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Hi Bold Bakers!
I’ve searched far and wide for you for the perfect Snickerdoodle cookie — and I have found it! M snickerdoodles are the softest and chewiest I’ve ever made. Sweet on the inside with that cinnamon sugar dust on the outside, these cookies are as fun to make as it is to say their name.
How are Snickerdoodles Different Than Sugar Cookies?
While the interior flavor of a snickerdoodle can be similar to a soft sugar cookie, these cookies have a little more character. Snickerdoodles cookie dough is generously tossed in a mixture of sugar and cinnamon before baking. This gives the cookie their signature look and flavor. The hint of cinnamon mixed with the sweet cookie dough makes these cookies almost festive and the perfect compliment to be enjoyed all year round.
Why Do Snickerdoodles Need Cream of Tartar?
Cream of tartar is crucial to the chewy texture that a Snickerdoodle is known for. The way that the cream of tartar works is by supercharging the activation of the baking soda. This means the cookies are not dense yet still have that chewy bite. Please don’t leave it out as you won’t get a classic snickerdoodle. Cream of tartar can easily be bought on Amazon.
Are Snickerdoodles Considered a Holiday Cookie?
While snickerdoodle cookies are a great one for the holidays they are one of my favorites to make all year round. My soft and chewy snickerdoodle cookie recipe is foolproof. They are really simple to make and I love that they make such a big batch, which means leftovers and lots to share with friends and family.
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The Softest & Chewiest Snickerdoodle Cookies Recipe
Cinnamon Sugar Coating
- 3 tablespoons sugar
- 1 tablespoon cinnamon
- Pre-heat your oven to 350°F (180°C) then line 2 cookie sheets with parchment paper, set aside.
- In a medium bowl combine the flour, cream of tartar, baking soda, and salt. Set aside.
- In a separate large bowl cream together the butter and sugar until light and fluffy.
- Slowly, add the eggs one at a time followed by the vanilla.
- Add the dry mixture into the wet and mix until just combined.
- Roll the dough into 40 (1 tablespoon) balls then roll each ball in cinnamon sugar. Chill for 30 minutes. (Chilling helps the cookie keep its shape while baking)
- Bake the cookies 1 1/2 inches apart for 10-12 minutes or until lightly golden brown. Allow cooling slightly before transferring to a wire rack.
- Once cooled cover and store in an airtight container for up to 3 days. The raw dough can also be frozen pre-scooped for up to 4 weeks.