Ingredients for Super Soft Snickerdoodle Cookies
- 1 cup (2 sticks) softened unsalted butter
- 1 1/2 cups granulated sugar (for dough), 1/4 cup granulated sugar (for topping)
- 2 large eggs
- Wheat Flour
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- (Baking Soda used instead)
- 1/4 teaspoon salt (optional)
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
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How to Make Super Soft Snickerdoodle Cookies
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/4 teaspoon salt (optional).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 2 days).
- While the dough chills, prepare the cinnamon-sugar topping: In a shallow dish, combine 1/4 cup granulated sugar and 2 teaspoons ground cinnamon.
- Roll the chilled dough into 1-inch balls.
- Roll each ball in the cinnamon-sugar mixture, ensuring it's fully coated.
- Place the cookies about 2 inches apart on ungreased baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your warm, delicious snickerdoodles!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
56g
Fat
25g
Carbs
8g
