You catch the smell through the steam vent and suddenly you are starving. It's that warm, sweet cinnamon scent that kinda sneaks up on you and grabs your attention. You remember last time you made these, how the whole kitchen felt cozy like a hug.
Y'all, nothing beats that tender pull of a freshly cooked snickerdoodle fresh outta the pressure cooker. You notice the sugar crystals sparkle as you bite in, just a little crunch before the softness melts in your mouth. You feel a little dash of cinnamon warmth that lingers – that's the broth depth you get from the cinnamon sugar coating.
As the steam lets out with a slow release, you can't help but feel proud that you just whipped up these dang good cookies in a fraction of the time. This pressure cooker method turns a classic snack into a quick, dreamy treat y'all gonna love.
Why This Recipe Works Every Single Time
- Butter is softened till it's just right, not melted or cold, for perfect creaminess.
- Cream of tartar adds that signature snickerdoodle tang without overpowering.
- The balance between baking soda and salt gives a nice lift and flavor boost.
- Rolling dough balls in cinnamon sugar adds that crusty edge with a cinnamon kick.
- Using a natural release helps keep cookies tender and prevents them from drying out.
- Mixing just till combined stops overworking the dough for a soft texture.
- The sealing ring on your pressure cooker keeps moisture in good, so cookies stay moist and fluffy.
What Goes Into the Pot Today
- 1 cup Unsalted Butter softened till easy to spread.
- 1 ½ cups Sugar for sweetness and that good chewiness.
- 2 large Eggs that bind everything together.
- 2 teaspoons Vanilla to add a rich aroma.
- 2 ¾ cups Flour for the dough’s structure.
- 1 ½ teaspoons Cream of Tartar for the classic snickerdoodle tang (you can tone it down to 1 teaspoon if you want it less tangy).
- ½ teaspoon Baking Soda to help the cookies rise just right.
- ¾ teaspoon Salt to round out the flavors.
- ¼ cup Sugar mixed with 1 ½ tablespoons Cinnamon to roll the cookie dough balls in.
- A good pinch of patience while your pressure cooker does its thing.
How It All Comes Together Step by Step
Get your oven ready by preheating to 3756F and line your baking sheets with parchment paper. This is gonna keep your cookies from sticking and make cleanup easy breezy.
In a big bowl, cream together the softened butter and 1 ½ cups sugar. You wanna beat it till it?s light and fluffy ? that?s gonna give your cookies a great texture.
Now, add the eggs one at a time. Mix well after each addition so everything blends perfectly before you add the next egg. Then stir in the vanilla. You gotta make sure that vanilla is evenly spread for that great flavor.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. This combo is what gives snickerdoodles their unique texture and taste.
Gradually add the dry ingredients to the wet. Mix just until combined. You don?t wanna overwork the dough because that will make your cookies tough and dry, no good.
Now, mix the ¼ cup sugar with 1 ½ tablespoons cinnamon in a small bowl. This is the coating that gives snickerdoodles their signature flavor and that lovely crunch.
Scoop out tablespoon-sized dough balls and roll each one in the cinnamon sugar. Make sure they're fully coated, it works real good for that nice edge.
Place those balls about 2 inches apart on your lined baking sheet. Pop them in the oven and bake for about 8 to 10 minutes. You want the edges to be set but centers still a little underbaked. Pull 'em out and let cool on the baking sheet for 2 minutes before moving to a rack. Watch the natural release from your oven smell waft through the air as they cool.
Valve Hacks You Need to Know
- If you want a little extra chew, try releasing the pressure slow release instead of quick. It helps keep that tender pull.
- Make sure your sealing ring is clean and in good shape before you start. A tight seal means steady pressure and even cooking every time.
- Use a silicone sling or rag to easily lift your baking sheet in and out of the pressure cooker without burning your fingers.
What It Tastes Like Fresh From the Pot
Right when you bite, you get this tender pull that feels kinda like a soft hug for your tastebuds. The cinnamon sugar on the outside gives a tiny crispness that shatters just right.
The inside is delightfully soft and a little chewy, like it?s still warm with some broth depth from the cinnamon and vanilla blending together.
You notice the sweet tang from the cream of tartar balancing out the sugar. It?s subtle but makes all the difference in making your cookie taste fresh and full of character.
It?s dang hard not to eat these right away, but the quick cool down lets the flavors settle so you get that ideal bite every single time.
Making It Last All Week Long
If you wanna keep these snickerdoodles fresh for a few days, store them in an airtight container at room temp. They stay soft and chewy, no problem.
For longer keeping, toss them in the fridge inside a sealed container. It helps preserve the tender pull but they might firm up slightly.
To keep ?em for weeks, freeze the cookies in a zip-top bag or container. When you want a treat, just let ?em thaw at room temperature and you?re back to delicious snickerdoodles again.
Your Most Asked Questions Answered
- Q: Can I skip cream of tartar?
You can, but it?s change the texture and taste a bit. It gives that signature snickerdoodle tang and helps with the tender pull. - Q: Why do the cookies bake better in a pressure cooker?
The pressure cooker keeps steam and heat tight in, so cookies bake evenly with nice moisture retention thanks to that sealing ring. - Q: What if my dough is too sticky?
Add a little more flour, one tablespoon at a time. Sticky dough is hard to roll and can spread too much. - Q: Can I use melted butter instead of softened butter?
Softened butter is best here. Melted can change the texture and might make the dough too runny. - Q: How do I know when cookies are done?
You want edges set and centers just a bit underbaked. They?ll firm up as they cool, and that tender pull stays perfect. - Q: Should I grease the baking sheets?
Using parchment paper is easier and works real nice. Greasing can make cookies spread more and lose that shape and texture.
Related Recipes to Try
Looking to expand your baking skills? Try our Classic Crockpot Pierogi Casserole with Kielbasa for a comforting slow cooker meal, or mix sweet and savory with our Easy Marinated Cheese Appetizer with Salami & Green Olives. For a fun snack, check out the playful Coyote Droppings Caramelized Cheetos Recipe.
The Best Snickerdoodle Cookie Recipe
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet Lined with parchment paper
Ingredients
Main ingredients
- 1 cup Unsalted Butter softened
- 1 ½ cups Sugar
- 2 Eggs large
- 2 teaspoons Vanilla extract
- 2 ¾ cups Flour all-purpose
- 1 ½ teaspoons Cream of Tartar
- ½ teaspoon Baking Soda
- ¾ teaspoon Salt
- ¼ cup Sugar for cinnamon-sugar mixture
- 1 ½ tablespoons Cinnamon for cinnamon-sugar mixture
Instructions
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Cream together softened butter and 1 ½ cups sugar until light and fluffy.
- Add eggs one at a time, mixing well after each, then stir in vanilla.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually mix dry ingredients into wet until just combined. Do not overmix.
- In a small bowl, mix ¼ cup sugar with 1 ½ tablespoons cinnamon.
- Scoop out tablespoon-sized dough balls and roll them in the cinnamon sugar mixture.
- Place coated dough balls 2 inches apart on lined baking sheets.
- Bake for 8 to 10 minutes, until edges are set but centers remain soft.
- Cool on baking sheet for 2 minutes before transferring to a wire rack.
