Ina Garten Snickerdoodles Recipe

This Ina Garten Snickerdoodles Recipe is a soft and chewy dessert, which includes butter and cinnamon. It’s a classic, foolproof recipe, ready in just 20 minutes.

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Ina Garten Snickerdoodles Recipe Ingredients

For the cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt

For the cinnamon-sugar coating:

• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon

How To Make Ina Garten Snickerdoodles Recipe

1. Preheat the oven: Set the oven to 375°F and line baking sheets with parchment paper.
2. Cream butter and sugar: In a large bowl, beat the softened butter and sugar for 2–3 minutes until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
3. Mix dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
4. Combine wet and dry: Gradually mix the dry ingredients into the wet mixture until just combined.
5. Make the cinnamon-sugar mix: In a small bowl, stir together the 1/4 cup sugar and 2 teaspoons cinnamon.
6. Shape and roll the cookies: Scoop tablespoon-sized dough portions and roll into balls. Coat each ball in the cinnamon-sugar mixture.
7. Bake the cookies: Place dough balls 2 inches apart on the baking sheets. Bake for 8–10 minutes, until the edges are set and the centers are soft.
8. Cool and enjoy: Cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.

Recipe Tips

• Why use cream of tartar in snickerdoodles?
  It gives the cookies their signature tangy flavor and chewy texture.
• How to keep snickerdoodles soft:
  Don’t overbake—remove when edges are just set and centers look slightly underdone.
• Can I freeze the dough?
  Yes, shape the dough into balls, freeze on a tray, then transfer to a bag. Bake from frozen with 1 extra minute.
• How to get even-sized cookies:
  Use a small cookie scoop to portion the dough.
• Can I skip the cinnamon sugar?
  You can, but it won’t be a true snickerdoodle. The coating is key to its flavor.

What To Serve With Snickerdoodles

These cookies are perfect with:

• A cold glass of milk
• Hot apple cider
• Vanilla ice cream
• Coffee or chai latte
• A holiday cookie platter

How To Store Snickerdoodles

Room temperature: Store in an airtight container for up to 5 days.
Freeze: Freeze baked cookies or dough balls for up to 2 months. Thaw before serving or bake.

Snickerdoodles Nutrition Facts

• Calories: 140
• Fat: 7g
• Carbohydrates: 19g
• Sugar: 10g
• Protein: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I substitute baking powder for cream of tartar?
No, cream of tartar gives the snickerdoodle its signature taste and texture.

Why are my snickerdoodles flat?
Your butter may have been too soft, or you didn’t chill the dough. Try refrigerating before baking.

Can I double this recipe?
Yes, it doubles well. Just make sure to bake in batches.

Are snickerdoodles supposed to be chewy or crunchy?
They’re best soft and chewy in the middle with slightly crisp edges.

Try More Recipes:

• Ina Garten Pumpkin Cheesecake Recipe
• Ina Garten Chocolate Brownie Pudding Recipe
• Barefoot Contessa Grapenut Pudding Recipe