If you’ve got a sweet tooth like I do, you’re in for a treat with these Soft Snickerdoodle Cookies! I remember baking these with my son, Jake, when he was just five. We ended up with flour everywhere, but those cookies were worth every giggle and mess. This recipe is perfect for anyone looking for easy snacks that satisfy those dessert cravings without needing a ton of ingredients.
Table of Contents
Why You’ll Love It
- They’re soft and chewy with a delightful cinnamon sugar coating.
- You can whip them up in no time with simple pantry staples.
- They’re a hit with kids and adults alike, making them a must-try cookie recipe.
Pure Comfort
These cookies are pure comfort food. Their warm, sweet aroma fills the kitchen, making it feel like home. Plus, they’re the kind of treat that brings everyone together, whether it’s after school or a cozy family movie night.
What You Need
- 2 sticks 1 cup unsalted butter, softened – Can substitute with margarine.
- 300 g 1 ½ cups granulated sugar – Use brown sugar for a deeper flavor.
- 2 2 large eggs – Room temperature works best.
- 330 g 2 ¾ cups all-purpose flour – Sifted for lightness.
- 2 2 tsp cream of tartar – Gives the cookies their signature tang.
- 1 1 tsp baking soda – Ensure it’s fresh for the best rise.
- ½ ½ tsp salt – Balances the sweetness.
- 3 3 tbsp granulated sugar – For rolling the cookies.
- 1 1 tbsp ground cinnamon – Adjust to taste for extra spice.
Time to Cook
Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes | Difficulty: Easy | Make-Ahead: Yes, dough can be refrigerated for up to 3 days.
Steps to Make It
- Preheat your oven to 350 °F (175 °C). This step is crucial for getting those cookies perfectly baked. While the oven heats, you can start mixing your ingredients.
- In a large bowl, cream together the softened butter and 1 ½ cups of granulated sugar until the mixture is light and fluffy. You’ll notice it getting a pale color, which usually takes about 2-3 minutes. This is the base for your delicious cookies.
- Add the eggs, one at a time, mixing well after each addition. The mixture should be smooth and creamy. This helps bind everything together and gives your cookies that soft texture.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. You want to combine these dry ingredients well to avoid any clumps. This step ensures that your cookies rise evenly.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix; you want to keep that soft texture. The dough should be thick and slightly sticky.
- In a small bowl, mix together the 3 tablespoons of sugar and the cinnamon. This will be the delightful coating for your cookies.
- Scoop out tablespoon-sized balls of dough and roll them in the cinnamon sugar mixture until fully coated. Place them on a baking sheet lined with parchment paper, leaving some space between each ball.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. You’ll know they’re done when they’re puffed up and slightly cracked on top. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- Enjoy your Soft Snickerdoodle Cookies warm or at room temperature! They’re perfect for sharing—or keeping all to yourself!
Make It Perfect
- For an extra touch, sprinkle a little more cinnamon sugar on top right after baking.
- If the dough is too sticky, chill it in the fridge for about 30 minutes before rolling.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.
Mix It Up
- Add chocolate chips for a fun twist on the classic recipe.
- Try using pumpkin spice instead of cinnamon for a seasonal flavor.
Perfect Partners
- Pair these cookies with a glass of cold milk for a classic treat.
- Serve them alongside a scoop of vanilla ice cream for an indulgent dessert.
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FAQs
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 3 days before baking.
How should I store leftover cookies?
Store them in an airtight container at room temperature for up to a week.
Can I freeze the cookies?
Absolutely! Freeze them in a single layer, then transfer to a freezer bag for up to 3 months.
What can I substitute for cream of tartar?
You can use an equal amount of lemon juice or vinegar.
What makes snickerdoodles different from other cookies?
The cream of tartar gives them a unique flavor and chewy texture, plus the cinnamon sugar coating is a must!
Conclusion
These Soft Snickerdoodle Cookies are a delightful addition to your dessert repertoire. With their simple ingredients and easy preparation, they truly embody the essence of Sweet Tooth Easy Snacks. Give this must-try cookie recipe a shot, and watch them disappear in no time!
Soft Snickerdoodle Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350 °F (175 °C).
- In a large bowl, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition until the mixture is smooth and creamy.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined to keep the dough soft and slightly sticky.
- In a small bowl, mix together the 3 tablespoons sugar and ground cinnamon for the coating.
- Scoop tablespoon-sized balls of dough and roll them in the cinnamon sugar mixture until fully coated.
- Place the coated dough balls on a parchment-lined baking sheet, spacing them apart.
- Bake for 10-12 minutes until edges are lightly golden and cookies are puffy and slightly cracked on top.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
- Enjoy soft snickerdoodle cookies warm or at room temperature.