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Tariq’s 15 Perfect Soft Snickerdoodle Cookies

Soft Snickerdoodle Cookies
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Enjoy soft, chewy snickerdoodle cookies with a delightful cinnamon-sugar coating. These bakery-style cookies are perfect for any occasion.

Ingredients

Scale
  • 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
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For Rolling:
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small bowl, combine the 1/4 cup granulated sugar and 1 teaspoon cinnamon for rolling.
  7. Roll spoonfuls of cookie dough into balls. Then, roll each ball in the cinnamon-sugar mixture until well coated.
  8. Place the dough balls onto the prepared baking sheets, about 2 inches apart.
  9. Bake for 9-12 minutes, or until the edges are lightly golden and the centers are still soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra soft cookies, slightly underbake them.
  • You can add a pinch of nutmeg to the cinnamon-sugar coating for an extra spice note.
  • Store cooled cookies in an airtight container at room temperature.

Nutrition

Find it online: https://savoryskies.com/soft-snickerdoodle-cookies/