PERFECT SOFT SNICKERDOODLES RECIPE

Imagine biting into a cookie that’s both tangy and sweet, with a soft, chewy center and perfectly crisp edges, all coated in a warm blanket of cinnamon sugar. That’s the magic of homemade Snickerdoodles! This recipe guarantees the softest, most flavorful Snickerdoodles you’ve ever tasted, and I’m here to guide you every step of the way so you can bake up a batch of pure cookie bliss.

Ingredients

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt

For the Cinnamon-Sugar Coating:

• 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon

Let’s Talk Snickerdoodle Secrets

Okay, before we jump into the step-by-step, let’s chat about a few things that will make your Snickerdoodles truly outstanding. I want you to feel confident and ready to tackle this recipe like a pro! We all know the joy of baking Sugar Cookie Bars, but perfecting the Snickerdoodle elevates the experience.

The Cream of Tartar Conundrum

You might be wondering, “Why cream of tartar?” This is the secret ingredient that gives Snickerdoodles their signature tang and chewy texture. Don’t skip it! If you absolutely must, you *could* substitute it with 1 teaspoon of lemon juice or white vinegar, but the flavor will be slightly different. Trust me, it’s worth keeping cream of tartar in your pantry.

Soft Butter is Key

When I say softened butter, I mean *softened*, not melted! The butter should be soft enough that you can easily press a fingerprint into it, but it should still hold its shape. This is crucial for creaming the butter and sugar together properly, which is the foundation of a tender cookie. I know it can be tricky to wait for it to soften, but trust me, it makes all the difference! If you’re in a rush, you can try grating cold butter with a cheese grater.

Don’t Overmix!

Overmixing develops the gluten in the flour, which can lead to tough cookies. Mix the dry ingredients into the wet ingredients until *just* combined. A few streaks of flour are okay! It’s better to undermix slightly than to overmix.

Step-by-Step Instructions

Get Started!

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a small bowl, combine the 2 tablespoons of sugar and 2 teaspoons of cinnamon for the coating. Set aside.

Cream Together the Butter and Sugar

1. In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer.

Add the Eggs and Vanilla

1. Beat in the eggs one at a time, then stir in the vanilla extract.

Combine the Dry Ingredients

1. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.

Combine Wet and Dry

1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!

Shape and Coat the Cookies

1. Roll the dough into 1-inch balls.
2. Roll each ball in the cinnamon-sugar mixture, coating it completely.

Bake!

1. Place the coated cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
2. Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set. They should still be slightly soft.

Cool and Enjoy

1. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
2. Enjoy your warm, soft, and delicious Snickerdoodles!

Troubleshooting Your Snickerdoodles

Even with the best recipe, sometimes things don’t go exactly as planned. Here are a few common Snickerdoodle problems and how to fix them:

Flat Cookies

Flat cookies are usually caused by one of two things: too much butter or not enough flour. Make sure you’re measuring your ingredients accurately! Also, softened butter that’s too warm can contribute to flat cookies. If your butter is too soft, try chilling the dough for 30 minutes before baking. You might also find that the same issue pops up when baking Cinnamon Roll Cookie Magic, but this recipe is specifically designed to prevent this.

Tough Cookies

Tough cookies are usually the result of overmixing the dough. Remember, mix until just combined! Overbaking can also lead to tough cookies, so keep a close eye on them while they’re in the oven.

Pale Cookies

If your cookies are pale and not browning, it could be due to your oven temperature. Make sure your oven is properly calibrated. You can also try baking the cookies on a lower rack in the oven.

Variations to Spice Things Up

While classic Snickerdoodles are amazing, there are tons of fun ways to customize them! If you’re feeling adventurous, consider trying these variations:

Chocolate Chip Snickerdoodles

Add 1/2 cup of chocolate chips to the dough for a chocolatey twist. I bet you’d also enjoy the taste of Pumpkin S’mores Cookie Perfection if you like chocolate and cookies.

Pumpkin Spice Snickerdoodles

Add 1 teaspoon of pumpkin pie spice to the dough and coating for a fall-inspired treat. I’ve heard people also enjoy Pumpkin Snickerdoodles, so you might find some value in that recipe too.

Brown Butter Snickerdoodles

Brown the butter before creaming it with the sugar for a nutty, caramelized flavor. This is an extra step, but the flavor is incredible!

Storage Tips

To keep your Snickerdoodles fresh, store them in an airtight container at room temperature. They’ll stay soft and delicious for up to 3 days. You can also freeze the baked cookies for up to 2 months. Just thaw them at room temperature before enjoying.

Why I Love Snickerdoodles

For me, Snickerdoodles are more than just cookies; they’re a symbol of warmth, comfort, and happy memories. There’s something so special about the combination of cinnamon, sugar, and that signature tang. Plus, they’re incredibly easy to make, which makes them perfect for baking with kids or for a quick and satisfying dessert. They are just as easy as making Cinnamon Roll Cookie Magic, which makes baking them a breeze.

So, go ahead and bake up a batch of these perfect soft Snickerdoodles. Share them with your loved ones, and enjoy the simple pleasure of a homemade treat. Happy baking!

Lady Maria

Perfect Soft Snickerdoodles

These Snickerdoodles are the softest and most flavorful you’ll ever taste, with a tangy-sweet flavor and a warm cinnamon-sugar coating. This recipe provides a step-by-step guide to help you bake a batch of pure cookie bliss, perfect for sharing and enjoying the simple pleasure of a homemade treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon

Equipment

• Baking sheets
• parchment paper
• small bowl
• Large bowl
• electric mixer
• whisk
• measuring cups and spoons
• 1-inch cookie scoop or spoon
• wire rack

Method

 

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a small bowl, combine the 2 tablespoons of sugar and 2 teaspoons of cinnamon for the coating. Set aside.
3. In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy (3-5 minutes with an electric mixer).
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
7. Roll the dough into 1-inch balls.
8. Roll each ball in the cinnamon-sugar mixture, coating it completely.
9. Place the coated cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
10. Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set (slightly soft).
11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
12. Enjoy your warm, soft, and delicious Snickerdoodles!

Notes

For flat cookies, ensure accurate ingredient measurements and avoid using butter that is too soft. If the butter is too soft, chill the dough for 30 minutes before baking. For tough cookies, avoid overmixing the dough and overbaking. For pale cookies, ensure your oven is properly calibrated or bake on a lower rack. Store Snickerdoodles in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Variations include Chocolate Chip Snickerdoodles (add 1/2 cup chocolate chips), Pumpkin Spice Snickerdoodles (add 1 teaspoon pumpkin pie spice to the dough and coating), and Brown Butter Snickerdoodles (brown the butter before creaming).