Super Soft Snickerdoodles Recipes

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SOFT SNICKERDOODLE COOKIES



Soft Snickerdoodle Cookies image

These snickerdoodle cookies are so delicious, and they have the best texture. They are so fast to put together too! I actually got it from an old recipe that my Great Grandma had clipped out of a newspaper. Grandma always knows best!

Provided by Juju Bee

Categories     Drop Cookies

Time 25m

Yield 24 serving(s)

Number Of Ingredients 10

1 cup butter, softened
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F.
  • Mix softened butter, 1 1/2 cups sugar, 1tps of vanilla extract and eggs thoroughly in a large bowl.
  • Combine flour, cream of tartar, baking soda and salt in a separate bowl.
  • Blend dry ingredients into butter mixture.
  • Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
  • Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
  • Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
  • Coat by gently rolling balls of dough in the sugar mixture.
  • Place on chilled ungreased cookie sheet, and bake 10 minutes.
  • Remove from pan immediately.

SUPER SOFT SNICKERDOODLES



Super Soft Snickerdoodles image

Make and share this Super Soft Snickerdoodles recipe from Food.com.

Provided by sofie-a-toast

Categories     Dessert

Time 27m

Yield 20 serving(s)

Number Of Ingredients 7

2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 cup unsalted butter, room temperature
1 1/2 cups sugar, plus 2 T
2 large eggs
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350 degree.
  • Sift flour, baking powder, and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed on low, gradually mix in flour mixture.
  • Stir together cinnamon and 2 T sugar in a small bowl. Shape dough into twenty 1 3/4 inch balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
  • Bake cookies, rotating sheets halfway through, until edges are golden, 12-15 minutes. Let cool on sheets on wire racks. Cookies can be stored b/w layers of parchment in airtight containers at room temperature for up to 3 days.

Nutrition Facts : Calories 210, Fat 9.8, SaturatedFat 6, Cholesterol 43, Sodium 103.3, Carbohydrate 28.5, Fiber 0.6, Sugar 15.1, Protein 2.5

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