Soft Snickerdoodle Cookies
introduction
Soft Snickerdoodle Cookies are warm, tender, and cinnamon-sugary. They are easy to make and taste like a hug in a cookie. If you like soft cookies, you may also enjoy the texture of soft and chewy chocolate chip cookies for another simple treat.
why make this recipe
Make this recipe when you want a soft, simple cookie that uses common ingredients. The cookies bake fast and please kids and adults. The cinnamon-sugar outside gives a bright, warm flavor.
how to make Soft Snickerdoodle Cookies
Follow these clear steps. Read through the full directions before you start. For another soft cookie method, see soft batch chocolate chip cookies to compare tips.
Ingredients :
- 1 cup salted butter, softened
- 1 1/3 cups granulated sugar
- 1/3 cup packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons cream of tartar
- 1/3 cup granulated sugar (for rolling)
- 1 1/2 tablespoons ground cinnamon (for rolling)
Directions :
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- In a large bowl, beat the softened butter until smooth and creamy.
- Add the granulated and brown sugars; beat until light and fluffy.
- Add eggs one at a time, mixing in vanilla until combined.
- In a separate bowl, whisk together flour, baking soda, kosher salt, and cream of tartar.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Shape dough into 1½ to 2 inch balls and roll in a mixture of 1/3 cup sugar and 1½ tablespoons cinnamon.
- Place on prepared baking sheets, allowing space for spreading.
- Bake for 9 to 11 minutes, until edges are set and centers are slightly glossy.
- Gently nudge the cookie edges toward the center immediately upon removal from the oven for a taller, chewier cookie.
- Cool on baking sheet for several minutes before transferring to a wire rack to cool completely.
how to serve Soft Snickerdoodle Cookies
Serve them warm or at room temperature. They pair well with milk, coffee, or tea. Put a few on a plate for guests or pack them in a lunch box.
how to store Soft Snickerdoodle Cookies
Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed bag for up to 2 months. Thaw at room temperature before serving.
tips to make Soft Snickerdoodle Cookies
- Use room temperature eggs and softened butter so they mix well.
- Do not overmix the dough. Mix until just combined.
- Roll the balls well in the cinnamon-sugar so the coating is even.
- Watch baking time closely for soft centers. Remove at 9–11 minutes.
- Nudging the edges toward the center right after baking makes them taller and chewier.
variation (if any)
- Add a bit of ground nutmeg to the roll mix for a warm twist.
- For larger cookies, make bigger dough balls and increase bake time slightly.
- Try half brown sugar and half white sugar for a deeper flavor.
FAQs
Q: Can I use unsalted butter?
A: Yes. If you use unsalted butter, add 1/4 teaspoon extra salt to the dough.
Q: Why do snickerdoodles use cream of tartar?
A: Cream of tartar gives a slight tang and helps the cookies stay soft and chewy.
Q: Can I refrigerate the dough?
A: Yes. Chill the dough for up to 24 hours. Cold dough may spread less and yield thicker cookies.
Q: Can I make the cinnamon-sugar ahead of time?
A: Yes. Mix the sugar and cinnamon and keep in a sealed container until ready to use.
Soft Snickerdoodle Cookies
Ingredients
Method
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- In a large bowl, beat the softened butter until smooth and creamy.
- Add the granulated and brown sugars; beat until light and fluffy.
- Add eggs one at a time, mixing in vanilla until combined.
- In a separate bowl, whisk together flour, baking soda, kosher salt, and cream of tartar.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Shape dough into 1½ to 2 inch balls and roll in a mixture of 1/3 cup sugar and 1½ tablespoons cinnamon.
- Place on prepared baking sheets, allowing space for spreading.
- Bake for 9 to 11 minutes, until edges are set and centers are slightly glossy.
- Gently nudge the cookie edges toward the center immediately upon removal from the oven for a taller, chewier cookie.
- Cool on baking sheet for several minutes before transferring to a wire rack to cool completely.
