Soft and Chewy Snickerdoodles

06.23.2017

Snickerdoodles

Lately I’ve been CRAVING (as in seriously craving!!) Snickerdoodles. Sometimes that craving just comes and there’s nothing you can do but to make a big batch of Snickerdoodles, right? I’ve really loved my sugar cookie recipe lately (I used it for the Fruit Pizza Cookies and the Lemonade Sugar Cookies) so I just adapted that for Snickerdoodles. I did add a chill time because I wanted a thicker cookie here, then swapped out some of the white sugar for brown (for added flavor, moister and chewiness) and of course I added loads of cinnamon – and then that classic sugar cookie become a Snickerdoodle. You wouldn’t believe how perfectly soft and chewy and amazingly delicious these cookies are – well that is until you try them of course. And once you try them you’ll be head of heels in love!

Snickerdoodles

I’ve made these twice in the last two weeks, apparently one batch wasn’t enough to curb the craving. The second time I made them when I had family coming over and you wouldn’t believe how quickly they disappeared. Kids love these and adults love them just as much. They totally take me back to being a kid. They are just one of those classic desserts that have been around forever and everyone get’s excited when the see (and smell) these cinnamon sugar coated cookies. You just can’t go wrong with a batch of these. They are perfect for any occasion or just a weekend treat. And it’s the weekend so you most definitely should get to baking!

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Snickerdoodles

Servings: 30 cookies

Ingredients

  • 2 3/4 cups (388g) all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp cream of tartar
  • 1/2 tsp salt
  • 1 cup unsalted butter softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 tsp vanilla extract
  • 2 1/2 Tbsp (35g) granulated sugar
  • 2 1/2 tsp (5g) ground cinnamon

Instructions

  1. In a mixing bowl whisk together flour, baking soda, cream of tartar and salt for 20 seconds, set aside.

  2. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1 cup granulated sugar and brown sugar until combined. Mix in egg then blend in egg yolk and vanilla. With mixer set on low speed slowly add in flour mixture and mix just until combined. In a small bowl whisk together 2 1/2 Tbsp granulated sugar with the cinnamon. Scoop dough out 2 Tbsp at a time and shape into balls. Roll each cookie dough ball in the cinnamon sugar mixture to thoroughly coat. Transfer to plates, cover and chill 30 minutes to 1 hour (so cookies spread less). 
  3. Preheat oven to 350 degrees during last 15 minutes of cookies chilling. Transfer 12 dough balls to a 18 by 13-inch baking sheet lined with parchment paper or a silicone liner, spacing them 2-inches apart (keep remaining chilled). Bake cookies in preheated oven 9 1/2 - 10 minutes, or until nearly set but centers are soft (they should appear slightly under-baked). Remove from oven and cool on baking sheet several minutes then transfer to a wire rack to cool. Repeat with remaining dough balls. Store cookies in an airtight container.
  4. Recipe source: inspired by my sugar cookies

 

11 comments

  • Alexis deZayas: Snickerdoodles are some of my favorites! Sounds so good! June 24, 2017 at 9:19am Reply

  • Amanda: You’re making me crave them now too! Thanks for the recipe. June 26, 2017 at 6:27am Reply

  • HayleyDawnBlogs: Wow these look great! I’ve never tried snickerdoodles before, i should probably make a batch just to try them out :) June 26, 2017 at 9:28am Reply

    • Jaclyn: Yes you NEEEED to :)! June 26, 2017 at 7:18pm Reply

  • Deborah @ The Harvest Kitchen: These look perfect!! They’re my son’s favorite!! Nothin better than a Snickerdoodle straight from the oven (well, okay maybe a gooey chocolate chip cookie straight from the oven). This is a great recipe everyone should have in their collection! June 26, 2017 at 9:30am Reply

  • Christine: DELICIOUS!! Made these for 4th of July, and they are the moist snickerdoodle’s I have ever tried. Thank you for another wonderful recipe! July 3, 2017 at 2:57am Reply

    • Jaclyn: I’m so glad you enjoyed these Christine! Thanks so much for your comment! July 9, 2017 at 11:21am Reply

  • Bethany Evans: These look great. How many does this recipe yield? July 9, 2017 at 6:00am Reply

    • Jaclyn: Sorry the yield wasn’t showing up for some reason. I fixed it above – it’s about 30 cookies. I hope you love them Bethany! July 9, 2017 at 11:25am Reply

      • Bethany Evans: Just came out of the oven. They are amazing!! July 9, 2017 at 11:42am Reply

        • Jaclyn: I’m so glad you enjoyed them Bethany! Thanks for your review! July 9, 2017 at 4:53pm Reply

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