Soft, chewy, classic Snickerdoodle cookies that all but melt in your mouth.
When I was younger, I wasn’t a huge fan of Snickerdoodle cookies. My mom would make them every year for Christmas, mass-producing them in gigantic batches alongside oatmeal cookies, chocolate chip cookies, and well-sugared cutout cookies. While I stuffed my face with the other cookies, the Snickerdoodles never really impressed me, and they would sit in their tin, largely untouched (by me, anyway), until they turned rock hard and crumbly.
The problem (I believe) was that the recipe that she followed used shortening as part of its base, which didn’t do much for the cookies in terms of flavor. The first time I substituted that shortening with butter, I looked as Snickerdoodle cookies through new (starstruck) eyes.
While the most important flavors that you should look for in a good Snickerdoodle cookie are 1) the subtle tang of cream of tartar and 2) cinnamon sugar, the use of real butter accentuates and gives depth to these flavors and does nothing to diminish them (whereas shortening adds essentially nothing in terms of flavor).
I also added a scant dash of vanilla extract for a richer flavor, as well.
These changes resulted in cookies that I had to get out of my house almost immediately in order to stop myself from eating the entire batch. They’re addictively chewy, sparkling with a crinkled cinnamon sugar coating over a buttery-soft interior.
If you’re a fan of crunchy cookies (is anyone?) or puffy, cakey cookies, I’m afraid these might not be for you. I like my Snickerdoodle cookies soft, crinkly and chewy and these are just that, nearly melting in your mouth with each bite.
Soft and chewy snickerdoodles
- 1 cup unsalted butter (226g) softened
- 1 1/2 cups sugar (300g)
- 1 egg + 1 egg yolk
- 1/4 tsp vanilla extract
- 3 cups all-purpose flour (360g)
- 1 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup sugar (50g)
- 1 tsp cinnamon
Preheat oven to 350F and line cookie sheets with parchment paper
In stand mixer or with hand mixer cream butter.
Add sugar and beat on medium-high speed until light and fluffy (about 1 minute)
Add egg and egg yolk, beating until well-combined. Pause to scrape down the sides and bottom of the bowl, and stir again until combined, about 30 seconds. Mixture should be pale yellow and of uniform texture.
Stir in vanilla extract.
In separate bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
With mixer on low speed gradually stir flour mixture into your butter mixture until completely combined (the dough becomes fairly thick, and you will need to scrape the sides/bottom of the bowl several times to ensure it is well combined).
In separate bowl, stir together cinnamon and sugar for rolling.
Roll dough into Tbsp-sized balls and roll in your cinnamon/sugar mixture. Place on prepared cookie sheets and bake on 350F for 10 minutes. Allow cookies to cool on cookie sheet for 10 minutes before removing to cooling rack to cool completely.
Do NOT put cookie dough on hot cookie sheet, it will melt and you will have extremely thin cookies
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