Soft & Fudgy Snickerdoodles
These practically melt in your mouth and these are truly, probably the best version of these soft, fudgy delicious buttery, sugar cookies with a lovely sugar cinnamon coating that makes them undeniably irresistible to all. Get out that big glass of milk! Let's dunk!
Servings: 24 Servings
Calories:
Ingredients
Snickerdoodle Dough
- 1 cup unsalted butter cold from fridge, slice into cubes
- 1 cup granulated sugar
- ⅓ cup brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ¾ cups all-purpose Flour
Sugar Cinnamon Mixture
- ⅓ cup granulated sugar add more if you want more sugar
- 1 tablespoon cinnamon add more if you want more cinnamon flavor
Instructions
Sugar Cinnamon Mixture
- Sugar Cinnamon Mixture - Add the sugar mixture together, mix and set aside.
Snickerdoodle Dough:
- Preheat oven to 350 degrees.
- Using mixer, in mixing bowl add the chopped cold butter, both sugars, and mix until light and fluffy. Add eggs and vanilla extract. Mix until fully combined.
- With the mixer on low speed, add the dry ingredients (flour, cream of tartar, baking soda and salt) to the wet ingredients and mix together until dough comes together.
- Roll approximately 2 tablespoons of dough into a ball (or use a medium ice cream scooper, I used 1.5 tablespoons and heaped them with dough) and then roll in the cinnamon-sugar mixture to coat the cookies.
- Line two cookie sheets with parchment paper and then place cinnamon-sugared cookie balls on baking sheets. Cookies will spread some, so space cookies about 2 inches apart.
- Bake for about 10-12 minutes. Cookies may appear undone but will continue to bake on the warm baking sheet. Leave cookies to cool on baking sheet for 10 minutes, then gently transfer to a wire rack to cool completely.
- Store cookies at room temperature in an airtight container for up to 3 days. Cookies can also be frozen for up to 2 months.
Notes
- Note: I would say, the most important thing to remember about these cookies when you are baking them is not to over bake them, unless you want a crunchier cookie.
- Cream of tartar is used in traditional snickerdoodles and gives it the cookies a unique tangy taste and chewy texture. However, you can substitute the cream of tartar AND the baking soda (leave out both) with 2 teaspoons of baking powder.
- For super thick cookies, scoop dough balls and chill for at least 30 minutes or until dough is cold. Bake cookies a couple of minutes longer.