Snickerdoodles are a beloved sugar cookie that have been around for decades. With their signature coating of cinnamon sugar, these soft and chewy cookies are a classic treat that never seems to go out of style. But what exactly are the ingredients that give snickerdoodles their distinctive flavor and texture? Here, we will explore the simple but tasty components that make up this perennial favorite.
The Main Ingredients
Snickerdoodles have a fairly short ingredient list, with the bulk of the recipe comprised of basic baking staples like flour, sugar, butter, and eggs. Let’s take a look at the key players:
Flour
The base of any sugar cookie recipe is flour. Typically, snickerdoodles are made with all-purpose flour, which provides structure and texture. All-purpose flour contains enough gluten to give the cookies some chew, while still yielding a soft and tender result. Approximately 2 cups of all-purpose flour go into a standard snickerdoodle recipe.
Sugar
What would a sugar cookie be without, well, sugar? Granulated white sugar adds sweetness and moisture to snickerdoodles. Brown sugar can also sometimes be used, either in addition to or in place of white sugar, which will give the cookies more of a caramel or molasses flavor. Around 1 cup of sugar is used in most snickerdoodle recipes.
Butter
Butter is the main source of fat and richness in snickerdoodle dough. Usually, about 1 stick or 1/2 cup of unsalted butter is creamed together with the sugars. This gives the cookies their signature soft and cakey texture. Margarine or shortening can be used in place of butter, but they won’t provide quite the same buttery flavor.
Eggs
Eggs serve as a binder and leavening agent in snickerdoodles. Beaten whole eggs give the dough structure and cause the cookies to rise slightly as they bake. One or two eggs are normally used.
Cream of Tartar
Cream of tartar is an optional but highly recommended ingredient for snickerdoodles. Just a teaspoon or two of this acidic powder helps stabilize the egg whites and provides lift to the dough so the cookies come out puffy and round.
Baking Soda and Salt
A pinch of baking soda and salt round out the dough ingredients. The baking soda creates air bubbles and boosts rising power, while the salt balances all the sweetness and brings out the flavors.
The Coating
While the cookie dough makes up the bulk of the snickerdoodle, the whimsical name actually refers to the coating of sugar and spices that gets rolled onto the balls of dough before baking. This coating is what gives snickerdoodles their crunchy, crackly tops and warming cinnamon taste. It’s made from just a few simple components:
Granulated Sugar
More sugar! But this time it’s going on the outside of the cookie rather than in the dough. The granulated sugar combined with cinnamon gives the snickerdoodle topping its sandy, crystallized texture that provides delightful contrast against the soft interior of the baked cookie.
Cinnamon
Warm, woody cinnamon is the spice that sets snickerdoodles apart from regular sugar cookies. Usually between 1-2 teaspoons of ground cinnamon gets sprinkled into the coating to give it that comforting cinnamon sugar flavor and aroma. Some recipes also include a dash of nutmeg or cardamom along with the cinnamon.
Butter or Cream
A small amount of melted butter or heavy cream helps the cinnamon-sugar mixture stick to the balls of dough. Just 1 or 2 tablespoons does the trick. Once coated, the balls are ready to roll and bake!
Common Add-Ins
While the standard snickerdoodle contains just the ingredients discussed so far, there are a number of tasty mix-ins that can be added to change up the flavor:
Nuts
Chopped pecans, walnuts, or almonds add crunch and flavor to snickerdoodles. Roll the nuts in the cinnamon-sugar coating for an extra nutty crackle.
Chocolate Chips
Mini chocolate chips or chunks make for gooey, chocolate-filled snickerdoodles reminiscent of chocolate chip cookies.
Dried Fruit
Raisins, cranberries, or chopped apricots infuse chewy sweetness into snickerdoodle dough.
Lemon or Orange Zest
For a citrusy twist, add a teaspoon or two of freshly grated lemon, orange, or other citrus zest into the dough.
Spices
Mix up the usual cinnamon sugar coating with spices like ginger, allspice, cloves, or cardamom.
Coffee
For an adults-only variation, stir a tablespoon of espresso powder or instant coffee into the dough.
How to Make Snickerdoodles from Scratch
Now that we’ve looked at what comprises a snickerdoodle cookie, let’s go through the simple steps of how to make them at home:
1. Combine the Dry Ingredients
Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl. Set aside.
2. Cream the Butter and Sugars
Beat the butter in a large bowl using a mixer until smooth and creamy. Add the granulated sugar and brown sugar (if using) and continue to beat on medium speed until light and fluffy, 3-5 minutes.
3. Mix in the Eggs and Extract
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add the Dry Ingredients
Gradually mix the dry ingredients from step 1 into the butter-sugar mixture until just combined. Do not overmix.
5. Chill the Dough
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps the dough firm up for easier rolling.
6. Preheat the Oven
While the dough chills, preheat the oven to 375°F. Line cookie sheets with parchment paper or greased foil.
7. Mix up the Coating
In a shallow bowl, combine the granulated sugar and cinnamon. Add the melted butter and stir to fully incorporate.
8. Scoop and Roll the Dough
Scoop rounded tablespoon-sized balls of chilled dough and roll them in the cinnamon-sugar mixture until fully coated. Space cookies 2 inches apart on the baking sheets.
9. Bake
Bake for 10-12 minutes until set around the edges but still soft in the center. The cookies will puff up and crackle.
10. Cool and Enjoy!
Let the snickerdoodles cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 1 week. Enjoy!
Common Questions
Here are answers to some frequently asked questions about snickerdoodle cookies:
Why are they called snickerdoodles?
The whimsical name “snickerdoodle” likely comes from the old German words schnecke, meaning “snail,” and tuttlen, meaning “to totter.” This may refer to the rolled shape of the cookies and the way the cracked cinnamon sugar coating resembles a snail’s shell.
Where did snickerdoodles originate?
The origins of the snickerdoodle are unclear, but recipes for the cookie appeared in New England cooking manuals as early as the 1850s. They’re considered one of the oldest American cookie recipes.
Are snickerdoodles soft or crunchy?
Properly made snickerdoodles should have a soft and chewy interior with a crunchy cinnamon sugar coating on the exterior. Too much baking will dry them out and make them overly hard.
Can you freeze snickerdoodle dough?
Yes, snickerdoodle cookie dough freezes well for up to 3 months. Form dough into a log, wrap tightly in plastic wrap or foil, and freeze. Slice off and bake cookies as desired.
What’s the difference between snickerdoodles and sugar cookies?
Snickerdoodles are a type of sugar cookie. What sets them apart is their signature cinnamon-sugar coating rather than just a plain, sugar-topped cookie.
Snickerdoodle Variations
One of the great things about snickerdoodles is they can be adapted in endless ways by switching up the flavors and ingredients:
Cinnamon Roll Snickerdoodles
Roll the dough balls in cinnamon-sugar as usual, then finish by drizzling vanilla glaze on top.
Coffee Snickerdoodles
Add a tablespoon of instant coffee or espresso powder to the dough and use brown sugar in the coating.
Pumpkin Spice Snickerdoodles
Mix pumpkin pie spice into the cinnamon-sugar coating for a seasonal fall flavor.
Eggnog Snickerdoodles
Substitute 1/4 cup eggnog and a teaspoon of rum extract for the vanilla extract.
Chai Snickerdoodles
Use chai spice blend instead of cinnamon in the coating and add a teaspoon to the dough.
Lemon Blueberry Snickerdoodles
Fold lemon zest and fresh blueberries into the dough before baking.
Snickers Pie Snickerdoodles
Add roughly chopped Snickers bars to the dough.
Gluten Free Snickerdoodles
Substitute the flour with an equal amount of gluten free all-purpose baking mix.
Vegan Snickerdoodles
Use vegan butter, swap the eggs for a flax egg, and use almond or coconut milk in place of cream.
Storing and Freezing Snickerdoodles
Properly stored, snickerdoodles will stay fresh for about 1 week at room temperature in an airtight container. To extend their shelf life, you can freeze baked snickerdoodles up to 3 months. Cool cookies completely before freezing in an airtight container with parchment between layers. Thaw at room temperature before serving.
Unbaked snickerdoodle dough can also be wrapped tightly in plastic wrap and aluminum foil and frozen for up to 3 months. Thaw overnight in the fridge before scooping onto cookie sheets and baking as usual.
Conclusion
With their playful name, endearing blobs of dough coated in cinnamon sugar, and chewy soft interiors, it’s easy to see why snickerdoodles have been a beloved cookie for over a century. Thanks to their simple ingredient list of pantry staples like flour, sugar, butter, and spices, they’re an easy yet satisfying cookie to whip up anytime. Whether enjoyed on their own, incorporated into other desserts, or gifted to others, snickerdoodles are sure to put a smile on people’s faces and satisfy all cookie cravings. So next time you’re looking for a classic crowd-pleasing treat, reach for this old-fashioned favorite.
