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Snickerdoodle cookies are often overlooked, and I don’t think they should be. Typically people list their favorite cookies as chocolate chip or frosted sugar cookies. But I can say these snickerdoodles can stand up to those cookies without a problem. A soft, thick, slightly crispy edge has all the hallmarks of a great cookie. And then you add in a dipping in sugar and cinnamon?
- Make sure you are using fresh baking soda. Without it you’ll be losing the thickness which directly translates to the softness.
- Don’t over mix the dough. Once the flour is added you are just trying to combine the ingredients until you don’t see any flour. Over mixing will also lead to a less soft cookie.
- Don’t skip or shorten the creaming step. This is where you’ll incorporate more lift and air in the dough so don’t shorten the creaming step. It should really be light and airy at this step before you add more ingredients.
Ingredients
Cookie Dough
1 cup unsalted butter softened
1 1/2 cups granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 3/4 cups all purpose flour
1 1/2 teaspoon cream of tartar
1 teaspoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon salt
Cinnamon Sugar Coating
1/4 cup granulated sugar
1 tablespoon cinnamon
Instructions
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Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats and set aside.
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Cream the butter in a large bowl. Add the sugar and cream together with the butter until creamy and smooth using either a stand mixer or hand mixer. Let it cream for about 3-5 minutes.
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Add the eggs and vanilla and beat on medium high speed until thoroughly combined, about 2 to 3 minutes, scraping down the sides of the bowl as needed.
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Gradually add the cream of tartar, baking soda, baking powder and salt to the creamed mixture mixing on low speed, just until combined.
- Add in the flour in one step and mix until no flour is visible, but don't over mix.
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For the Cinnamon Sugar coating: Combine cinnamon and sugar in a bowl or on a small plate.
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Make golf ball sized dough balls and then roll the balls in the sugar and cinnamon and place on your cookie sheet.
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Bake snickerdoodle cookies for 12 to 14 minutes or until edges or lightly golden brown. The cookies should still look a little "wet".
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Remove after baking and let cool on a rack for about 5 minutes.
- Store in air tight containers or zip top bags to keep them soft for a few days.
Cinnamon
Did You Make This Recipe?
Tag me on Instagram at @NateCooksBlog.
Let me know how it turned out!
