This soft and chewy snickerdoodle recipe is so good, you may want to make a double batch! Ready in less than 30 minutes, these soft baked cinnamon-sugarcookies are always a crowd favorite and disappear in seconds.
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Instructions
Preheat oven to 325°F. Line two baking sheets with parchment paper (or silicone baking mats) and set aside.
In a medium sized bowl, combine flour, salt, baking soda and cream of tartar. Set aside.
In a stand mixer (or large bowl with a hand mixer), cream together the butter and sugars until well combined. Add the eggs and vanilla and beat until smooth. Add the dry ingredients into the wet ingredients and mix until dough comes together.
In a small bowl, combine the sugar with the cinnamon for the topping.
Shape 2 tablespoons of dough into rounded balls. Roll dough in the cinnamon/sugar mixture and set it onto prepared cookie sheet. Repeat for the remaining cookies.
Bake the cookies for 10 to 12 minutes. The cookies may seem undercooked, but will continue to firm up after they are removed from the oven. Allow cookies to cool for 5 minutes on cookie sheet before transferring to a cooling rack.
Notes
Store: Cool completely, then store cookies in an airtight container at room temperature for up to 5 days. Store with a slice of bread to keep soft, replacing the slice as it becomes stale.FreezeCookies: For extra protection, wrap each cookie in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge, or at room temperature for 30 minutes. Freeze Dough: Freeze unbaked dough balls on a sheet pan for 30 minutes. Transfer to an airtight, freezer safe container and freeze for up to 6 months. When ready to bake, place frozen dough balls on prepared baking sheets. Bake as directed, but add about 2 extra minutes to the bake time.Don’t Over Bake: Take the cookies out just as they begin to turn golden. If they look a touch under baked in the center, they’re perfect! They will set up more as they cool.ProperlyMeasure Flour: Fluff flour in it’s bag or container with a fork and spoon it into a dry measuring cup. Level with the back of a knife.Frost ‘Em: Add a sweet swirl of cream cheese frosting or drizzle with an easy vanilla glaze of powdered sugar and milk. You can also sandwich two cookies together with frosting in the center!Extra Soft: Want your cookies extra soft like from the grocery store bakery? Swap butter for shortening! For the best of both worlds, use half butter and half shortening.Picture-Perfect: If looks matter to you, immediately after baking, use a large biscuit cutter to swirl around the cookies edges. This will make them perfectly round with even edges.