodles in minutes!Snickerdoodles are soft and chewy cookies that are flavored with vanilla and coated in cinnamon sugar.It adds a bit of tang and it gives snickerdoodles a distinct flavor that sets them apart from other sugar cookies.This adds a subtle cinnamon flavor to the cookies as well as a delicious sweet, and almost crunchy exterior.That extra bit of salt running all throughout the dough creates a deliciously balanced flavor and keeps them from being overly sweet.European butter is richer and creamier and that extra bit of fat and salt makes for buttery, rich snickerdoodles.That extra bit of salt running all throughout the dough creates a deliciously balanced flavor and keeps them from being overly sweet.European butter is richer and creamier and that extra bit of fat and salt makes for buttery, rich snickerdoodles.As long as your butter isn’t too soft (cool room temp is best), you can bake these cookies right away. .
THE BEST SNICKERDOODLE COOKIES
Soft & chewy with great cinnamon sugar flavor and that traditional snickerdoodle texture.I adore the simple flavor of Snickerdoodle cookies, so really, everyone wins!Cream of Tartar is one of the ingredients that gives Snickerdoodles its distinct flavor & texture.Three kitchen items make these cookies come together quickly and easily.First, I line my cookie sheets with a piece of parchment paper.It wasn’t a perfect process and I often ended up with oblong cookies in various sizes.(Although when I’m serving a large crowd, I use the small cookie scoop.People love having a smaller cookie, especially at an event with several other desserts.).Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla.Place 2 inches apart on baking sheets lined with parchment paper.Remove from oven and let cookies cool on the baking sheets for an additional 2 minutes.Soft & chewy with great cinnamon sugar flavor and that traditional snickerdoodle texture.cinnamon-sugar mixture 3 TBSP sugar + 2 tsp cinnamon Instructions Preheat oven to 400 degrees F.Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla.Place 2 inches apart on baking sheets lined with parchment paper.Remove from oven and let cookies cool on the baking sheets for an additional 2 minutes. .
The cookie is common to Mennonite and Amish communities and was a favorite treat of the Indiana poet, James Whitcomb Riley.In more recent times, the snickerdoodle cookie has transformed into a popular flavor of desserts, sweets, drinks, etc.For example, General Mills created a snickerdoodle flavored Chex Mix Muddy Buddies to their snack line. In addition to a snickerdoodle latte, Nestlé Coffee-Mate introduced their take on the cookie in the form of a coffee creamer. .
17 of the Best Snickerdoodles Recipes with a Twist
Whether it’s flavoring the dough, stirring in an extra ingredient, or rolling them in something besides just plain old cinnamon and sugar, these aren’t your mama’s snickerdoodles.Yes, the ultimate form of the traditional Snickerdoodle, a simple buttery cookie that gets its distinctive flavor from the addition of cream of tartar and a roll in cinnamon-sugar before baking, is also hotly contested.But that doesn’t mean I don’t want to try adding things like peanut butter, chocolate chips, peppermint, and more, like you’ll find in the recipes in this collection.When she is not chasing around two crazy-fun boys, she is in the kitchen whipping up everything from healthy, everyday snacks, sides, and meals to rich, indulgent treats, because it’s all about balance, you know, like ice cream & cauliflower, cookies & quinoa… Cupcakes & Kale Chips! .
13 Snickerdoodle Cookie Upgrades for Serious Cinnamon-Sugar
The sweet, juicy goodness and exciting texture of mango will set your salads apart from the average lettuce mixtures. .
Coffee Snickerdoodle Cookies
Soft and chewy with the spicy-sweet flavors of cinnamon and sugar with the zing of coffee, these are a delicious addition to any holiday cookie platter and simple enough to make without needing a special occasion!A grown woman who still loves a good Snickerdoodle, though I can't say the same about milk (not my fav).I mean, although Adulting comes with freedom, it also comes with lame things like paying bills and being responsible.So one day, over my morning coffee, I was pondering life and I got to thinking, wouldn't it be lovely if Snickerdoodles got a little adult twist?And since I couldn't bring myself to add wine to my Snickerdoodle cookie recipe (I know guys.I opted for instant coffee because it seemed a little easier to control- Feel free to tinker with the amount that you use.The people who tasted mine gave a wide range of opinions based on how strong they like their coffee flavor.This not only acts a a leavener but it adds the slightly tangy flavor that is unique to snickerdoodles.Frequently asked questions about making this easy snickerdoodle cookie recipe.Place a slice of bread in the container to help them maintain the chewy texture.If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!Don’t forget to follow The Life Jolie on Pinterest for more recipe inspiration! .
Flavor of the Week: Snickerdoodle, the buttery-cinnamon cookie
Market research firm Datassential reports that 84% of the population knows snickerdoodle as a flavor and that awareness is highest among Gen Z consumers. .
Brown Butter Snickerdoodles
Brown Butter Snickerdoodles are the perfect soft cookie any time of the year.This recipe uses browned butter in addition to the usual cinnamon and sugar flavors to create a delicious treat for everyone.This recipe uses brown butter to add even more flavor to create cookies that are irresistible.Darn brown sugar is not recommended as it alters to flavor of these cookies.Cream of Tartar: This helps give the cookies the signature snickerdoodle texture and flavor.This helps give the cookies the signature snickerdoodle texture and flavor.Melt until the foam subsides some and the butter turns nut brown, swirling the pan occasionally.Beat the butter with a mixer on medium speed until it cools to room temperature, about 5 to 7 minutes.This helps the flavors combine and creates the soft texture and round shape of the cookies.Cream of tarter gives snickerdoodles helps create their signature flavor.The snickerdoodles are done when the cookies are slightly cracked on the surface after about 10 minutes of baking.In a medium saucepan set over medium heat, melt the butter until the foam subsides and the butter turns nut brown, 8 to 10 minutes, swirling the pan occasionally.Pour the browned butter through a strainer into the bowl of a stand mixer fitted with the paddle attachment.Beat butter on medium speed until it cools to room temperature, 5 to 7 minutes.Slowly add the flour mixture and mix until just barely incorporated, scraping down the sides of the bowl as needed.Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.Notes STORAGE: Store these cookies in a sealed container for up to 3 days.Darn brown sugar is not recommended as it alters to flavor of these cookies.Cream of Tartar: This helps give the cookies the signature snickerdoodle texture and flavor.