Soft Snickerdoodles
These are my grandson, Brenden’s, favorite cookies. They are also the first cookies he ever helped me make when he was just a little guy!
Snickerdoodles are a classic cinnamon-sugar coated cookie.
PrintSoft Snickerdoodles
These are a classic cinnamon-sugar coated cookie.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 30 1x
- Category: Cookies
- Method: Oven
- Cuisine: American
Ingredients
Units
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Cinnamon Sugar
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Batter
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter (room temperature
- 1 1/3 cups granulated sugar
- 2 eggs (room temperature)
- 2 teaspoons pure vanilla extract
Instructions
- Heat oven to 375 degrees F. Line a large cookie sheet with parchment paper or silicone baking mats (always recommended for cookies). Set aside.
Topping
- Combine the granulated sugar and cinnamon together in a small bowl. Set aside
Batter
- Whisk the flour, cream of tartar, baking soda, cinnamon and salt together in a medium bowl.
- In a large bowl using a hand mixer beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes.
- Add the egg, egg yolk and vanilla extract. Beat on medium-high speed until combined, scraping down the sides and bottom of the bowl. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.
- Roll cookie dough into balls, about 1 1/2 tablespoons of cookie dough. Roll the dough balls in cinnamon-sugar topping. Place 3 inches apart on the baking sheet.
- Bake cookies for 10 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.
