December is here which means a key component of my diet is Christmas cookies. A couple of days before Christmas, my mom and I have a tradition of baking batches and batches of holiday cookies to eat and share. But, I don’t wait until the 23rd to get started :). I love baking up holiday cookies all December long. Although I make these Extra Soft Snickerdoodles year round, they are a perfect addition to your holiday cookie platter. The cookies turn out nice and soft and thick with a sweet cinnamon-sugar coating, they are sure to be a crowd favorite!
We start by mixing up a basic cookie dough. First we cream our butter and sugar and then add an egg and vanilla. We then slowly mix in our dry ingredients. Because of our flour to butter ratio, the dough will be THICK. This is what helps our Snickerdoodle Cookies remain so soft and puffy. Not to mention, the sturdy, thick dough means no chilling required! Hello, time saver.
What really sets a Snickerdoodle apart from the rest is the cinnamon sugar coating. After mixing up our dough, we roll into balls (about 1 1/2 tablespoons worth of dough) and then roll the balls into our cinnamon-sugar mixture. Then into the oven they go! While baking the Snickerdoodles get very puffy, so when we remove them from the oven it’s best to flatten just slightly with a spoon to give them a more “cookie” shape.
After cooling on the baking sheet for about 10 minutes, transfer the Snickerdoodles to a wire rack to cool completely. The best thing about these Soft Snickerdoodles? Because of their thick and soft texture, they keep WONDERFULLY! Days after baking they’ll still be nice and soft (if they last that long…).
These Extra Soft Snickerdoodles are simple to mix up and require no chilling! Just make the dough, roll the dough balls in cinnamon sugar, and bake. Super soft, thick, and puffy they keep for days. Recipe at KathleensCravings.com
- 3 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt ((omit if using salted butter))
- 1 cup unsalted butter (2 sticks, softened to room temperature)
- 1 1/3 cup white granulated sugar
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- 1/3 cup white granulated sugar
- 1 1/2 teaspoons ground cinnamon
- Preheat the oven to 375° F. Line two baking sheets with parchment paper or a silicone liner.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, 1 1/2 teaspoons of cinnamon, and salt.
- In a large bowl using a hand mixer or bowl of a standard mixer fitted with the paddle attachment, beat the softened butter and 1 1/3 cups sugar. Beat on high speed until creamy, about 2 minutes. Add the vanilla extract and egg and beat on medium-high until well combined. Don’t forget to scrape down the sides of the bowl to make sure everything is mixed well.
- Put the mixer on low speed and slowly add the flour mixture in 3 parts. The dough will be thick.
- For the Topping – In a small bowl mix together the 1/3 cup sugar and 1 1/2 teaspoons of cinnamon.
- Roll the dough into balls. About 1 1/2 tablespoons of dough each. Roll each ball in the cinnamon sugar topping and arrange the balls a couple of inches apart on your lined baking sheets.
- Bake the cookies in the preheated oven for 10-11 minutes. The cookies will be soft and puffy. Remove from oven and while they are still warm, flatten slightly with the back of a spoon or measuring scoop. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Cookies can be kept in an airtight container at room temperature for 5-7 days. They remain soft over time, but sometimes I add a slice of bread to containers of cookies to really help them stay soft.
- Category: Dessert
- Cuisine: American