Soft Snickerdoodle Cookies
- Ready In:
- 1 cup butter, softened
- 1 1⁄2 cups sugar
- 2 large eggs
- 2 3⁄4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3 tablespoons sugar
- 3 teaspoons cinnamon
- 1 teaspoon vanilla extract
- Preheat oven to 350°F.
- Mix softened butter, 1 1/2 cups sugar, 1tps of vanilla extract and eggs thoroughly in a large bowl.
- Combine flour, cream of tartar, baking soda and salt in a separate bowl.
- Blend dry ingredients into butter mixture.
- Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
- Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
- Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
- Coat by gently rolling balls of dough in the sugar mixture.
- Place on chilled ungreased cookie sheet, and bake 10 minutes.
- Remove from pan immediately.
Questions & Replies
this is what I found on web site: is this true? To Freeze Dough: After rolling cookie dough balls in cinnamon sugar, place them on a plate or small baking sheet that will fit in your freezer and freeze until solid. After dough is frozen, transfer to an airtight container or freezer bag and store in the freezer for up to 2 months.
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I read lots of the reviews and they do not do justice to how AWSOME these cookies are! SO easy my 3 and 5 yr old kids did it by them selves (with supervision). Since I'm in South America I had to alter it just a bit...BUTTER comes in 200g sticks here so I just used a whole one and we can't get cream of tarter,& baking soda is hard to come by so I added the two measurements together and put 3 TSP BAKING POWDER. And put the oven on the 160-180 C degree setting for the same time as the recipe said...along with the other review's tips I also put in the vanilla and melted the butter and stirred it in after it was coolled, as well as substituted 1 of the teaspoons of cinnamon that you roll them in, for ginger powder...They are THE BEST COOKIES EVER! I can't hardly stop eating them!.......so....here is an IMPORTANT TIME AND FIGURE SAVER TIP: the recipe can be doubled, refrigerate until firm, shape into 2, 2" diameter rolls, wrap in plastic wrap and freeze! when your ready for cookies, slice 1/2" thick slices, press into coating, place on cookie sheet and put in a COLD oven and turn it to the regular temp. for 20 min....my dough lasted perfectly a month in the freezer until it was gone. This way you only eat as many as you cook and you don't have to make the dough all the time.
These are fantastic cookies. They are light and buttery. I got through half of the batch before I got the size perfected. In this case smaller is better, they are still delish if they are big but they are the best consistency when you make the balls the size of a large bing cherry or a childs small rubber bouncy ball.
People love these cookies. Here are some extra precautions you can take to make sure they turn out right. 1. Make sure your butter and eggs are at room temperature before you start. 2. REALLY cream the butter and sugar together before you add the vanilla and eggs. It should have a light, almost whipped, consistency and only a little granulation left. Add eggs one at a time, mixing well between eggs. Add vanilla to the butter/sugar/egg mixture and mix well again. 3. When you add the flour/dry mixture to the wet, mix until JUST combined. Do not over-mix at this step. 4. Chill dough in the fridge for at least an hour before baking. If you're in a hurry, you can chill for 10-15 minutes, then roll the dough into one inch balls, coat in the cinnamon-sugar mixture, and then chill again in the fridge for 15-20 minutes. 5. Use silicone baking mats if you have them. If not, double up on the baking sheets/pans. This will help the bottoms not brown too quickly. Either way, cool baking sheets in the fridge for 10-15 minutes right before adding the cookie dough balls, flattening just a little bit with your palm, and baking. 6. Recipe says bake at 350 degrees which is ok if you're SURE your oven doesn't run hot. If when you bake cookies the bottoms sometimes come out too dark, bake at 325 instead. 7. Cookie bottoms should be just barely browned but the edges should be firm when you remove them from the oven.
With money tight this year, i made cookies for gifts this christmas. This recipe was so easy and sooooo delicious and a big hit. i took a plate of them to work and everyone loved them. Not to mention they are the only cookie i made that actually stayed soft, the others all got crunchy and hard. thank you sooo much for this wonderful recipe!
Our teacher made these for us and these are our thoughts. Do you want to eat a cookie you can die with? This cookie is mouth watering and blasting my tongue with flavor. It's puffy like cotton and it goes "crunch, crunch, crunch" in your mouth. It tastes as good as it smells...The cinnamon is mouth watering on top. Once you bite into the crisp you can't get it out of your tongue because it tasted so good! When you bite into the chewy cookie your mouth waters. Then you fall off your chair. It smells so good and tastes so good. I saw delicious cinnamon, great crunch sound in my mouth. You should try these snickerdoodle cookies. They are hard on the outside and chewy on the inside. Once you taste the cinnamon your tongue tingles and when you chew it your mouth waters. You will find this recipe easy to make. You should try snickerdoodles like our class did.
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These turned out great!!!! Only a few lessens learned. 1.Cool your dough longer than 10-15 minutes. 2. Don't place your balls less than 1 1/2-2" apart. 3. May need to cook 10-11 minutes. 4. This makes more than 24 cookies. Also note: Dont use parchment paper. I decided to with my first batch because other recipes said it would make for easier clean up.. But my cookies went flat so I would not recommend with this recipe.
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