Hamdi Saidani This Pioneer Woman Snickerdoodle Cookies recipe is a soft and chewy recipe, which is made with tangy cream of tartar and a sweet cinnamon-sugar coating. It’s the ultimate comfort food recipe, a classic, foolproof cookie perfect for any occasion, ready in about 45 minutes.
Pioneer Woman Snickerdoodle Cookies Ingredients
A classic combination for a perfectly soft, chewy, and tangy cookie.
- 2 3/4 cups all-purpose flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 cup (2 sticks) salted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs, at room temperature
- 1 1/2 tsp. vanilla extract
For the Cinnamon-Sugar Coating:
- 6 tablespoons granulated sugar
- 2 Tbsp. ground cinnamon
How To Make Pioneer Woman Snickerdoodle Cookies
A step-by-step guide to these wonderfully soft, chewy, and classic cookies.
- Prep Oven and Dry Ingredients: Preheat the oven to 375°F. Line two large baking sheets with parchment paper. In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt until thoroughly combined.
- Cream Butter and Sugars: In the bowl of a stand mixer, beat the room-temperature butter, the brown sugar, and 1 1/4 cups of the granulated sugar on medium-high speed for 3 to 5 minutes, until the mixture is light and fluffy.
- Mix the Dough: Beat in the eggs one at a time, followed by the vanilla. With the mixer on low speed, slowly add the dry ingredients and beat until just combined.
- Roll and Bake: In a separate medium bowl, whisk together the cinnamon and the remaining 6 tablespoons of granulated sugar. Using a 2-tablespoon cookie scoop, form balls of dough and roll them generously in the cinnamon-sugar mixture. Place the coated balls on the prepared baking sheets, about 3 inches apart.
- Bake and Cool: Bake for 8 to 10 minutes, until the cookies are puffed and just barely set in the center. They will look soft. Let the cookies cool on the baking sheets for 5 minutes to set before transferring them to wire racks to cool completely.
Recipe Tips
For the perfect, chewy, not crispy, snickerdoodle every time.
- What is cream of tartar and is it necessary? Cream of tartar is an acidic powder that is essential for a classic snickerdoodle. It serves two purposes: it acts as a leavening agent with the baking soda to make the cookies puff up, and it provides the signature, subtle tangy flavor that is characteristic of a true snickerdoodle.
- How to get perfectly chewy cookies? The secret is to not overbake them. Pull the cookies from the oven when the centers look puffed and slightly underdone. They will continue to set up as they cool on the hot baking sheet, which is what creates their signature soft, chewy texture.
- Can I make the dough ahead of time? Yes, this cookie dough is great for making ahead. You can cover and refrigerate the dough for up to 3 days. You can also scoop the dough into balls, freeze them solid on a baking sheet, and then store them in a freezer bag for up to 3 months. Just roll the frozen dough balls in the cinnamon-sugar before baking from frozen, adding an extra 2-3 minutes to the bake time.
- Why use both brown and white sugar? White sugar contributes to the cookies’ spread and crisp edges, while the brown sugar adds moisture, a hint of molasses flavor, and is key to a soft and chewy texture.
What To Serve With Snickerdoodle Cookies
The perfect accompaniment for this classic, comforting cookie.
These soft and chewy cookies are a perfect treat on their own. They are a classic pairing with:
- A tall, cold glass of milk
- A hot cup of coffee or a spiced chai latte
- A scoop of vanilla bean or cinnamon ice cream to make a cookie sandwich
How To Store Snickerdoodle Cookies
Keeping your cookies soft and fresh.
- Room Temperature: Once completely cooled, store the cookies in an airtight container at room temperature. They will stay soft and chewy for up to a week. Placing a slice of bread in the container is a classic trick to help them stay extra soft.
Pioneer Woman Snickerdoodle Cookies Nutrition Facts
An estimated guide per cookie.
- Calories: 160 kcal
- Carbohydrates: 22 g
- Protein: 2 g
- Fat: 7 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why are they called Snickerdoodles?
The origin of the name is uncertain, but it’s thought to be of German or Dutch origin, possibly from the word u0022Schneckennudel,u0022 which means u0022snail noodle,u0022 a type of sweet roll. Whatever the origin, it’s a fun name for a delicious cookie!
My cookies are flat. Why?
Flat cookies are usually the result of the butter being too soft or melted when you started creaming it with the sugar. For a thicker cookie that spreads less, you can chill the dough for about 30-60 minutes before scooping and baking.
Can I add icing to these cookies?
While not traditional, a tangy cream cheese frosting or a simple vanilla glaze would be a delicious addition if you want to dress them up.
Try More Pioneer Woman Recipes:
- Pioneer Woman Persimmon Cookie Recipe
- Pioneer Woman Peanut Butter Cookies with Peanut Butter Cups Recipe
- Pioneer Woman Breakfast Cookies Recipe
Pioneer Woman Snickerdoodle Cookies Recipe
Description
Classic, old-fashioned Snickerdoodle cookies that are perfectly soft and chewy in the center, with a signature tangy flavor from cream of tartar and a sweet, crackly cinnamon-sugar coating.
Ingredients
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- In a stand mixer, cream the softened butter with the brown sugar and 1 1/4 cups of the granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla.
- On low speed, gradually add the dry ingredients and beat until just combined.
- In a separate bowl, mix the cinnamon and the remaining 6 tablespoons of granulated sugar.
- Scoop 2-tablespoon balls of dough, roll them generously in the cinnamon-sugar, and place them 3 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, until the cookies are puffed and just barely set. Let cool on the pan for 5 minutes before moving to a wire rack.
Notes
- u003cliu003eCream of tartar is the essential ingredient for the classic tangy flavor and chewy texture of a true snickerdoodle.u003c/liu003eu003cliu003eDo not over-bake these cookies! They should look slightly underdone in the center when you pull them from the oven for the perfect chewy result.u003c/liu003eu003cliu003eChilling the dough for 30 minutes before baking will result in thicker, less spread-out cookies.u003c/liu003eu003cliu003eThe unbaked cookie dough balls can be frozen for up to three months.u003c/liu003e
