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Soft and Puffy Snickerdoodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 130 reviews
  • Author: Wesley
  • Prep Time: 20 minutes
  • Cook Time: 8-11 minutes
  • Total Time: 35 minutes (excluding dough chilling time)
  • Yield: 3 dozen cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Soft, Puffy Snickerdoodles are classic cinnamon-sugar coated cookies with a tender, cake-like texture. Featuring a perfect balance of sweetness and spice, these cookies are made with cream of tartar and baking soda to give them their signature soft, puffy quality. Ideal for sharing or enjoying with a cup of tea or coffee, these easy-to-make cookies stay fresh and soft for days when stored properly.

Ingredients

Scale

For the Cookie:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cream of tartar
  • 1 cup unsalted butter, at room temperature
  • 1 1/3 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs

For the Topping:

  • 1/4 cup sugar
  • 1 tablespoon plus 1 teaspoon ground cinnamon (or to taste)

Instructions

  1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cream of tartar until fully combined. Set this mixture aside to use later.
  2. Cream Butter and Sugar: Using an electric mixer fitted with the paddle attachment, cream the unsalted butter and sugar together until the mixture is light and fluffy, about 2 to 3 minutes. Add the vanilla extract and mix to incorporate evenly. Scrape down the sides of the bowl to ensure everything is well blended.
  3. Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition. This process should take about 30 seconds total. Scrape down the sides of the bowl after each egg to maintain an even mixture.
  4. Mix in Dry Ingredients: Add the flour mixture in two separate additions, scraping down the sides of the bowl each time to ensure everything is incorporated evenly. Mix the dough just until blended, avoiding overmixing to keep the cookies tender.
  5. Chill the Dough: Refrigerate the dough for at least 15 minutes to make it easier to handle. For best results and thicker cookies, chill the dough for up to 3 days.
  6. Preheat Oven & Prepare Topping: When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small, shallow bowl, mix together the sugar and ground cinnamon for the topping.
  7. Shape and Coat Cookies: Scoop about a tablespoon of dough and roll it into a ball. Then roll each ball in the cinnamon-sugar topping until fully coated. Place the coated dough balls two inches apart on the prepared baking sheets to allow for spreading.
  8. Bake Cookies: Bake the cookies for 8 to 11 minutes until they are lightly colored and just firm to the touch. Avoid overbaking to retain their soft texture. Let cookies cool on the baking sheet for one minute before transferring them to a wire rack to cool completely.
  9. Store and Serve: Once cooled, store the snickerdoodles in a tightly sealed container to keep them soft for several days. Enjoy as a delightful snack or dessert.

Notes

  • Chilling the dough longer results in thicker, puffier cookies.
  • Use room temperature butter for easier creaming and better cookie texture.
  • Do not overbake to maintain the soft and tender quality of the snickerdoodles.
  • Store in an airtight container to keep cookies soft for up to 3-4 days.
  • If you prefer crispier cookies, bake a minute or two longer, but they will lose their characteristic softness.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 110
  • Sugar: 8g
  • Sodium: 90mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 20mg

Find it online: https://lickplates.com/soft-and-puffy-snickerdoodles-recipe/