These soft and buttery snickerdoodles are a cookie lover’s dream! Rolled in cinnamon sugar, they have a delightful crunch on the outside and a fluffy center.
Every bite of these treats is like a warm hug! I love how easy they are to make, and they make your kitchen smell heavenly. They disappear fast, so you might want to bake a double batch! 🍪
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for achieving that rich, buttery flavor. You can use salted butter if that’s all you have, but you might want to reduce the added salt in the recipe by a pinch.
Granulated Sugar: It’s the secret to that lovely sweetness. If you want a less sugary treat, try reducing the sugar by a quarter. You can also use coconut sugar for a different flavor!
Cream of Tartar: This ingredient gives snickerdoodles their signature tang and chewiness. If you don’t have it, you can substitute with a mix of baking powder (1/2 teaspoon for every teaspoon of cream of tartar) or use lemon juice or vinegar, but the taste will differ.
Ground Cinnamon: Essential for that classic snickerdoodle flavor! If you want a twist, experiment by adding a bit of nutmeg or pumpkin spice to the mix.
How Do I Get My Snickerdoodles to Stay Soft Inside?
The key to soft and buttery snickerdoodles is not overbaking them. Here’s how to ensure a tender texture:
- Timing: Keep a close eye and take them out when the edges are just set but the centers look soft and slightly underbaked. They will continue to cook on the baking sheet.
- Dough Chilling: While it’s optional, chilling the dough for about 30 minutes can help the cookies hold their shape better and stay softer.
- Proper Cooling: Let them sit on the baking sheet for a few minutes—the residual heat helps them finish cooking while keeping that soft center.
These tips will help you achieve the perfect snickerdoodles that everyone will love!
How to Make Soft & Buttery Snickerdoodles
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar (for rolling)
- 3 teaspoons ground cinnamon (for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 10-12 minutes to bake. Allow time for cooling before enjoying these delicious cookies. You’ll have fresh, warm snickerdoodles ready in about 30 minutes!
Step-by-Step Instructions:
1. Preheat The Oven:
Start by preheating your oven to 350°F (175°C). Meanwhile, line your baking sheets with parchment paper or silicone baking mats to ensure easy cleanup and prevent sticking.
2. Cream The Butter And Sugar:
In a large mixing bowl, add the softened butter and 1 1/2 cups of granulated sugar. Using a hand mixer or stand mixer, cream them together until the mixture is light and fluffy—this should take about 3-4 minutes. This step is key to incorporating air, which helps make your cookies soft!
3. Add The Eggs:
Next, crack in the two large eggs, one at a time. Make sure to mix well after each addition until everything is nicely combined and creamy.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour.
5. Combine Ingredients:
Gradually add the dry ingredients to the wet ingredients. Mix just until everything is incorporated. Avoid overmixing, as this can make your cookies tough!
6. Prepare The Cinnamon Sugar:
In a small bowl, combine the 3 tablespoons of granulated sugar and 3 teaspoons of cinnamon. This mixture will give your cookies that classic snickerdoodle flavor!
7. Roll The Cookie Balls:
Now it’s time to shape the cookies! Roll the dough into 1 1/2 to 2-inch balls. Once rolled, coat each ball in the cinnamon-sugar mixture until they are fully covered.
8. Bake The Cookies:
Place the coated dough balls on the prepared baking sheets, making sure to space them about 2 inches apart. This helps them spread evenly while baking!
9. Baking Time:
Bake the cookies in your preheated oven for 10-12 minutes. Keep an eye on them—the edges should be set, but the centers will still be soft when you take them out.
10. Cool Before Serving:
After baking, allow the cookies to cool on the baking sheet for 2-3 minutes. This helps them firm up slightly before transferring them to a wire rack to cool completely.
11. Enjoy!
Your soft and buttery snickerdoodles are now ready to enjoy! Serve them warm with a glass of milk or your favorite hot beverage. Get ready to share (or keep them all to yourself)!
These cookies feature a tender, fluffy interior with a slightly crisp cinnamon-sugar exterior, making them perfect for a gentle sweet treat!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine as a substitute for unsalted butter in this recipe. However, butter is recommended for the best flavor. If you’re using margarine, ensure it’s softened to the same consistency as butter for optimal results.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days. Just wrap it tightly in plastic wrap. When you’re ready to bake, let it sit at room temperature for about 15-20 minutes to soften slightly before rolling and baking.
How Should I Store Leftover Cookies?
Store any leftover snickerdoodles in an airtight container at room temperature for up to 1 week. To keep them soft, add a slice of bread to the container, which will help maintain moisture.
Can I Freeze the Cookies?
Yes! Snickerdoodles freeze well. Once cooled, place them in an airtight container or freezer bag, separating layers with parchment paper. They can be frozen for up to 3 months. Just thaw them at room temperature before enjoying!
