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Soft and Easy Snickerdoodle Cookies Recipe at Home

Soft and Easy Snickerdoodle Cookies Recipe at Home

Soft and Easy Snickerdoodle Cookies Recipe at Home

Soft and Easy Snickerdoodle Cookies with incredibly crunchy, golden edges and buttered centers makes these Cinnamon Sugar Cookies the best!

If you’re looking for a memorable Snickerdoodle cookie recipe that really melts in your mouth, this is it. The softest Snickerdoodles you will ever enjoy eating 2 or 6 or dipping/craving in a slow cooker’s glass of hot chocolate because they are so incredibly addicted.

Forget flat or hard cookies with our snickerdoodle cookie recipe!

Perfect snickerdoodles

Our snickerdoodle cookie recipe ticks all the right boxes:

  • Full of butter and holiday joy.
  • Soft, melt-in-your-mouth centers.
  • A classic tang from the cream of tartar.
  • Slightly crisp outer edge to give you a slightly crispy crunch.
  • Each cookie is a soft pillow wrapped in cinnamon sugar love.

Ensuring that your snickerdoodles are a slightly less baked guarantee of soft, buttered cookies. We found the perfect baking time in our oven at 10 minutes.

For crispy cookie fans, bake them for a while (about 2-3 minutes more).

Why is a snickerdoodle called a snickerdoodle?

The Snickerdoodles date from almost years and is believed to be of Dutch / German origin. According to food historians, snickerdoodle cookies from the German word Schneck Nold translated as ‘snail dumplings’.

Soft and Easy Snickerdoodle Cookies Recipe

Interesting, eh?

Tips for making the best little cookie:

  1. Use all the butter without any crunch: Cream your butter and sugar together to work the air in the cookie butter for 5 minutes and create a smooth texture.
  2. Fold in dry ingredients: Do not marinate your dough at this point. Fold until combined.
  3. Cream of Tartar: Makes signature tongs and is known for the Soft / Choice Center snickerdoodles.
  4. Brown sugar: Makes that chewing center much softer.
  5. Sprinkle with extra cinnamon/sugar: Because, well, why not?
  6. Arrange the cookies at least 3-inches apart: they spread and you don’t want to merge the three cookies into one. Wait.
  7. For thick cookies: Spoon the dough (I use a cookie dough scoop) directly from the spoon onto your baking sheet. Do not roll them into perfectly round balls. You want more instead of broad cookie dough balls so they bake thick.
  8. For flatter cookies: Make a small indent in the center of each cookie ball so that they lightly press before baking to make them slightly supple.
  9. Let them cool for at least 15 minutes before transferring: Why? Because they are super soft and if you are piping them hot/hot then you can try moving them.

What is archery like?

The cream of tartar makes snickerdoodles distinctive and different from regular cinnamon-coated sugar cookies. The acid in the cream of tartar gives the snickerdoodles a distinct flavor while preventing the sugar from crystallizing in cookies.
That being said, you can replace it with baking soda, if you need to. Just add 1/4 teaspoon white vinegar or lemon juice to get that slight touch.

Soft SNICKERDOODLE Cookie Recipe

Soft and Easy Snickerdoodle Cookies Recipe
A Soft Snickerdoodle Cookie Recipe with incredibly crisp, golden edges and soft, buttered centers makes these Cinnamon Sugar Cookies the best!
  • Preparation: 20 minutes
  • Cook: 10 minutes
  • RESTING TIME: 30 minutes
  • works: 24 Cookies

Material to make Soft and Easy Snickerdoodle Cookies

Daisy Dukes:
  • 1 cup unsalted butter, softened to room temperature
  • 1 1/4 cup white granulated sugar
  • 2 tablespoons light brown sugar, packaged
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 3/4 cups flour (all-purpose or plain)
  • 1 tablespoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • Cinnamon Sugar:
  • 5 tablespoons white granulated sugar
  • 2 tablespoons ground cinnamon
Instruction
  1. Preheat the oven to 350 ° F (175 ° C).
  2. In a large mixing bowl, whisk the butter and sugar (s) until light and fluffy (about 5 minutes), scrape the sides of the bowl. Beat in eggs and vanilla for another 2 minutes until well incorporated.
  3. Fold in the flour, add tartar cream, baking soda, and salt.
  4. In a separate small bowl, combine sugar and cinnamon.
  5. Cover the dough and refrigerate for about 30 minutes (if time allows).
  6. Roll the cookies dough into balls (about 1 1/2 tbsp. Flour per cookie). Roll in cinnamon/sugar mixture and coat evenly.
  7. Arrange cookies at least 3-inches apart on the prepared baking sheet. Sprinkle a little extra cinnamon/sugar to cover the cookies completely.
  8. For thick cookies: Spoon the dough (use cookie dough scoop) directly from the spoon onto your baking sheet.
  9. Do not roll them into perfectly round balls.
  10. You want more instead of broad cookie dough balls so they bake thick.
  11. For thin cookies: Press them slightly in the center of each cookie ball and flatten them slightly before baking.
  12. Bake for 10–11 minutes or until the edges are golden.
Allow cooling for about 10–15 minutes on a baking sheet before transferring to a wire rack to cool completely.
Notes
  • Cookies are kept fresh in the airtight container at room temperature for 5-6 days.
Nutrition Calories: 182 kcal. Carbohydrate: 26 grams | Protein: 2 grams. Fat: 8 grams | Saturated Fat: 5 grams | Fiber: 1 gram | Sugar: 14 grams | Calcium: 14 mg | Iron: 1 mg

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