Soft Snickerdoodle Cookies Recipe
These soft snickerdoodle cookies are perfectly chewy with a cinnamon-sugar coating that adds a delightful crunch. Easy to make and incredibly delicious, this classic recipe is perfect for any occasion. Whether you're baking with kids or need a quick snack for the family, these snickerdoodles are sure to be a hit!
Kochutensilien
- Electric Mixer or Hand Whisk (for creaming the butter and sugar)
- Baking Sheet (for baking the cookies)
- Parchment Paper or Silicone Baking Mat (for easy cleanup)
Zutaten
- 1 ¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon for the dough
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar plus extra for rolling
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar for rolling
- 1 tablespoon ground cinnamon for rolling
Anleitungen
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the dry ingredients: In a medium-sized bowl, whisk together the flour, cream of tartar, baking soda, salt, and ground cinnamon. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes). Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine the wet and dry ingredients: Gradually add the dry ingredients into the butter mixture, mixing until combined. The dough will be soft but not sticky.
- Roll the dough: In a small bowl, mix the 3 tablespoons of sugar with 1 tablespoon of cinnamon for the rolling mixture. Roll tablespoon-sized portions of dough into balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
- Bake the cookies: Place the dough balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the centers are soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notizen
For an extra chewy texture, don’t overbake the cookies. They should be slightly underbaked in the center to maintain their softness.
You can refrigerate the dough for 30 minutes before rolling and baking to prevent them from spreading too much.
These cookies freeze well. Store them in an airtight container for up to 3 months.
Nährwerte
Calories: 150kcalCarbohydrates: 20gProtein: 1gFat: 8gSugar: 10g
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