Extra Soft Snickerdoodles
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
Servings Prep Time
24-30cookies 30minutes
Cook Time Passive Time
10minutes 0minutes
Servings Prep Time
24-30cookies 30minutes
Cook Time Passive Time
10minutes 0minutes
Ingredients
Dough
  • 3cups all purpose flour
  • 2teaspoons cream of tartar
  • 1teaspoon baking soda
  • 1 1/2teaspoons ground cinnamon
  • 1/2teaspoon salt(omit if using salted butter)
  • 1cup unsalted butter2 sticks, softened to room temperature
  • 1 1/3cup white granulated sugar
  • 1large eggroom temperature
  • 2teaspoons vanilla extract
Topping
  • 1/3cup white granulated sugar
  • 1 1/2teaspoons 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.
Recipe 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.