These snickerdoodles give chocolate chip cookies a run for their money.
Super soft and coated with cinnamon sugar, these are the best snickerdoodles I’ve ever made and had the pleasure of eating. While thin and crisp snickerdoodles aren’t bad, this recipe only bakes for 10 minutes resulting in a thick, fluffy, and moist cookie. And they only take about 20 minutes to put together, no dough chilling required!
Love cinnamon sugar? Give these Homemade Cinnamon Rolls a try.
A few notes:
- Cream of Tartar: The addition of cream of tartar to the cookie dough is what sets snickerdoodles apart from other sugar cookies. It adds a bit of tang to their flavor and helps stabilize the cookie ensuring a light pillowy texture.
- Use up the cinnamon sugar coating: This recipe makes more cinnamon sugar coating than you need. Don’t let it go to waste and sprinkle the extras over the dough balls before popping them in the oven to bake.
- Don’t over bake: In case it hasn’t come across in this recipe yes, these cookies are supposed to be *soft* and *fluffy.* They only need to bake for about 10 minutes, just enough time to puff up and the exterior to set, so *do not* be tempted to let them bake for longer.
Super Soft Snickerdoodles
Light, fluffy, and coated in cinnamon sugar, these snickerdoodles are one of my favorite cookies. They come together in just about 30 minutes and will assuredly put a smile on the faces of your friends and family when shared!
Equipment
- Stand or hand mixer
Ingredients
The Dough
- 3 Cups Flour
- 2 tsp Cream of tartar
- 1 tsp Baking soda
- 1½ tsp Cinnamon
- ½ tsp Salt
- 1 Cup Unsalted butter room temperature
- 1⅓ Cup Sugar
- 1 egg + 1 egg yolk room temperature
- 2 tsp Vanilla
The Cinnamon Sugar Coating
- ⅓ Cup Sugar
- 1 tsp Cinnamon
Instructions
- Preheat the oven to 375℉ and line two cookie sheets with parchment paper.
- Make the cinnamon sugar coating by mixing together the cinnamon and sugar in a small bowl. Set aside.⅓ Cup Sugar, 1 tsp Cinnamon
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Set aside.3 Cups Flour, 2 tsp Cream of tartar, 1 tsp Baking soda, 1½ tsp Cinnamon, ½ tsp Salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on high speed until light and fluffy, about 2 minutes.1 Cup Unsalted butter, 1⅓ Cup Sugar
- Add the egg, egg yolk, and vanilla. Beat on medium high speed until well combined and the texture resembles cake batter. Scrape down the sides of the bowl as needed.1 egg + 1 egg yolk, 2 tsp Vanilla
- With the mixer on low, slowly add the dry ingredients, ⅓ at a time, letting the flour incorporate before adding the next third. You're basically just trying to not have the flour poof out all over everything so just slowly adding a little at a time also works. Once fully combined, the dough will be very thick.
- Roll the dough into balls, about 1 inch in size. Then roll the balls in the cinnamon sugar coating. There will likely be extra coating so sprinkle a little extra on top of each dough ball.
- Bake the cookies for 10 minutes, until the cookies are puffed but set. They will still be quite soft.
- Allow the cookies to cool on the baking sheet for about 10 more minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 7 days.
Notes
- Cream of Tartar: The addition of cream of tartar to the cookie dough is what sets snickerdoodles apart from other sugar cookies. It adds a bit of tang to their flavor and helps stabilize the cookie ensuring a light pillowy texture.
- Use up the cinnamon sugar coating: This recipe makes more cinnamon sugar coating than you need. Don’t let it go to waste and sprinkle the extras over the dough balls before popping them in the oven to bake.
- Don’t over bake: In case it hasn’t come across in this recipe yes, these cookies are supposed to be *soft* and *fluffy.* They only need to bake for about 10 minutes, just enough time to puff up and the exterior to set, so *do not* be tempted to let them bake for longer.
