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Perfect Soft Snickerdoodle Cookies: 1 Secret Step

Soft Snickerdoodle Cookies
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Make soft, pillowy Snickerdoodle cookies with that classic tangy flavor from cream of tartar. These cookies are rolled in cinnamon sugar for a chewy, tender bite. This recipe brings back sweet memories from our travels.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar (for rolling)
  • 2 tablespoons ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and 1 3/4 cups sugar with an electric mixer until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. In a small bowl, mix the remaining 1/4 cup sugar and 2 tablespoons cinnamon for the coating.
  7. Scoop the dough into balls, about 1.5 tablespoons each.
  8. Roll each dough ball in the cinnamon-sugar mixture until fully coated.
  9. Place the coated balls onto the prepared baking sheets, leaving about 2 inches between them.
  10. Bake for 8 to 10 minutes. The edges should be set, but the centers should still look slightly soft.
  11. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the chewiest cookies, slightly underbake them. They will firm up as they cool.
  • Cream of tartar is key for the signature Snickerdoodle tang. Do not skip it.
  • If you prefer a slightly flatter cookie, chill the dough for 30 minutes before rolling.

Nutrition

Find it online: https://delishdiarist.com/soft-snickerdoodle-cookies-recipe/