Extra Soft Snickerdoodles
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…).