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Soft and Puffy Snickerdoodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 68 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 3 dozen cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Enjoy these Soft, Puffy Snickerdoodles, classic cinnamon-sugar coated cookies with a delightfully tender texture. Perfectly balanced with cream of tartar and baking soda, these cookies stay soft and flavorful for days, making them an irresistible treat for any occasion.

Ingredients

Units Scale

For the Cookie:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cream of tartar
  • 1 cup unsalted butter, at room temperature
  • 1 1/3 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs

For the Topping:

  • 1/4 cup sugar
  • 1 tablespoon plus 1 teaspoon ground cinnamon (or to taste)

Instructions

  1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cream of tartar until well combined. Set this mixture aside for later use.
  2. Cream Butter and Sugar: Using an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Add vanilla extract and mix to combine. Scrape down sides of the bowl to ensure even mixing.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition for about 30 seconds total. Scrape down the sides of the bowl after each egg to keep the batter smooth and well blended.
  4. Mix in Dry Ingredients: Add the dry flour mixture to the wet ingredients in two parts, mixing until just combined after each addition. Be careful not to overmix to maintain a tender dough. Scrape down bowl sides as needed.
  5. Chill the Dough: Refrigerate the dough for at least 15 minutes, or up to 3 days if you want to prepare ahead. Chilling makes the dough easier to handle and enhances the flavor.
  6. Prepare for Baking: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small, shallow bowl, combine the sugar and ground cinnamon for the topping.
  7. Shape and Coat the Cookies: Scoop tablespoon-sized portions of dough, shape each into a ball, and roll thoroughly in the cinnamon-sugar mixture. Place the coated dough balls about two inches apart on the prepared baking sheets.
  8. Bake: Bake the cookies for 8 to 11 minutes, or until they are lightly colored and just firm to the touch. Avoid overbaking to keep them soft.
  9. Cool: Let the cookies cool on the baking sheet for one minute before transferring to a wire rack to cool completely. Store in an airtight container to maintain softness for several days.

Notes

  • For softer cookies, do not overbake; remove when edges are lightly colored but centers still look slightly underbaked.
  • Refrigerating the dough can be done from 15 minutes up to 3 days, which helps flavor development.
  • Use room temperature butter for optimal creaming and texture.
  • Adjust cinnamon amount in topping to suit your preference for spice.
  • Cookies can be stored in an airtight container at room temperature for up to 4 days.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 110
  • Sugar: 7g
  • Sodium: 90mg
  • Fat: 6g
  • Saturated Fat: 3.7g
  • Unsaturated Fat: 2.2g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 0.3g
  • Protein: 1g
  • Cholesterol: 25mg

Find it online: https://emilyquickdinners.com/soft-and-puffy-snickerdoodles-recipe/