These soft and chewy snickerdoodle cookies practically melt in your mouth! Soft, fudgy delicious buttery, sugar cookies coated with a lovely sugar cinnamon coating that makes them undeniably irresistible to all. YUM!
Florida Road Trip!!! Who's in? 😀
So my husband and I decided to go south over the kids spring break this year. To prepare ahead, I wanted to make some treats to take to our other kids who reside in Florida. So, I made these Soft and Fudgy Snickerdoodles, for my son Derek. This is one of his all-time favorite cookies. Of course, these cookies seem to be a favorite of many as well!
I ate several (not counting) while baking them. I literally had to stop myself and divert my attention elsewhere, so my mission could be completed, which was to bring the cookies to Florida...remember? Luckily, they (most of them) made it. 🙂
Who doesn't like cinnamon and sugary goodness?
Of course, cinnamon is the star of the show in these cookies, but the cookies' secret ingredient, cream of tartar, helps these cookies stay soft and chewy.
These cookies stay soft and chewy for days. If they last that long!
Perfect for gift-giving and making ahead for party trays or cookie exchanges!
More Cinnamon Inspired Desserts!!
Soft & Fudgy Snickerdoodles
- 1 cup Unsalted Butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large Eggs room temp
- 2 teaspoons Vanilla
- 2 ¾ cup All-Purpose Flour
- 2 teaspoon Cream of Tartar
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
Sugar Cinnamon Mixture
- ½ cup Sugar
- 4 teaspoons Cinnamon or 1 tablespoon + 1 teaspoon
Sugar Cinnamon Mixture
- Sugar Cinnamon Mixture - Add the sugar mixture together, mix and set aside.
- In a separate bowl, add flour, cream of tartar, baking soda, and salt. Whisk together dry ingredients well.
- Using mixer, in mixing bowl add butter, both sugars, and mix until light and fluffy. Add eggs and vanilla extract. Mix until fully combined.
- With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix together until dough comes together.
- Cover cookie dough tightly, and chill for at least 30 minutes or until dough is cold.
- Roll approx 2 tablespoons of dough into a ball (or use a medium ice cream scooper, I used 1.5 tablespoons) and roll in the cinnamon-sugar mixture. Dough is sticky, so using a scooper makes it much easier than rolling. If you don't have a scooper, put the dough in the fridge for 15 - 30 minutes and rolling will be easier. (For even thicker cookies, chill in the fridge for 1-2 hours or until firm. This step results in thicker cookies that will spread less while baking.or longer.)
- Place cinnamon-sugar balls on a plate or cookie sheet and place in fridge while you preheat your oven.
- Preheat oven to 350 degrees.
- Line two cookie sheets with parchment paper and then place cinnamon-sugared cookie balls on baking sheets.
- Bake for about 8-10 minutes, until cookies begin to brown at the edges but the center is still soft. Cookies will appear undone but will continue to bake on the warm baking sheet. (It's better to under-bake the cookies, rather than over-bake.) 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.