Description
These Soft, Puffy Snickerdoodles are classic cinnamon-sugar cookies that are delightfully tender and chewy with a lightly crisp exterior. Perfectly spiced and rolled in a cinnamon-sugar topping, they stay soft for days when stored properly. Whether for a cozy treat or holiday baking, these snickerdoodles are simple to make and irresistible.
Ingredients
Units
Scale
For the Cookie:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cream of tartar
- 1 cup unsalted butter, at room temperature
- 1 1/3 cups sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
For the Topping:
- 1/4 cup sugar
- 1 tablespoon plus 1 teaspoon ground cinnamon (or to taste)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cream of tartar until well combined. Set this mixture aside for later use.
- Cream Butter and Sugar: Using an electric mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes. Add the vanilla extract and mix until combined, scraping down the sides of the bowl to ensure even mixing.
- Add Eggs: Add the eggs one at a time, beating well after each addition for about 30 seconds total. Scrape down the sides of the bowl after adding each egg to incorporate all ingredients evenly.
- Combine Flour Mixture: Add the dry flour mixture to the wet ingredients in two additions. Mix just until blended after each addition, scraping down the sides of the bowl to ensure all ingredients are fully incorporated.
- Chill Dough: Refrigerate the cookie dough for at least 15 minutes to make it easier to handle. For best results and enhanced flavor, you may chill the dough up to 3 days.
- Prepare Oven and Topping: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small shallow bowl, combine the sugar and cinnamon to create the topping mixture.
- Shape and Coat Cookies: Take a tablespoon of dough and roll it into a ball. Then roll each ball in the cinnamon-sugar topping until coated thoroughly. Place the coated dough balls onto the prepared baking sheets spacing them about two inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 8 to 11 minutes, or until they are lightly colored and just firm to the touch. Avoid overbaking to retain their soft texture.
- Cool: Let the cookies cool on the baking sheet for one minute before transferring them to a wire rack to cool completely. Store in a tightly sealed container to maintain softness for several days.
Notes
- Refrigerating the dough longer enhances flavor and makes the dough easier to handle.
- Use room temperature butter for best creaming results.
- Cookies can be stored in a sealed container at room temperature for up to 4 days and remain soft.
- The cinnamon-sugar topping amount can be adjusted to taste.
- Do not overbake to keep cookies soft and chewy inside.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
