Soft and Simple Snickerdoodles
Super easy, super simple, these snickerdoodle cookies come together in a flash, stay soft for days, and taste great.
Equipment
- 1 Stand Mixer
- 1-2 Baking Sheets
- 1 Cookie Scoop
- Parchment Paper
- 1 Small Bowl or Plate For rolling in cinnamon.
- Plastic Wrap
Ingredients
- 1 Cup Unsalted Butter Softened
- 1¾ Cups White Sugar
- 2 Eggs
- 2 Tsp Vanilla Extract
- 2¾ Cups Flour
- 1½ Tsp Cream of Tartar
- ½ Tsp Baking Soda
- ½ Tsp Salt
- 1 Tbsp Cinnamon
Instructions
- In your mixer, cream together the butter and 1½ cups of sugar. Reserve ¼ cup of sugar for the topping.
- Add the eggs and vanilla, continuing to mix.
- Add the flour, cream of tartar, baking soda, and salt. Mix until just combined. It will make a thick dough very quickly.
- Wrap the dough in plastic wrap and chill in the fridge for 20 minutes.
- Mix together remaining sugar and cinnamon to make a cinnamon-sugar topping. Pour this in a bowl or shallow dish, so you can roll dough balls in it.
- Preheat oven to 350°F. Line your baking sheet with parchment paper.
- Using a cookie scoop, scoop roughly 1 Tbsp balls of dough and form them into spheres. Roll these in the cinnamon-sugar topping and place on the baking sheet, roughly three inches apart.
- Lightly press your thumb (or the back of a spoon) into the top of each ball to help flatten it slightly.
- Bake for 9-10 minutes. The cookies will still be quite light and very soft, but trust me; they're done.
- Let the cookies cool for at least 5 minutes before moving or eating, to allow them to solidify.