Soft Snickerdoodles
This classic snickerdoodle recipe is quick to throw together and oh so delicious. This no chill recipe includes extra cinnamon in the rolling sugar to add additional spice, and bakes with a soft and buttery interior texture.
Ingredients
- 13.8 oz all purpose flour (3.25 cups measured correctly) see notes. ***You may want to only use 3 cups if you live in a dry climate.
- 1 tsp baking soda
- 1/2 tsp salt
- 1¾ tsp cream of tartar
- 8 oz just softened unsalted butter (1 cup) *If using salted butter, do not add the 1/2 tsp salt)
- 7 oz granulated sugar 1 cup
- 3.5 oz brown sugar 1/2 cup
- 2 eggs plus 1 yolk
- 2 tsp vanilla extract
Cinnamon Sugar for Rolling
- 1½ tbsp cinnamon
- 2½ tbsp granulated sugar
Instructions
- Preheat oven to 350° Fahrenheit, and line 2-3 baking sheets with silicone mats or parchment paper.
- In a medium sized bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
- Cream the butter, brown sugar, and granulated sugar together in a large sized bowl using an electric mixer until well combined, but not super light and fluffy.
- Mix in the eggs, the yolk, and the vanilla, and beat until incorporated. Scrape down the bowl as needed.
- With the mixer on a low speed, slowly add in the flour mixture, and allow dough to come together until no dry ingredient streaks are remaining.
- Mix together the cinnamon and granulated sugar for rolling in a small bowl.
- Using a 2.4oz size cookie scoop, scoop dough and drop directly into the cinnamon sugar mixture.
- Gently roll the dough ball around until thoroughly coated. (Save the extra cinnamon sugar after all dough has been scooped and coated)
- Place on tray with no more than 6 cookies per tray. Reshape the balls gently to make them round.
- Bake each tray for 12-15 minutes rotating halfway through, or until the edges of the cookie are set and the centers are no longer super doughy and raw.
- When cookies are fresh out of the oven, use a circle cookie cutter or bowl that's just slightly larger than the cookie, and move it around in a circular motion to scoot the cookies into perfect circles. (Optional)
- Optional: Sprinkle on additional cinnamon sugar on to the cookies after they're out of the oven.
- Enjoy!
Notes
Ensuring you have the proper amount of flour is crucial to getting the closest results. The best method to measure flour is by weight. If you do not have a kitchen scale, fluff the flour in whatever container it's in using a fork, and then spoon it into your measuring cups. This will help avoid the flour being too compact creating too dense of a cookie.
Tried this recipe?Let us know how it was!