Ina Garten Snickerdoodles Recipe

Snickerdoodles are a classic cookie with a soft, chewy center and a delightful cinnamon-sugar coating. Ina Garten’s take on this beloved treat elevates the simplicity of snickerdoodles with her emphasis on high-quality ingredients and perfect texture. These cookies are ideal for everyday snacks, holiday cookie platters, or just when you’re craving something sweet and nostalgic.

What are Ina Garten Snickerdoodles?

Ina Garten’s Snickerdoodles are soft, buttery cookies with a slightly tangy flavor from cream of tartar, rolled in cinnamon sugar before baking. The result is a perfectly chewy cookie with a crisp, flavorful exterior.

Other Popular Recipes

• Ina Garten Lamb Sausage in Puff Pastry
• Ina Garten Crustless Quiche
• Ina Garten Guacamole

Reasons to Try Ina Garten Snickerdoodles

• Classic and timeless: A traditional cookie recipe loved by all.
• Soft and chewy texture: Perfectly balanced with a slightly crisp exterior.
• Easy to make: Straightforward steps for bakers of all skill levels.
• Customizable: Adjust the cinnamon or sugar levels to your preference.
• Perfect for any occasion: Great for holidays, parties, or as an everyday treat.

Ingredients Needed to Make Ina Garten Snickerdoodles

For the cookies:

• Unsalted butter: 1 cup (2 sticks), softened.
• Granulated sugar: 1 1/2 cups.
• Eggs: 2 large.
• Vanilla extract: 2 teaspoons.
• All-purpose flour: 2 3/4 cups.
• Cream of tartar: 2 teaspoons.
• Baking soda: 1 teaspoon.
• Salt: 1/4 teaspoon.

For the cinnamon-sugar coating:

• Granulated sugar: 1/4 cup.
• Ground cinnamon: 2 teaspoons.

Instructions to Prepare Ina Garten Snickerdoodles

Step 1: Preheat the oven

• Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.

Step 2: Cream the butter and sugar

• In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 3: Combine the dry ingredients

• In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Step 4: Prepare the cinnamon-sugar coating

• In a small bowl, mix the granulated sugar and ground cinnamon.

Step 5: Shape and coat the cookies

• Scoop out tablespoon-sized portions of dough and roll them into balls.
• Roll each ball in the cinnamon-sugar mixture, coating evenly.

Step 6: Bake the cookies

• Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 8–10 minutes, or until the edges are set but the centers look slightly soft.

Step 7: Cool and serve

• Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.

What Goes Well With Ina Garten Snickerdoodles

• Milk: A classic pairing that complements the cookies’ sweetness.
• Coffee or tea: Perfect for dipping or enjoying alongside these warm, spiced cookies.
• Ice cream: Sandwich two snickerdoodles with vanilla ice cream for a delicious dessert.
• Hot cocoa: Ideal for cozying up during the colder months.

Key Tips for Making Ina Garten Snickerdoodles

• Use room temperature butter: Softened butter ensures a smooth and creamy dough.
• Don’t overbake: The cookies should look slightly underdone in the center when you remove them from the oven; they’ll firm up as they cool.
• Coat generously: Roll the dough balls thoroughly in the cinnamon-sugar mixture for the best flavor.
• Chill the dough if needed: If the dough is too soft to handle, chill it in the refrigerator for 15–20 minutes.
• Store properly: Keep the cookies in an airtight container to maintain their soft texture.

Creative Variations of Ina Garten Snickerdoodles

• Chocolate twist: Add a touch of cocoa powder to the cinnamon-sugar coating.
• Pumpkin spice: Substitute pumpkin spice for cinnamon in the coating for a fall-inspired version.
• Stuffed cookies: Place a small piece of chocolate or caramel in the center of each dough ball before baking.
• Gluten-free option: Use a gluten-free all-purpose flour blend to make these cookies suitable for gluten-free diets.

Storage Guidelines for Ina Garten Snickerdoodles

• Room temperature: Store in an airtight container for up to 5 days.
• Freezing baked cookies: Freeze the cookies in a single layer in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
• Freezing cookie dough: Freeze the coated dough balls on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding an extra 1–2 minutes to the baking time.

FAQs

Why do snickerdoodles need cream of tartar?

Cream of tartar adds a tangy flavor and helps create the signature soft and chewy texture of snickerdoodles by activating the baking soda for leavening.

Can snickerdoodle dough be made ahead of time?

Yes, snickerdoodle dough can be made ahead and stored in the refrigerator for up to 2 days. You can also freeze the dough balls for up to 3 months and bake directly from frozen.

How do you keep snickerdoodles soft?

To keep snickerdoodles soft, store them in an airtight container with a slice of bread or an apple slice. The moisture from the bread or apple helps maintain the cookies’ softness.

Can snickerdoodles be made without cream of tartar?

Yes, if cream of tartar isn’t available, substitute it with an equal amount of lemon juice or white vinegar. Alternatively, use baking powder instead of the combination of cream of tartar and baking soda.

Wrapping Up

Ina Garten’s Snickerdoodles are a delightful treat that combines classic flavors with a soft, chewy texture.

With their irresistible cinnamon-sugar coating and buttery flavor, they’re a must-try recipe for cookie lovers everywhere.

More Ina Garten Recipes

• Ina Garten Corn Casserole
• Ina Garten One Pot Mexican Rice Casserole
• Ina Garten Mexican Chicken Casserole
• Ina Garten Blintz Casserole

Print