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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 #holidaycookies #christmascookies

Extra Soft Snickerdoodles


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

Description

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


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 ((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

Topping

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

Instructions

  1. Preheat the oven to 375° F. Line two baking sheets with parchment paper or a silicone liner.
  2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, 1 1/2 teaspoons of cinnamon, and salt.
  3. 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. Put the mixer on low speed and slowly add the flour mixture in 3 parts. The dough will be thick.
  5. For the Topping – In a small bowl mix together the 1/3 cup sugar and 1 1/2 teaspoons of cinnamon.
  6. 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.
  7. 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 5-7 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
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