Joanna Gaines Snickerdoodle Cookie Recipe

This classic Joanna Gaines Snickerdoodle Cookie Recipe creates a soft, pillowy treat characterized by its tangy cream of tartar flavor and a generous coating of cinnamon sugar. By creaming the butter for a full five minutes, the dough becomes exceptionally light and airy, resulting in a melt-in-your-mouth cookie that stays tender for days.

Joanna Gaines Snickerdoodle Cookie Ingredients

The Dough:

• 1 cup Unsalted Butter: Softened to room temperature. This is the foundation for the airy texture.
• 1 1/2 cups Sugar: Granulated sugar provides the sweetness and crisp edges.
• 2 Large Eggs: For structure and richness.
• 2 teaspoons Vanilla Extract: Enhances the buttery notes.
• 2 3/4 cups Flour: All-purpose flour.
• 1 1/2 teaspoon Cream of Tartar: The signature ingredient that gives snickerdoodles their unique tang and chewy texture.
• 1/2 teaspoon Baking Soda: Works with the cream of tartar to leaven the cookie.
• 3/4 teaspoon Salt: Balances the sugar.

The Cinnamon-Sugar Coating:

• 1/4 cup Sugar: Granulated.
• 1 1/2 Tablespoons Cinnamon: A high ratio of cinnamon ensures a spicy, aromatic crust.

How To Make Joanna Gaines Snickerdoodle Cookies

1. Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Creaming: In a large mixing bowl (or stand mixer), cream the softened butter and 1 1/2 cups sugar together. Beat on medium-high speed for 4-5 minutes. Crucial Step: The mixture should become very pale and fluffy. This aeration is key to a soft cookie.
3. Add Wet Ingredients: Scrape down the sides of the bowl. Add the eggs and vanilla extract. Cream for another 1-2 minutes until fully incorporated and smooth.
4. Add Dry Ingredients: Add the flour, cream of tartar, baking soda, and salt. Mix on low speed just until combined. Do not overmix.
5. Chill (Optional but Recommended): If you have time, wrap the dough and refrigerate for 20-30 minutes. This firms up the butter, making the dough easier to roll and preventing excessive spreading.
6. Roll and Coat: In a small bowl, whisk together the coating sugar and cinnamon. Roll the dough into small balls (about 1.5 tablespoons each). Drop each ball into the cinnamon-sugar mixture and roll to coat well. Pro Tip: Use a spoon to roll them a second time for a thick, crackly sugar shell.
7. Bake: Place the coated balls on the parchment-lined baking sheet. (Press down gently if you prefer flatter cookies). Bake for 9 to 11 minutes. They will look slightly underdone and puffy in the center—this is perfect.
8. Cool: Let the cookies cool on the baking sheet for several minutes to set up before transferring to a wire rack.

Recipe Tips

• Cream of Tartar: Do not skip or substitute this. Without it, you are just making sugar cookies rolled in cinnamon. It provides the acidity needed for the chewiness.
• Double Rolling: Rolling the dough balls twice in the sugar mixture ensures maximum coverage and a thicker, crunchier crust.
• Don’t Overbake: Snickerdoodles should be soft. If they turn golden brown all over, they will be crunchy. Pull them out when the edges are set but the middles look soft.
• Butter Softness: If your butter is melted or oily, the cookies will spread into flat pancakes. It should be soft enough to indent but still hold its shape.

What To Serve With Snickerdoodles

• Hot Cocoa: The cinnamon spice pairs beautifully with chocolate.
• Apple Cider: A warm mug of cider enhances the autumn vibes.
• Milk: Essential for dipping.
• Pumpkin Dip: Serve alongside a creamy pumpkin dip for a fall platter.

How To Store Snickerdoodle Cookies

• Room Temperature: Store in an airtight container for up to 2 days. To keep them soft, place a slice of apple or white bread in the container with them.
• Freeze: Freeze baked cookies in freezer-safe bags for up to 3 months. Thaw on the counter for 30 minutes.
• Dough: You can freeze the raw dough balls (rolled in sugar) and bake them from frozen, adding 1-2 minutes to the bake time.

Joanna Gaines Snickerdoodle Cookie Nutrition Facts

• Calories: 181 kcal
• Fat: 6g
• Carbohydrates: 28g
• Sugar: 16g
• Protein: 4g

Nutrition information is estimated per cookie.

FAQs

Try More Recipes:

• Bobby Flay Chocolate Chip Cookies Recipe
• Bobby Flay Gingerbread Trifle Recipe
• Bobby Flay Chocolate Mousse Recipe