Soft Snickerdoodle Cookies are perfectly spiced, pillowy soft, and chewy. These no-nonsense, melt-in-your-mouth cookies are a classic that everyone should know how to make!
For the longest time, I thought a Snickerdoodle was just a simple sugar cookie rolled in cinnamon and sugar then baked.
Whereas they are similar, a classic Snickerdoodle has cream of tartar. In cookies, cream of tartar helps them to rise, helps them stay soft, and adds a hint of tang.
SOFT SNICKERDOODLE COOKIES
For Snickerdoodles, you want them to stay soft. Therefore, watch them closely and don’t overbake them. As well, you don’t want to flatten them out on the cookie sheet. Once you roll them into a ball, leave them that way when you place them in the hot oven.
I always use a spring-release scoop (ice cream scoop) to scoop cookies out. It’s much easier to get the same size this way. When they’re the same size they all cook in the same amount of time.
Also, only use one cookie sheet at a time in the oven. They’ll bake more evenly. Place it in the middle of the oven.
Furthermore, allow the cookie sheet to cool completely before placing the cookie dough balls on it to bake another batch.
You can refrigerate the dough in an airtight container for a week and cook only as many as you want each time. As well, you can freeze the dough in an airtight container for 3 months. When I freeze cookie dough, I like to scoop them into balls and freeze them on a flat surface. Once frozen, I transfer them to a freezer ziptop bag. This way they’re already in balls when I’m ready to cook them. You don’t have to thaw them before you cook them simply add two more minutes to the cooking time. If you do thaw them, I recommend thawing them in the refrigerator. Thaw them completely. Then bake as indicated in the recipe card.
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Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
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Soft Snickerdoodle Cookies
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- 2 and ¾ cups all-purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter at room temperature, unsalted
- 1 and ½ cups granulated sugar
- 2 large eggs at room temperature
- 1 and ½ teaspoon pure vanilla extract
For outside of cookies
- 3 tablespoon granulated sugar
- 1 tablespoon ground cinnamon
- Preheat the oven to 400°F. I recommend lining your cookie sheet with a silicone baking mat or parchment paper.
- In a bowl combine the flour, cream of tartar, baking soda, and salt.
- In the bowl of your electric mixer, add the butter and 1 and ½ cups granulated sugar. Beat until it's light in color and fluffy in texture. This will take 2-3 minutes.
- Add the eggs one at a time. Mix until combined after each egg. Scrape down the sides of the bowl, as needed. Add the vanilla extract and mix.
- Turn the mixer to low and add the dry ingredients. Mix until combined.
- In another small bowl (not the bowl with your cookie dough in it.) combine the remaining 3 tablespoons of sugar with 1 tablespoon of cinnamon.
- Using a 1 tablespoon-size spring-release scoop for accuracy, scoop dough into balls. Roll them in the cinnamon and sugar mixture then place them on your cookie sheet. They need to be about 2 inches apart to allow for spreading.
- Bake at 400°F for 6 to 8 minutes. You don't want them to turn brown.
- Remove cookies from the oven and allow them to sit untouched on the cookie sheet for 2 minutes. With a thin flat spatula, carefully transfer the cookies to a cooling rack.
- Serve warm or room temperature. Spread your favorite frosting between two cookies and make a dessert sandwich. Store in an airtight container on the countertop. They'll begin to dry out after 4 to 5 days.
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