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stack of snickerdoodles with cinnamon

Extra Soft Snickerdoodles


  • Author: Kathleen
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 24 cookies 1x

Description

Snickerdoodle cookies are a classic. Soft, chewy, slightly tangy, and coated in cinnamon sugar. This recipe requires no chilling so you can have snickerdoodles ready in 30 minutes.


Scale

Ingredients

Dough

  • 3 cups all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 1 1/3 cup white granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract

Topping

  • 1/3 cup white granulated sugar
  • 1 1/2 teaspoons ground cinnamon

Instructions

  1. Prep – Preheat the oven to 375° F. Line two baking sheets with parchment paper or a silicone liner.
  2. Dry Ingredients – In a medium bowl, whisk together the flour, cream of tartar, baking soda, 1 1/2 teaspoons of cinnamon, and salt.
  3. Cream Butter – 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.
  4. Add Dry Ingredients – Put the mixer on low speed and slowly add the flour mixture in 3 parts. The dough will be thick.
  5. Roll in Cinnamon Sugar – 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.
  6. Bake – 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.

Notes

Cookies can be kept in an airtight container at room temperature for 5 days. They remain soft, but sometimes I add a slice of bread to containers of cookies to really help them stay soft.

  • Category: Dessert, Cookies
  • Method: Oven
  • Cuisine: American

Keywords: snickerdoodles, snickerdoodle cookies, soft snickerdoodles

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