Soft Snickerdoodle Cookies
There is something so comforting about a warm batch of soft snickerdoodle cookies with that sweet cinnamon sugar coating. They bake up tender in the center, lightly crisp at the edges, and fill the kitchen with the kind of cozy aroma that makes everyone wander in to ask when they are ready.
Equipment
- 1 Baking sheets lined with parchment paper
- 1 Mixing Bowls
- 1 hand mixer or stand mixer
- 1 Wire rack
Ingredients
- 2.75 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon cream of tartar
- 1 cup unsalted butter softened
- 0.75 cup granulated sugar
- 0.75 cup brown sugar packed
- 2 eggs
- 2 teaspoons alcohol-free vanilla extract
- 0.25 cup granulated sugar for rolling
- 1 tablespoon ground cinnamon for rolling
Instructions
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cream of tartar.
- In a large bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy.
- Mix in the eggs and alcohol-free vanilla extract until smooth and well combined.
- Add the dry ingredients to the wet mixture and stir just until a soft dough forms.
- In a small bowl, mix the 1/4 cup granulated sugar with the cinnamon. Scoop the dough and roll each portion in the cinnamon sugar until coated.
- Place the dough balls on the prepared baking sheets with space between them and bake for 8 to 10 minutes, until the edges are set and the centers still look soft.
- Let the cookies cool on the pan for a few minutes before transferring them to a wire rack to finish cooling.
Notes
Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies in a freezer-safe container for longer storage.