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!
Prep Time10 minutes mins
Cook Time10 minutes mins
Course: Dessert
Keyword: christmas, cinnamon, classic cookies, cookies, snickerdoodles
Servings: 24 Servings
Calories:
Author: Kim Lange
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
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.
- 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.